Authentic Kuku Sabzi Recipe: A Persian Delight
Kuku Sabzi is a quintessential dish from Persian cuisine, cherished for its unique combination of fragrant herbs and eggs, often compared to a frittata. This versatile dish can be served as a main course, a side dish, or an appetizer, depending on the occasion. With its roots deeply embedded in the culinary traditions of Iran, Kuku Sabzi offers a taste of cultural heritage on every plate. Whether you’re preparing it for a family meal or a festive gathering, the authentic flavors of this Kuku Sabzi recipe are sure to impress.
Ingredients
Serves 4-6 people
| Ingredient | Amount |
|---|---|
| Fresh herbs (parsley, cilantro, dill, and chives) | 500 grams |
| Eggs | 3 large eggs |
| Barberries | 1 tablespoon (optional) |
| Walnuts | 2 tablespoons (optional) |
| Salt | to taste |
| Black pepper | to taste |
| Turmeric | to taste |
| Cooking oil | as needed |
Instructions
Step 1: Prepare the herbs – Start by washing and finely chopping the parsley, cilantro, dill, and chives. The freshness and balance of these herbs are crucial to achieving the authentic Kuku Sabzi flavor.
Step 2: Sauté the herbs – Heat a tablespoon of oil in a large pan over medium heat. Add the chopped herbs and sauté them lightly until they release their aroma but do not overcook them to preserve their vibrant color.
Step 3: Prepare the egg mixture – In a separate bowl, crack open the eggs and beat them well. Season with salt, black pepper, and a pinch of turmeric for color and depth of flavor.
Step 4: Combine ingredients – Once the herbs have cooled slightly, fold them into the egg mixture. For a more festive Kuku Sabzi, gently fold in the soaked barberries and chopped walnuts.
Step 5: Cooking the Kuku Sabzi – Heat oil in a non-stick frying pan over medium heat. Pour in the herb and egg mixture, smoothing the top with a spoon to ensure even cooking.
Step 6: Cook and flip – Cover the pan with a lid and cook until the bottom is golden and set. Carefully flip the Kuku Sabzi to cook the other side, or alternatively, you can finish it in the oven at 350°F for an additional 15-20 minutes.
Step 7: Serve – Slice the Kuku Sabzi into wedges and serve it warm, garnished with additional herbs or alongside yogurt and bread for a hearty meal.
Pro Tips
For fluffier Kuku Sabzi, beat the eggs until frothy and be gentle when mixing with the herbs. If desired, add a teaspoon of baking powder to the eggs. Let the mixture rest briefly before frying to allow the flavors to meld. Serve Kuku Sabzi with a dollop of strained yogurt or alongside a fresh cucumber salad to complement its rich, herbaceous flavors.
Frequently Asked Questions
While fresh herbs are recommended for the best flavor and texture, you can substitute dried herbs in a pinch. Use one-third of the amount and adjust the cooking time as needed.
Yes, Kuku Sabzi is a vegetarian-friendly dish, as it primarily consists of herbs, eggs, and optional nuts.
Kuku Sabzi pairs wonderfully with fresh yogurt, pickles, and traditional Persian bread like lavash or sangak, making it a versatile addition to both casual meals and festive spreads.
