Across Iran · Persian herb frittata
Kuku Sabzi
A vivid green baked or fried herb omelette packed with fresh herbs and eggs — a Nowruz table staple.
Ingredients
- 6 eggs
- 3 cups finely chopped herbs (parsley, dill, chives, coriander)
- 2 tbsp flour
- Chopped walnuts and dried barberries, optional
- Salt and pepper
Measure and prepare every ingredient, read the complete method once, and keep chilled ingredients cold until the step that needs them. Use a timer, but let the sensory cues guide you.
Detailed method
- 1
Chop the herbs finely and mix with flour and seasoning.
Technique for this step: Cut and measure ingredients evenly so they cook at the same rate; preheat the pan or pot before the first addition. - 2
Beat the eggs separately, then fold into the herbs.
Technique for this step: Control the heat: a steady gentle sizzle is ideal; smoke or a scorched smell means the pan is too hot. - 3
Stir in walnuts and cook in a pan or oven until golden on both sides.
Technique for this step: Stir slowly and regularly, checking texture at short intervals; uncover only when evaporation is needed. - 4
Slice and serve with bread and yogurt.
Technique for this step: Rest briefly before serving, then make one final check of seasoning, temperature and consistency.
How to know it is ready
Do not rely on time alone: check texture, aroma and colour. The finished flavour should taste integrated, with no raw spice, floury starch or harsh acidity standing apart.
Adjustments & troubleshooting
If it is thin, reduce uncovered over gentle heat; if too thick, add hot water one spoonful at a time. Correct salt, sweetness and acidity at the end, after the flavours have settled.
Make ahead, storage & serving
Cool leftovers in a shallow airtight container within two hours, refrigerate for up to 3 days and reheat gently until piping hot. Add crisp garnishes, fresh herbs and dairy only when serving.
