Prep Time: 15 min
Total Time: 35 min
Yield: 3
There are many types of Kuku in Iran, but the most famous is Kuku Sabzi—a dish packed with fresh herbs (sabzi means herbs in Farsi). Kuku is similar to a frittata but uses fewer eggs, letting the other ingredients shine.
Popular variations include:
Kuku Sabzi (herbs)
Kuku Sibzamini (potato)
Kuku Kado (zucchini)
Kuku Sabzijat (mixed vegetables)
Kuku Sabzi is a staple during Nowruz, the Persian New Year. While some use frozen or dried herbs, I always prefer fresh when available.
It’s also a great way to use up herbs before they go bad. I used parsley, cilantro, dill, and dried fenugreek here, but you can add spinach, lettuce, or even leeks.
3 Eggs
1/2 cup Cilantro (finely chopped)
1/2 cup Parsley (finely chopped)
1/2 cup Dill (finely chopped)
1 1/2 tablespoons Dried Fenugreek
2 tablespoons Barberries
1 tablespoon All Purpose Flour
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 1/2 tablespoons Vegetable Oil
Preheat the oven to 375º F.
In a large bowl combine together all the ingredients except the oil.
Grease a 6 inch pan with the vegetable oil and pour the eggs mixture into the pan.
Bake for 20-25 minutes or until eggs are fully cooked.
Serve Kuku with yogurt, Lavash bread and fresh herbs.
