🌿 Kuku sabzi

Name: Kuku sabzi
Total time: 50 min
Yield: 4
Cuisine: Iran
Ingredients: 6 eggs; 100 g parsley, finely chopped; 80 g coriander, finely chopped; 40 g dill, finely chopped; 4 spring onions, finely chopped; 40 g walnuts, chopped; 2 tbsp dried barberries, rinsed; ½ tsp turmeric, salt and pepper; 2 tbsp oil

Origin: Iran

248kcal

per serving · 150 g

165kcal

per 100 g

12 gProtein8 g / 100 g

18 gFat12 g / 100 g

8 gCarbs5 g / 100 g

Kuku sabzi is a Persian herb frittata in which the herbs are the main ingredient and the eggs simply bind them. Large amounts of parsley, coriander, dill and spring onion are chopped and mixed with eggs, then studded with walnuts and tart barberries. Cooked slowly in a pan or baked, it turns deep green, dense and fragrant, and is served warm or cold in wedges.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

Not veganbecause of: eggs

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Tree nuts

What it is made of

eggsparsleycorianderdillspring onionwalnutsbarberriesoil

Recipe

4 servings50 min

Ingredients

6 eggs
100 g parsley, finely chopped
80 g coriander, finely chopped
40 g dill, finely chopped
4 spring onions, finely chopped
40 g walnuts, chopped
2 tbsp dried barberries, rinsed
½ tsp turmeric, salt and pepper
2 tbsp oil

Method

Heat the oven to 180 °C. Beat the eggs with turmeric, salt and pepper.
Stir in all the herbs and spring onion — the mixture should be thick and very green — then add the walnuts and barberries.
Heat the oil in an ovenproof pan, pour in the mixture and cook on low heat for 5 minutes.
Bake for 20–25 minutes until set in the middle, then cool slightly and cut into wedges.

How to make it lighter

Use 1 tbsp oil in a non-stick pan instead of 2 — each tablespoon is about 120 kcal.
Halve the walnuts or chop them finely so a smaller amount spreads further.
Serve with a large salad or vegetables to make a fuller plate.

History

Kuku sabzi is a traditional part of the Nowruz (Persian New Year) table, where the green herbs are associated with spring and renewal. It is eaten across Iran today as a starter, a light meal or picnic food.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →