Kuku-ye Sabzi (Persian Herb Frittata)

A Kuku is the Persian version of a frittata or omelet.  The kuku I make most often is tuna, like the Lemon Pepper Tuna Kuku.  But I have been in the mood to experiment with them more., such as with the Eggplant Kuku from last week.  SInce I have a garden full of parsley and chives, I decided to try a kuku-ye sabzi (sabzi means green).  I added scallions, and my greens were complete (although I think this would also be good with some chopped fresh spinach and a little less parsley).


It is a quick dish to make, and very satisfying to eat.  Just add a good bread and tomato salad, and the meal is complete.


Kuku-ye Sabzi

slightly adapted from persianrecipes.net

about 2 lbs mixed green vegetables (parsley, chives, scallions, spinach) (from the garden)

4 large eggs (from Farmer Kim)

1 Tbsp chopped and crushed walnuts

1 tsp baking soda

1 Tbsp whole wheat flour

3 Tbsp canola oil, divided

Kosher salt and freshly ground black pepper, to taste


Wash the vegetables and pat dry.  Chop and fry in 2 Tbsp oil for 5 minutes.


Let cool completely.

Beat the eggs well.  Add baking soda, salt, pepper, flour and walnuts.


Add the vegetables and mix well


Heat the remaining tablespoon oil in a large non-stick pan over medium-high until it is hot.  Pour in the mix and flatten with the back of the spatula.


Cover and reduce heat a little, cook for 10 minutes until the bottom is cooked through.


Remove the cover.  Cut into 4 pieces, flip over and cook for another 5 to 10 minutes, until browned. Serve and enjoy!


I like mine with a good pico de gallo or salsa.  A bit untraditional, but good!


Serves 4.

2 Comments Add yours

  1. it looks delicious and simple enough to make I might give it a try!!


    1. So simple, enjoy! Let me know how it goes.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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