Loaded with fresh herbs, kuku sabzi is a staple of Nowruz, the Persian New Year celebration that takes place each spring. With fewer eggs than a typical frittata or omelet, the dish can go slightly sweet with dates and rose petals or savory, like the one below.
Cookbook author and former BA senior food editor Andy Baraghani likes an even balance of fresh dill, fresh parsley, and cilantro in his chopped herb mixture, but you really can use whatever hearty greens and herbs you like. Whatever you do, don’t skimp—you’ll need about six bunches to reach the full amount. Wash and dry them in a salad spinner and resist the temptation to use a food processor to do the chopping since it will yield soggy, bruised bits.
For ease, Andy browns the kuku sabzi on just one side. “The top part is finished under the broiler,” he explains, to help it retain its bold green color. Use a nonstick frying pan or cast-iron skillet for the easiest removal.
Beyond an Iranian feast, this is an ideal last-minute recipe for brunch—or even a light dinner. Serve it warm or room temperature with other Persian foods such as mahst musir, lavash (a type of flatbread), and a platter of toppings like crumbled feta, barberries, chopped dates, toasted walnuts, pomegranate seeds, and even more herbs like fresh chives and scallion greens.
Recipe information
Total Time
25 minutes
Yield
8 servings
Ingredients
5
1
1
5
1½
1
1
½
1½
1½
1½
1
Need to make a substitution?
Preparation
Step 1
Heat 2 Tbsp. vegetable oil in a 10" skillet over medium. Cook 1 medium onion, finely chopped, and 1 medium leek, white and pale-green parts only, finely chopped, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
Step 2
Whisk 5 large eggs, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, 1 tsp. baking powder, and ½ tsp. ground turmeric in a large bowl. Using a rubber spatula, mix in reserved onion mixture, 1½ cups finely chopped cilantro, 1½ cups finely chopped dill, 1½ cups finely chopped parsley, and 1 Tbsp. dried fenugreek leaves. (Egg mixture should look thick and very green.)
Step 3
Preheat broiler. Heat remaining 3 Tbsp. vegetable oil in same skillet over medium. Pour in egg mixture, spreading evenly across pan with spatula. Cover and cook until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide kuku sabzi onto a platter.
Editor’s note: This kuku sabzi recipe was first printed in our March 2017 issue; it has since been updated to address reviewers' concerns about oversalting. Head this way for more Persian recipes for Nowruz and beyond from our friends at Epicurious →