Herbaceous Iranian Kuku Sabzi with Walnuts and Barberries
A fragrant Persian frittata bursting with flavor
This vibrant Persian frittata, known as Kuku Sabzi, is packed with fresh herbs, tangy barberries, and crunchy walnuts. Perfect for a light meal or as a starter.
- 45 min
- 6
- Easy
Ingredients
Herb Mixture
Egg Mixture
Fillings
For Cooking
Preparation
Preparing the Herb Mixture
Wash and Dry Herbs
Thoroughly wash and dry all herbs.
Ensure the herbs are completely dry to maintain the texture of the frittata.
Chop the Herbs
Finely chop parsley, cilantro, dill, and chives.
Combine Herbs
Combine all chopped herbs in a large mixing bowl.
Preparing the Egg Mixture
Beat the Eggs
In a separate bowl, beat the eggs until well combined.
Season Eggs
Add salt, black pepper, and turmeric to the eggs, mixing thoroughly.
Add Fillings
Stir the soaked barberries and chopped walnuts into the egg mixture.
Adjust the herb ratios to your preference for a personalized flavor.
Cooking Process
Combine Mixtures
Gently fold the egg mixture into the prepared herbs until evenly combined.
Heat the Pan
Heat olive oil in a non-stick skillet over medium heat.
Cook the Frittata
Pour the herb and egg mixture into the skillet, smoothing the top with a spatula.
Plating & Serving
Herbaceous Iranian Kuku Sabzi with Walnuts and Barberries
Herbaceous Iranian Kuku Sabzi with Walnuts and Barberries
Plating & Serving
Slice the Kuku Sabzi into wedges and serve warm or at room temperature as a delightful starter or main course.