Kuku sabzi, the Persian herb frittata, is herbs held together by eggs rather than the other way around: bunches of parsley, cilantro, and dill chopped with leeks, bound with six eggs, and slowly cooked in ghee until deeply browned on both sides. Simple, herbaceous, and satisfying, it belongs on the lunch or dinner table — and arguably at breakfast too.
SERVES 6
There are many variations of kuku sabzi. Some include walnuts and dried barberries. The only version I ever knew growing up was the one my mom and aunts made. Their version is a simple one with lots of fresh herbs, eggs, salt and pepper. This dish is often served alongside lunch or dinner, but I also think it makes a great breakfast!
INGREDIENTS
3 bunches parsley
2 bunches cilantro
1 bunch dill
1 ½ cups/270 g leeks (light parts only), sliced
6 eggs
1 tsp/5 g sea salt
½ tsp pepper
3 tbsp/45 g ghee
COOKING INSTRUCTIONS
Wash and thoroughly dry your parsley, cilantro and dill. One they are washed and dried, pulse them in the food processor along with the leeks to chop them, but take care to not overblend them and make them soggy.
Crack the eggs in a separate bowl, add the salt and pepper and mix together. Combine the egg mixture with the herb mixture. Heat a heavy-bottomed pan such as cast iron over medium-low heat and add the ghee. Add the herb and egg mixture and cook until the edges are browned.
Watch your frittata carefully to make sure it cooks through but doesn’t burn. Turn down heat if needed. Cooking it at a low temp the frittata may not be ready to flip for 30 minutes. Periodically run a spatula along the edges to loosen it, so it will flip more easily. Once ready, flip. My mom always flips the frittata whole. If you are finding that difficult, use your spatula to cut it into 4 pieces and flip each piece individually. Cook for another 10 minutes, until the other side is also browned and the frittata is cooked.
Pro Tips
- Wash and thoroughly dry the herbs before chopping — wet herbs make the frittata soggy inside and prevent proper browning.
- Pulse the herbs and leeks in the food processor until chopped but not pasty; overblending releases water and turns the kuku dense.
- Cook at medium-low heat and be patient — the low temperature is what cooks the center through without burning the crust, and a flip may take up to 30 minutes.
- Run a spatula along the edges periodically so the frittata releases cleanly when it's time to flip.
- If flipping the whole kuku feels daunting, cut it into quarters in the pan and flip each piece individually — the family tradition forgives it.
Frequently Asked Questions
What herbs go in kuku sabzi?
This family version keeps it simple: parsley, cilantro, and dill with leeks. Some variations add walnuts and dried barberries, but the herb-forward original is hard to beat.
Can I bake kuku sabzi instead of pan-frying?
Yes — bake at 350°F in a greased dish until set in the center, about 35 to 40 minutes. The crust won't be quite as caramelized, but the flavor is all there.
How do I store leftovers?
Refrigerate for up to four days. Kuku sabzi is delicious at room temperature, which makes it a superb picnic and lunchbox food.
Is this recipe paleo?
Entirely — just herbs, leeks, eggs, ghee, salt, and pepper. It's one of those dishes that's naturally grain-free and dairy-free without trying.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Wash and thoroughly dry your parsley, cilantro and dill. One they are washed and dried, pulse them in the food processor along with the leeks to chop them, but take care to not overblend them and make them soggy. Crack the eggs in a separate bowl, add the salt and pepper and mix together.
- Combine the egg mixture with the herb mixture.
- Heat a heavy-bottomed pan such as cast iron over medium-low heat and add the ghee.
- Add the herb and egg mixture and cook until the edges are browned. Watch your frittata carefully to make sure it cooks through but doesn’t burn.
- Turn down heat if needed.
- Cooking it at a low temp the frittata may not be ready to flip for 30 minutes. Periodically run a spatula along the edges to loosen it, so it will flip more easily.
- Once ready, flip. My mom always flips the frittata whole. If you are finding that difficult, use your spatula to cut it into 4 pieces and flip each piece individually.
- Cook for another 10 minutes, until the other side is also browned and the frittata is cooked.
