Authentic Kuku Sabzi Recipe: Persian Herb Frittata
Kuku sabzi is a vibrant green Persian herb frittata — thick, packed with fresh herbs, and traditionally served at Nowruz (Persian New Year) as a symbol of spring’s renewal, though it’s a beloved dish year-round. Unlike a thin omelet, kuku sabzi is baked or pan-fried into a dense, sliceable cake, delicious hot or cold.
- Prep time: 15 minutes
- Cook time: 30-35 minutes
- Servings: 4-6
Kuku Sabzi Ingredients
- Kuku herb blend — a pre-mixed blend of parsley, cilantro, dill, and chives, made specifically for this dish. Shop kuku herb blend.
- 6 eggs
- 2 tbsp flour
- 1 tsp baking powder
- Optional: a spoonful of dried barberries (zereshk) or slivered pistachios, folded in or sprinkled on top for color and crunch
- Salt, pepper, and a pinch of turmeric
- 3-4 tbsp oil
How to Make Kuku Sabzi
- If using dried herb blend, rehydrate it briefly in warm water, then drain well and pat dry.
- In a large bowl, whisk the eggs with flour, baking powder, salt, pepper, and turmeric until smooth.
- Fold in the herb blend (and barberries or pistachios, if using) until evenly distributed through the egg mixture.
- Heat oil in an oven-safe skillet over medium heat. Pour in the mixture and cook for 3-4 minutes until the edges start to set.
- Transfer to a 350°F (175°C) oven and bake for 20-25 minutes, until fully set and lightly golden on top. Alternatively, cover and cook gently on the stovetop, flipping once, until cooked through.
- Let cool slightly, then slice into wedges and serve warm or at room temperature.
Tips for the Best Kuku Sabzi
- Pack in the herbs — kuku sabzi should be mostly herbs held together by egg, not the other way around. Don’t skimp on the herb blend.
- Don’t rush the cook — a lower, slower heat prevents the outside from burning before the center sets.
- It’s great cold — kuku sabzi is traditionally enjoyed at room temperature or cold, making it an easy make-ahead dish or sandwich filling.
Frequently Asked Questions
What herbs are in kuku sabzi?
The classic mix is parsley, cilantro, dill, and chives — usually sold pre-mixed as a “kuku herb blend” for convenience, since fresh herbs in this quantity can be time-consuming to prep.
Is kuku sabzi the same as an omelet?
Not quite — kuku sabzi is much thicker and denser than a typical omelet, more like a baked herb cake that holds its shape when sliced, rather than a folded egg dish.
Why is kuku sabzi eaten at Nowruz?
Its vibrant green color symbolizes the renewal of spring, making it a traditional dish for Nowruz (Persian New Year), which falls on the spring equinox.
Can I make kuku sabzi ahead of time?
Yes — kuku sabzi keeps well in the refrigerator for a few days and is traditionally served cold or at room temperature, making it a great make-ahead dish.
Shop the Ingredients
Get the kuku herb blend and more from the Herbs category at Goaldees, shipped fresh, nationwide across the US.
Want to know what’s in the kookoo herb blend used here? See our Persian dried herbs guide.
