Kuku Sabzi

Kuku sabzi is the Persian herb frittata that anchors every Nowruz table, its bright green interior a symbol of renewal and spring. Unlike a western omelet, it is mostly herbs — parsley, cilantro, dill, and chives — held together by just enough egg to bind them. Walnuts and barberries add crunch and tart pops of color. The exact mix of herbs changes with the season and the household — some add fenugreek, some a handful of spinach — but the dish must always be more green than egg.

Golden outside, brilliantly green inside

Sliced open, the kuku is dense with green, fragrant herbs, with pockets of tangy barberry and nutty walnut. The outside is golden and crisp from being pan-fried in plenty of oil. Serve it warm or at room temperature with yogurt and flatbread — it is just as good the next day. It travels well, making it a favorite for picnics, and cold leftovers are delicious tucked into bread with a spoonful of yogurt.

Craving more? Explore all Persian / Iranian Kitchen recipes.

Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

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