Persian Herb Packed Frittata (Kuku Sabzi)

– Recipe reprinted, with permission, from The Jewish Cookbook, by Leah Koenig (Phaidon, 2019)

This verdant, herb-packed frittata is one of the treasures of Iranian cuisine. Persian Jews traditionally serve it on Shabbat, sliced into small wedges or squares as part of a mezze spread. It makes an equally lovely centerpiece for a light lunch or dinner, dolloped with a little yogurt or creme fraiche. To serve it during Passover, substitute matzo meal or potato starch for the flour.


Persian Herb Packed Frittata (Kuku Sabzi)

Serves 6 to 8

  • 1/4 cup (60ml) vegetable oil
  • 2 medium onions, finely chopped
  • 3/4 teaspoon kosher salt, plus more as needed
  • 7 eggs
  • 2 tablespoons all-purpose flour (or substitute matzo meal or potato starch)
  • 1 teaspoon baking powder
  • 2 cups (100 g) finely chopped fresh flat-leaf parsely
  • 1 cup (50 g) finely chopped fresh dill
  • 2 garlic cloves, minced or pushed through a press
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • Freshly ground black pepper
  • 1/4 cup (35 g) dried currants or barberries (optional)
  • Crumbled feta (optional)


Persian Herb Packed Frittata (Kuku Sabzi)

  1. Preheat the oven to 350F (190C), and line a 9-inch round pan with parchment paper.
  2. In a large frying pan, heat the oil over medium heat. Add the onions, season with a little salt, and cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Set aside to cool slightly.
  3. In a large bowl, whisk together the eggs, flour, baking powder, parsley, dill, garlic, turmeric, onion powder, red pepper flakes, salt, and a generous amount of black pepper. Fold in the browned onions, the currants, if using, and crumbled feta to taste, if using.
  4. Pour the mixture into the prepared pan and bake until golden brown and cooked through, 30 to 35 minutes. Set aside to cool for 15 minutes before slicing.

PREP TIME: 10 min

COOK TIME: 10 min

TOTAL TIME: 20 min