Kuku SabziPersian Herb Frittata

Name: Kuku Sabzi (Persian Herb Frittata)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Iran
Ingredients: 6 pcs Egg (beaten); 60 g Fresh Parsley (finely chopped); 60 g Fresh Coriander (finely chopped); 40 g Fresh Dill (finely chopped); 20 g Fresh Mint (finely chopped); 25 g Chive (finely chopped); 10 g Garlic (crushed); 60 g Walnuts (roughly chopped); 30 g Dried Barberry (rinsed); 3 g Turmeric Powder; 10 g Salt; 2 g Black Pepper; 50 ml Vegetable Oil

Kuku sabzi is a herb-rich Iranian egg dish. This version includes walnuts and barberries and is baked until set.

Prep

20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

364kcal

Calories

14g

Protein

30g

Fat

13g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

6pcs
Egg (beaten)
60g
Fresh Parsley (finely chopped)
60g
Fresh Coriander (finely chopped)
40g
Fresh Dill (finely chopped)
20g
Fresh Mint (finely chopped)
25g
Chive (finely chopped)
10g
Garlic (crushed)
60g
Walnuts (roughly chopped)
30g
Dried Barberry (rinsed)
3g
Turmeric Powder
10g
Salt
2g
Black Pepper
50ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Preheat the oven to 180°C (350°F).
02
Whisk the eggs with the salt, black pepper, and turmeric powder until evenly mixed.
03
Add the fresh parsley, fresh coriander, fresh dill, fresh mint, chive, garlic, walnuts, and dried barberry, and stir until the mixture is evenly distributed.
04
Heat the vegetable oil in an ovenproof skillet over medium heat. Pour in the eggs and herb mixture and cook until the edges begin to set.
05
Transfer the skillet to the oven and bake at 180°C (350°F) until the centre is fully set and reaches 71°C (160°F).
06
Let the frittata rest briefly, then cut into wedges and serve warm or at room temperature.

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