Persian Kuku Sabzi
A Persian herb frittata packed with spring greens, emblem of renewal at the Iranian new year.
✍️ Veg.Pub EditorialPublished 2026-05-15👁 52 views
Calories
240
kcal
Servings
4
Prep time
35
min
Diet
ovo-lacto
🧺 Ingredients
- Eggs6
- Flat-leaf parsley1 large bunch
- Cilantro1 large bunch
- Dill1 bunch
- Garlic chives or spring onions1 bunch
- Chopped walnuts3 tbsp
- Barberries or dried cranberries2 tbsp · Swap: raisins
- Flour1 tbsp
- Baking powder1/2 tsp
- Olive oil3 tbsp
- Salt and black pepperto taste
👩🍳 Steps
- 1Wash and dry all the herbs, then chop them very finely (use a lot).
- 2Beat the eggs and mix in the flour, baking powder, salt and pepper.
- 3Fold in the herbs, walnuts and barberries to a thick green batter.
- 4Heat olive oil in a pan, pour in the batter, flatten and cook covered on low for 8 minutes.
- 5Flip and cook another 5 minutes until golden on both sides and set within.
- 6Cut into wedges; serve warm or at room temperature.
📊 Nutrition
| Protein | 12g |
| Iron | 4mg |
| Calcium | 110mg |
| Fiber | 4g |
Introduction
Kuku sabzi is a Persian frittata stuffed with herbs, as green as spring. A must on the Nowruz table, it symbolizes vitality and rebirth and is good warm or cool.
Wellness Benefits
- The heap of spring herbs is rich in iron, folate and chlorophyll, aromatic and soothing to the liver.
- Eggs nourish yin and moisten dryness with quality protein, while walnuts are warming and prized as brain food.
Nutrition Highlights
- The high herb density brings plenty of vitamin K and antioxidants.
- Eggs and walnuts supply protein and healthy fats.
Tips
- Keep the herb ratio high for the authentic green color and fragrance.
- Cook low and covered so the center sets without burning.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
