Persian Herb Frittata (Kuku Sabzi) Ingredients. Instructions. Preheat oven to 400°F. Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in the herbs, walnuts (if using), and dried fruit (if using). Heat the butter or oil in a 10-12" skillet over moderate heat.
Traditionally kuku sabzi is made on the stovetop, but some people bake it in the oven. My recipe is a hybrid, cooked like a frittata by starting it on the stove and finishing it in the oven. It can be served hot or cold, and is especially nice with a dollop of cool, tangy yogurt. Preheat oven to 400°F.
Kuku sabzi is a traditional Persian dish that is a herb-heavy frittata. The egg is really just a binder to hold all of the herbs together, it is not the main component of this dish. Serve with flatbread, yogurt, pickled onions, feta, and pomegranate seeds.
Season with a generous pinch of salt and cook, stirring occasionally, until translucent and softened but not browned, about 20 minutes, reducing the heat if necessary. In the meantime, very finely chop the cilantro, parsley, dill and romaine by hand — the smaller the pieces, the more deeply green your kuku will be.