Persian Herb Frittata (Kuku Sabzi)

Persian Herb Frittata (Kuku Sabzi)

  • Preparation 40 min
  • Cooking 20 min
  • Servings 8

You’ll go cuckoo for this striking one-pan dish inspired by a traditional Persian frittata called kuku sabzi. It comes out of the oven glowing a deep shade of green, ready to take a central spot on the table or to shine as a side with fish and rice. We went light on the eggs—just enough to hold it all together—and heavy on the plants: a motherlode of parsley, cilantro, dill, spinach and lettuce, along with walnuts and dried cranberries (or barberries, for a more authentic accent).

Featured in RICARDO Magazine (FALL 2018)
  • Vegetarian



    • 1 leek, chopped
    • 8 green onions, chopped
    • 3 tbsp (45 ml) olive oil
    • 2 cups (90 g) parsley, finely chopped
    • 2 cups (90 g) cilantro, finely chopped
    • 1 cup (45 g) dill, finely chopped
    • 2 cups (60 g) spinach, finely chopped
    • 1 cup (50 g) lettuce, finely chopped
    • 5 eggs
    • 1/2 tsp turmeric
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/2 cup (50 g) whole walnuts
    • 1 tbsp dried unsweetened cranberries (optional) or barberries (see note)


Note from Ricardo

Barberries are small, sour dried berries that can be found in Middle Eastern groceries. They resemble dried unsweetened cranberries.

Personal Note