Kuku sabzi is a classic Persian herb Frittata loaded with fresh herbs. Kuku sabzi is traditionally made during the Persian new year and served along with Persian herb rice sabzi polo and pan-fried white fish mahi. Kuku sabzi can be prepared a day in advance and served warm or at room temperature. Leftovers make great sandwiches when stuffed into lavash or pita bread, yum!
KuKu Sabzi (Herb Frittata)
Prep time: 30 min
Cook time: 50 min
Ready in: 1 hour 20 min
Yields: 6 servings
1 bunch parsley
1 bunch cilantro
1 bunch fresh dill
1 bunch green onions/scallions
1 bunch fresh or 1 tablespoon dried fenugreek leaves
4 cloves garlic
1¼ teaspoons salt
¼ teaspoon ground black pepper
1 tablespoon all-purpose flour
4 tablespoons olive oil
Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.
Preheat oven to 350 degrees.
Whisk eggs, salt, pepper and flour in a bowl. Pour over chopped herbs and garlic, mix to combine.
Pour oil into an 8-inch ovenproof baking dish, covering the sides to prevent sticking. Pour the herb mixture into the baking dish. Bake, uncovered, in the lower 1/3 of the oven for 40 to 50 minutes or until the top is puffed and golden brown.
Cut into 6 sections and serve hot or cold.
For stovetop cooking, heat oil over medium-high heat in an 8-inch nonstick skillet. Add herb mixture and cook, covered, over low heat for 25 to 30 minutes or until the top is firm and puffed. Cut into wedges, carefully turn the pieces over, one wedge at a time. Add additional oil if needed. Cover, cook for 15 to 20 minutes or until the bottom is golden brown.
Serve kuku sabzi (herbs frittata) as a side dish with sabzi polo (herb rice).