Persian Kuku Sabzi
A deeply green, herb-forward egg dish in which parsley, cilantro, dill and scallions take center stage.
About this dish
Kuku is a Persian egg-based dish, but kuku sabzi is deliberately much more herb-heavy than a Western-style omelet or frittata. The fresh greens provide the structure and flavor while egg binds the mixture together. Kuku sabzi is especially associated with Nowruz, the Persian New Year, when dishes centered on green herbs appear on celebratory tables. This home-kitchen version uses parsley, cilantro, dill and scallions, with walnuts and tart barberries as optional accents.
As with many living food traditions, ingredient ratios and cooking methods vary by family and region. Some cooks prepare kuku sabzi entirely on the stovetop; others bake it. The method here starts the kuku in a skillet and finishes it in the oven for an even set and an approachable weeknight technique.
Ingredients & method
Ingredients
- 6 large eggs
- 1 packed cup finely chopped parsley
- 1 packed cup finely chopped cilantro
- 1 packed cup finely chopped dill
- 1 packed cup thinly sliced scallions or chives
- 2 tbsp finely chopped walnuts, plus more for garnish
- 2 tbsp dried barberries, rinsed and dried, plus more for garnish
- 1/2 tsp ground turmeric
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or neutral oil
Method
- 1. Heat the oven to 350°F. Lightly oil a 9-inch oven-safe skillet or baking dish.
- 2. Whisk the eggs with turmeric, salt and pepper until smooth.
- 3. Fold in parsley, cilantro, dill, scallions, walnuts and barberries. The mixture should look much more herb-heavy than a typical omelet.
- 4. Warm the oil in the skillet over medium heat, pour in the mixture, and cook 2 to 3 minutes until the edges begin to set.
- 5. Transfer to the oven and bake 15 to 20 minutes, until the center is set but still tender.
- 6. Cool for 10 minutes, cut into wedges, and garnish with walnuts and barberries. Serve warm or at room temperature.
Kitchen notes
Dry the herbs well after washing so excess water does not make the kuku spongy. Chop by hand or pulse briefly in a food processor, stopping before the herbs become a paste. Barberries are pleasantly tart and are optional; dried cranberries are sweeter and change the flavor, so simply omit barberries if they are unavailable rather than treating cranberries as an exact substitute.
Read further
Fringe Table recipes are practical home-kitchen adaptations. Family, regional and holiday versions may differ.