Kuku Sabzi: The Irresistible Persian Herb Frittata You'll Love

Kuku Sabzi is a delightful Persian herb frittata packed with fresh cilantro and parsley, making it a must-try dish for any meal.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 slices

Course: Breakfast

Cuisine: Persian

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Frittata

1 bunch Fresh Cilantro Substitute with dill for a different taste profile.
1 bunch Fresh Parsley Can be swapped with chives.
1/2 cup Raisins Optional; can be replaced with dried cranberries or omitted.
2 tablespoons Olive Oil Use avocado oil for a neutral flavor.
1 teaspoon Kosher Salt Adjust to taste if on a low-sodium diet.
1/2 teaspoon Ground Black Pepper Freshly ground is preferred.
1/2 teaspoon Turmeric Can be omitted for a simpler flavor.
6 large Eggs No direct substitutes; for vegan version, try a flax egg mixture.
1 teaspoon Baking Powder Can be excluded for a denser version.

Equipment

oven
mixing bowl
cast iron skillet

Method

How to Make Kuku Sabzi

Preheat your oven to 350°F (175°C).
Wash and finely chop the fresh cilantro and parsley.
Add in the raisins, olive oil, salt, pepper, turmeric, eggs, and baking powder. Mix gently until well combined.
Transfer the herb mixture into a well-greased cast iron or oven-safe skillet.
Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Allow the Kuku Sabzi to cool slightly before slicing.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 12gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 250mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Serve warm or at room temperature. Add a dollop of tzatziki or yogurt on the side for a refreshing touch.

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