published Mar 31, 2023 Kuku Sabzi, also known as kookoo sabzki, is a frittata made with whipped eggs that is flavored (and colored) with aromatic, sharp-tasting herbs and vegetables. It is usually enjoyed during the Persion New Year, which occurs on the first day of spring. And there’s nothing more spring-like than herbs! Citrusy cilantro, peppery parsley, and warm, grassy dill come together for a deliciously tangy and fresh taste. Eaten alongside fresh, warm lavash (an Armenian flatbread), slathered with cool yogurt, or even with just a sprinkling of cheese (I would recommend feta or goat cheese) takes kookoo sabzi the rest of the way. Let us know how you like to eat yours!
INGREDIENT NOTES AND SUBSTITUTIONS
Spinach – Chop the leaves fresh or use baby spinach. Arugula and kale are two alternatives, but both have a stronger flavor than spinach does on its own. Yellow Onion – A subtler, sweeter onion. White is sharper, red is sweeter, and shallots are more discrete. Any can be chosen per your own tastes. Cilantro, Parsley, & Dill – I highly recommend using fresh herbs, stems removed, for this recipe. Dried can be used (just a third of the amounts listed for fresh). Other herbs can be added or substituted as well: basil, tarragon, chervil, and chives would fit right in. Walnuts – These add more texture than flavor and can be omitted if desired – but I would give these a try before counting them out! Raisins – Dark or golden raisins (sultanas) can be used. Kookoo sabzi can also be made with dried cranberries. You can make this recipe with either one depending on your own preferences and sweetness tolerance. Fenugreek Leaves – This herb is both nutty and sweet – its unique flavor is difficult to replace, so try not to swap this one out. Turmeric – Pepper and earthy, your best substitutes are cumin, curry powder, or paprika (only in a pinch). Baking Powder – To help make the frittata particularly light and fluffy.
Video: How to Make this Persian Omelet
You will need to use an ovenproof skillet with sides for this one.
HOW TO MAKE KUKU SABZI
Serving Suggestions
This Persian Omelette can be served warm or at room temperature and is delicious at breakfast, brunch, or even as a snack. Serve this alongside Shirazi Salad with Chickpeas for a light meal Try this with some tart yogurt, lebneh or warm bread Serve as a side with a dinner of Beef and Lamb Koobideh Kabobs Make a complete meal of Kuku sabzi and Persian Saffron Rice with Apricots This is best served and enjoyed fresh out of the pan. One of my favorites!
What is Kuku Sabzi made of?
Like a frittata, this dish is made with whipped eggs. Kookoo sabzi is flavored with the greens and herbs included in our recipe: cilantro, dill, parsley, and spinach. There are versions of the dish that leave out the spinach or that specifically use the greens of scallions. The berry component in the dish varies from recipe to recipe. Barberries, cranberries, and raisins are all used regularly.
How many calories are in Kuku Sabzi?
This recipe has a total of 177 calories and 8 servings. This varies depending on brands of ingredients used, so follow the nutritional information provided with the ingredients you are using for a more accurate count.
How can you tell when Kuku Sabzi is done cooking?
It’s always a bit tricky to gauge the doneness of a frittata. The center will still jiggle, so look at the ends. They should be just barely golden and pull away from the edges. You should be able to work a spatula around the edges, easily separating them from the pan. Do not wait for the center to be solid. This will result in a dry, overcooked egg bake.
