Persian cuisine is a mesmerizing tapestry of flavors, colors, and centuries-old traditions. While many associate it with succulent kebabs and stews, the heart of Iranian cooking truly shines in its vegetarian recipes.
From fragrant rice dishes to slow-cooked stews brimming with fresh herbs, Persian vegetarian meals are both hearty and healthy, celebrating the bounty of the garden in every bite.
If you’re looking for a plant-based dish that’s equal parts comforting and exotic, you’re in for a treat. Today, I’m sharing a step-by-step guide to making Kuku Sabzi, a classic Persian herb frittata.
Bursting with greens, this satisfying dish is a staple at Persian New Year but deserves a spot on your table year-round. Whether you’re a lifelong vegetarian or just looking to add more veggies to your diet, this recipe is sure to become a favorite in your kitchen.
Why You’ll Love This Recipe
- Vibrant Flavors: Kuku Sabzi is packed with fresh herbs like parsley, cilantro, dill, and scallions, giving it a uniquely aromatic profile.
- Healthy & Nutritious: Loaded with greens and protein-rich eggs, this dish is nourishing and naturally gluten-free.
- Quick & Easy: Ready in under an hour, it’s perfect for weeknight dinners or elegant brunches.
- Perfect for Entertaining: Its vivid green color and fragrant aroma make it a showstopper for guests and family gatherings.
- Versatile: Enjoy it warm or cold, as a main course, side dish, or even tucked into a sandwich.
- Customizable: Easily tweak the herbs or add-ins to fit your taste and what’s in season.
“Kuku Sabzi is more than a dish—it’s a celebration of spring, freshness, and Persian hospitality.”
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Parsley (flat-leaf) | 2 cups, finely chopped | Stems removed |
| Cilantro | 1 cup, finely chopped | Stems removed |
| Dill | 1 cup, finely chopped | Fresh preferred |
| Chives or Scallions | 1 cup, finely sliced | Green parts only |
| Spinach | 1 cup, chopped | Optional, for extra greens |
| Eggs | 6 large | For vegan option, see Tips |
| Walnuts | 1/2 cup, roughly chopped | Optional, for crunch |
| Barberries or Dried Cranberries | 1/4 cup | Optional, for tartness |
| Baking powder | 1/2 tsp | For fluffiness |
| Turmeric | 1/2 tsp | For color and flavor |
| Salt | 1 tsp | Or to taste |
| Black pepper | 1/2 tsp | Freshly ground preferred |
| Olive oil | 3 tbsp | For sautéing and baking |
Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Non-stick 10-inch skillet or ovenproof pan
- Spatula
- Whisk or fork
- Measuring cups and spoons
- Oven (if baking)
Instructions
-
Prep the greens:
Wash all herbs thoroughly, then dry them well using a salad spinner or kitchen towels. Remove any tough stems.
Finely chop the parsley, cilantro, dill, and chives/scallions. If using spinach, chop it finely as well.
Set aside.
-
Toast the walnuts (optional):
Place walnuts in a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently until lightly golden and fragrant.
Remove from heat and set aside.
-
Beat the eggs:
In a large mixing bowl, crack the eggs and whisk until smooth and slightly frothy. If you prefer a vegan version, see Tips & Variations below for substitutions.
-
Combine ingredients:
Add the chopped herbs, spinach, walnuts, and barberries (if using) to the eggs. Sprinkle in the baking powder, turmeric, salt, and black pepper.
Mix thoroughly to ensure the herbs are evenly coated with the egg mixture.
-
Preheat the pan:
Heat 2 tablespoons of olive oil in a 10-inch non-stick skillet over medium heat. Swirl to coat the bottom and sides.
-
Cook the kuku:
Pour the herb mixture into the skillet and press it down gently with a spatula to even out the surface. Cover with a lid or foil.
Cook on low-medium heat for 12-15 minutes, until the edges are set and the center is nearly firm.
-
Finish in the oven (optional):
For an extra golden top, preheat your oven broiler to high. Uncover the kuku and place the skillet under the broiler for 2-3 minutes, watching closely, until the top is lightly browned.
-
Cool and serve:
Let the kuku cool in the skillet for 5 minutes. Run a spatula around the edges to loosen, then carefully invert onto a plate or cutting board.
Slice into wedges and serve warm or at room temperature.
“Don’t rush the cooking! Slow heat ensures a tender, moist kuku that’s cooked through without burning the herbs.”
Tips & Variations
- Vegan Kuku Sabzi: Replace eggs with a mixture of 1 cup chickpea flour, 1/2 cup water, and 1/4 cup unsweetened non-dairy yogurt. Whisk until smooth and use as you would the eggs.
- Herb Flexibility: Can’t find dill or chives? Feel free to substitute with more parsley, cilantro, or even a little mint for a unique twist.
- Nut-Free Option: Skip the walnuts for an allergy-friendly version, or swap with toasted sunflower seeds.
- Fruit Swaps: If barberries aren’t available, dried cranberries or currants add a lovely sweet-tart flavor.
- Bake Instead of Fry: Pour mixture into a greased 9-inch round baking dish and bake at 350°F (175°C) for 25-30 minutes, or until set in the center.
- Advance Prep: Kuku Sabzi is delicious cold and keeps well in the fridge for up to 3 days. Perfect for meal prep!
“Persian cuisine is built on adaptability—don’t be afraid to use what’s fresh and local to you!”
Nutrition Facts
| Nutrient | Per Serving (1/6 of recipe) |
|---|---|
| Calories | 185 |
| Protein | 8g |
| Total Fat | 13g |
| Saturated Fat | 2g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sugar | 2g |
| Sodium | 350mg |
| Cholesterol | 140mg |
These values are estimates and may vary based on specific ingredients and serving sizes.
Serving Suggestions
- Traditional Style: Kuku Sabzi is often served with warm lavash or pita bread, sliced radishes, fresh herbs, and dollops of creamy yogurt.
- Picnic Perfect: Pack slices into a lunchbox—delicious cold and easy to transport.
- Brunch Board: Add to a brunch spread with olives, feta cheese, cherry tomatoes, and cucumber slices.
- Healthy Wrap: Roll kuku wedges into a flatbread with crunchy lettuce, pickles, and a drizzle of lemon-tahini sauce.
- With Persian Rice: Serve alongside Shirazi salad and saffron rice for a complete Persian vegetarian feast.
Looking for more vegetarian inspiration? Try these global veggie favorites:
Veggie Quesadilla Recipe Indian Style Easy & Delicious
Vegan Slow Cooker Recipe for Easy, Delicious Meals
Vegan Cuban Recipes: Delicious Plant-Based Island Flavor
Conclusion
Persian vegetarian recipes like Kuku Sabzi offer a vibrant and delicious way to explore the world of plant-based cooking. This dish showcases the best of Persian cuisine—aromatic herbs, rich textures, and balanced flavors—while being simple enough for everyday meals.
Whether you’re serving it for a festive gathering or a quiet dinner at home, this herb frittata is sure to impress.
Don’t hesitate to experiment with the herbs and add your own twist; Persian cooking is all about celebrating freshness and creativity. Share your creations with friends and family, and bring a taste of Iran’s culinary heritage to your own kitchen.
For more vegetarian and vegan ideas, check out our curated list of recipes and continue your journey of delicious, healthful eating!
📖 Recipe Card: Kuku Sabzi (Persian Herb Frittata)
Description: Kuku Sabzi is a vibrant Persian vegetarian dish packed with fresh herbs and lightly spiced, perfect for any meal. It's fluffy, flavorful, and naturally gluten-free.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 6 large eggs
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh dill, finely chopped
- 1/2 cup green onions, thinly sliced
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 3 tablespoons olive oil
- 1/4 cup walnuts, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, whisk eggs until foamy.
- Add chopped herbs, green onions, turmeric, salt, pepper, flour, and baking powder.
- Mix well until all ingredients are combined.
- Stir in walnuts if using.
- Heat olive oil in a skillet over medium heat.
- Pour the mixture into the skillet and cook for 2-3 minutes until edges set.
- Transfer skillet to oven and bake for 20-22 minutes until fully set and slightly golden.
- Let cool slightly, slice, and serve warm or at room temperature.
Nutrition: Calories: 210 kcal | Protein: 10 g | Fat: 15 g | Carbs: 9 g
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