Discover the vibrant, herb-packed delight that is Kuku Sabzi (Persian Herb & Spinach Frittata)! This traditional Persian dish bursts with lush greenery, tender eggs, and tantalizing pops of tart barberries or cranberries—all brought together in a simple, oven-baked frittata. Kuku Sabzi (Persian Herb & Spinach Frittata) is beloved for its fresh flavor and mesmerizing emerald hue, symbolizing spring, renewal, and the joy of sharing a showstopping meal with friends and family.
Ingredients You’ll Need
The magic of Kuku Sabzi (Persian Herb & Spinach Frittata) is in its fresh, vibrant ingredients coming together to create something greater than the sum of their parts. Each component brings color, flavor, or texture, and even the seasonings play a crucial role in making this dish sing.
- Eggs: The backbone of the frittata, binding all the herbs into a pillowy base.
- Salt & Black Pepper: Essential for balancing the vibrant herbs and bringing out the flavors.
- Turmeric: Adds a golden hue and warm, earthy note.
- Baking Powder: Gives the kuku subtle lift and lightness.
- All-Purpose Flour: Just a bit to bind ingredients and keep the frittata sturdy (gluten-free alternatives work too).
- Green Onions: For a gentle, fresh bite and color.
- Fresh Parsley: Provides grassy brightness and bulk.
- Fresh Cilantro: Brings a citrusy depth that pairs beautifully with the other herbs.
- Fresh Dill: Infuses the kuku with its unique aromatic intensity.
- Fresh Spinach: Adds silkiness and extra emerald color to the mix.
- Garlic: Just enough to give gentle warmth and savoriness.
- Walnuts: For crunchy contrast and a touch of richness.
- Dried Barberries or Dried Cranberries: These tart gems add little pops of flavor—barberries are classic, but cranberries or currants work well, too.
- Olive Oil: Used for both the skillet and brushing on top, giving your frittata a golden crust and luscious finish.
How to Make Kuku Sabzi (Persian Herb & Spinach Frittata)
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 375°F. While it comes up to temperature, grease a 9-inch ovenproof skillet or baking dish with a little olive oil—this helps ensure your Kuku Sabzi (Persian Herb & Spinach Frittata) releases easily and bakes up with a gorgeous crust.
Step 2: Whisk the Eggs and Seasonings
Crack the eggs into a large mixing bowl. Add in the salt, black pepper, turmeric, baking powder, and flour. Whisk until everything is smooth and unified, with a golden tint from the turmeric. This step makes sure your kuku will be delightfully fluffy and evenly seasoned.
Step 3: Fold in the Herbs, Spinach, and Flavorful Bits
Stir the green onions, parsley, cilantro, dill, spinach, garlic, walnuts, and barberries (or cranberries) into the egg mixture. Take a moment to marvel at all the gorgeous greens mingling together—the medley of herbs and spinach is what defines Kuku Sabzi (Persian Herb & Spinach Frittata) and makes it truly special.
Step 4: Start Cooking on the Stovetop
Heat 2 tablespoons of olive oil in your prepared skillet over medium heat. Pour in the vibrant egg and herb mixture, using a spatula to spread it evenly to the edges. Let it cook on the stovetop for about 3 to 4 minutes, just until the edges start to set—this gives your kuku a jumpstart and helps develop a gorgeous bottom crust.
Step 5: Bake to Perfection
Transfer the skillet to your preheated oven and bake for 18 to 20 minutes. The kuku is ready when it’s firm to the touch and the top is lightly golden. Remove from the oven and immediately brush the top with the last tablespoon of olive oil for a beautiful, glossy finish.
Step 6: Cool, Slice, and Serve
Let your Kuku Sabzi (Persian Herb & Spinach Frittata) cool for a few minutes in the pan—this makes it easier to slice into clean wedges. Serve warm or at room temperature, and watch as the jewel-like herbs steal the show!
How to Serve Kuku Sabzi (Persian Herb & Spinach Frittata)
Garnishes
Kuku Sabzi (Persian Herb & Spinach Frittata) loves a flourish of final touches. Try a sprinkle of extra fresh herbs, a handful of tart barberries or dried cranberries, or a dusting of flaky salt. A swoosh of creamy yogurt on the side or a sprinkle of pomegranate seeds can add delicious contrast and eye-popping color.
Side Dishes
Traditionally, Kuku Sabzi (Persian Herb & Spinach Frittata) is made to share, so pair it with warm, pillowy flatbread, tangy pickled vegetables, or a crisp radish and cucumber salad. A dollop of cool, garlicky yogurt or mast-o-khiar (Persian cucumber yogurt) turns it into a complete meal.
Creative Ways to Present
For an elegant presentation, cut the kuku into slim, diamond-shaped pieces and arrange on a platter with colorful veggies. Or tuck wedges into pita pockets with fresh herbs and feta for a Persian-inspired sandwich. Mini muffinettes baked in a muffin tin make delightful party bites—Kuku Sabzi (Persian Herb & Spinach Frittata) can be as versatile as your creativity desires.
Make Ahead and Storage
Storing Leftovers
Leftover wedges of Kuku Sabzi (Persian Herb & Spinach Frittata) keep beautifully! Cool the pieces completely, then wrap tightly or place in an airtight container in the refrigerator, where they’ll stay fresh for up to 4 days. It’s a lifesaver for quick snacks or easy next-day meals.
Freezing
While the fresh herbs are at their brightest when served fresh, you can absolutely freeze leftover kuku if you have more than you can enjoy in a week. Simply wrap slices individually and freeze for up to 3 months. To serve, thaw overnight in the fridge or gently reheat straight from frozen (see below).
Reheating
For best flavor and texture, reheat Kuku Sabzi (Persian Herb & Spinach Frittata) in a low oven (about 300°F) for 10–15 minutes or zap in the microwave in short bursts until just heated through. Avoid overcooking, so it stays moist, not rubbery.
FAQs
Can I use dried herbs instead of fresh?
Fresh herbs really make all the difference in Kuku Sabzi (Persian Herb & Spinach Frittata)—their fragrance and vibrant color can’t be matched by dried versions. For best results, use fresh, but if you’re in a pinch, try to use at least half fresh herbs to keep the flavor lively.
What can I substitute for barberries?
Barberries give a pleasantly tart pop to the dish. If you can’t find them, dried cranberries or currants are lovely substitutes, bringing a similar sweet-tart zing that complements the earthy herbs.
Is Kuku Sabzi gluten-free?
Yes, easily! Just swap the all-purpose flour for your favorite gluten-free flour blend—or leave it out altogether for a slightly more rustic texture—making Kuku Sabzi (Persian Herb & Spinach Frittata) naturally gluten-free and suitable for many diets.
Can I make this recipe in advance?
Absolutely! You can make Kuku Sabzi (Persian Herb & Spinach Frittata) a day ahead, cool it completely, and store it in the fridge. Serve chilled or reheat gently when you’re ready—some even say the flavors get better after resting.
What protein options pair with this dish?
While Kuku Sabzi shines as a centerpiece or side, it pairs beautifully with grilled chicken, lamb, or fish if you’d like to round out your Persian-inspired spread. It’s also perfect with hearty bean dishes for a vegetarian feast.
Final Thoughts
I can’t recommend Kuku Sabzi (Persian Herb & Spinach Frittata) enough, whether you’re celebrating a special occasion or simply craving something fresh and full of life. Its cheerful green color and bold flavors are sure to win hearts around your table—so give this Persian classic a try and bring a little taste of spring into your kitchen!
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Kuku Sabzi (Persian Herb & Spinach Frittata) Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free (if omitting flour or using GF flour)
Description
Kuku Sabzi is a traditional Persian herb and spinach frittata, bursting with vibrant flavors and fresh herbs. This dish is a popular choice during Nowruz, the Persian New Year, symbolizing rebirth and the arrival of spring. It’s a delightful blend of eggs, assorted herbs, and a touch of sweetness from dried barberries or cranberries.
Ingredients
Eggs Mixture:
- 6 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon baking powder
- 1 tablespoon all-purpose flour
Herb Mixture:
- 1/2 cup green onions, finely chopped
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh dill, finely chopped
- 1 cup fresh spinach, finely chopped
- 2 cloves garlic, minced
- 1/4 cup walnuts, chopped
- 1/4 cup dried barberries or dried cranberries
Other:
- 3 tablespoons olive oil
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and grease a 9-inch ovenproof skillet or baking dish.
- Mix Egg Mixture: In a large bowl, whisk together eggs, salt, pepper, turmeric, baking powder, and flour until smooth.
- Combine Ingredients: Stir in the green onions, parsley, cilantro, dill, spinach, garlic, walnuts, and barberries until well combined.
- Cook Egg Mixture: Heat 2 tablespoons of olive oil in a skillet over medium heat. Pour in the egg and herb mixture, spreading evenly. Cook for 3–4 minutes until the edges begin to set.
- Bake: Transfer to the oven and bake for 18–20 minutes until firm and golden on top.
- Finish and Serve: Remove from the oven, brush with the remaining olive oil. Let cool slightly, then cut into wedges and serve warm or at room temperature.
Notes
- Traditionally served during Nowruz (Persian New Year).
- If you cannot find barberries, dried cranberries or currants make a good substitute.
- Serve with flatbread, yogurt, or fresh vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Baking, Stovetop
- Cuisine: Persian, Middle Eastern
Nutrition
- Serving Size: 1 wedge
- Calories: 210
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 185 mg
