Persian Herb Frittata With Barberries (Kuku Sabzi) : 8 Ingredients

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If you’re searching for a stunning frittata recipe that breaks away from the ordinary bacon frittata or potato frittata, let me introduce you to Kuku Sabzi a Persian herb frittata that’s bursting with fresh flavor and vibrant color. This traditional Iranian dish transforms simple eggs and an abundance of fresh herbs into something truly extraordinary.

Unlike typical egg white frittata recipes or heavy mini frittata recipes, Kuku Sabzi celebrates whole eggs combined with dill, parsley, coriander, and chives. The result? A fluffy, aromatic veggie frittata that works perfectly for egg dishes for dinner or frittata recipes breakfast. The addition of tangy barberries provides a delightful sweet-tart contrast that elevates this dish from everyday to exceptional.

Table of Contents

What Makes Kuku Sabzi Special?

This oven baked frittata is a staple of Persian cuisine, traditionally served during Nowruz (Persian New Year) but enjoyed year-round by families across Iran. What sets it apart from standard keto frittata recipes or vegan frittata alternatives is the sheer volume of fresh herbs we’re talking four full bunches that wilt down into a concentrated burst of green goodness.

The secret to achieving that signature fluffy texture lies in the yogurt and baking powder, which create air pockets throughout the frittata as it bakes. This technique ensures your herb frittata stays moist and tender, never dry or rubbery like some oven-baked egg dishes can become.

Ingredients You’ll Need

Ingredient	Quantity	Notes
Olive oil	2-3 tbsp	For sautéing herbs
Fresh dill	2 small bunches	Finely chopped
Fresh chives	2 small bunches	Finely sliced
Fresh coriander	2 small bunches	Finely chopped
Fresh flat-leaf parsley	2 small bunches	Finely chopped
Spring onions	8	Thinly sliced
Large eggs	8	Room temperature works best
Natural yogurt	2 tbsp	Full-fat recommended
Baking powder	1 tsp	For fluffy texture
Ground turmeric	½ tsp	Adds golden color
Barberries	25g	Optional but traditional
Salt and pepper	To taste	Season generously

Equipment You’ll Need

To make this Persian herb frittata successfully, you’ll need a few key tools. A quality frying pan is essential for wilting the herbs, while a reliable oven ensures even baking. You’ll also want a sharp chef’s knife for chopping all those fresh herbs, a sturdy cutting board, and mixing bowls for combining ingredients. A good set of kitchen utensils including a whisk and spatula will make the process smoother.

Step-by-Step Instructions

Prepare Your Baking Tin

Preheat your oven to 180°C (160°C fan/gas 4). Line a 20 x 20cm brownie or square baking tin with parchment paper, ensuring it comes up the sides. This prevents sticking and makes removal easy after baking.

Sauté the Herbs

Using a large frying pan or high-sided saucepan, drizzle enough olive oil to coat the bottom and set over low-medium heat. Add all your finely chopped dill, parsley, coriander, chives, and sliced spring onions. Cook for 10-15 minutes, stirring occasionally with your kitchen utensils, until the herbs are tender and dark green like cooked spinach.

The key here is patience don’t rush this step or increase the heat too much. You want the herbs to wilt and release their flavors without browning, which would make them bitter. When ready, remove from heat, season generously with salt and pepper, and stir in the barberries if using. Let this mixture cool completely while you prepare the eggs.

Combine the Egg Mixture

In a large mixing bowl, crack 8 eggs and add the yogurt, baking powder, and turmeric. Gently whisk until the yogurt dissolves completely this should take about 30 seconds. Be careful not to overbeat; you want a smooth mixture, not a stiff, foamy one.

Bring It All Together

Once your herb mixture has cooled to room temperature, fold it into the egg mixture. Stir gently but thoroughly until the entire mixture turns a beautiful vibrant green. Every spoonful should contain herbs.

Bake to Perfection

Pour the green mixture into your prepared baking tin and use a fork to smooth the surface. This helps create an even top. Place in your preheated oven and bake for 35-40 minutes.

You’ll know it’s done when a knife inserted into the center comes out clean with no raw egg mixture clinging to it. The top should be set and lightly golden, while the interior remains moist and fluffy.

Pro Tips for Perfect Kuku Sabzi

Herb Selection Matters

While the recipe calls for specific herbs, you can adjust ratios based on what’s available. Just maintain the total volume of herbs about 4-5 cups chopped. Avoid bitter greens like arugula, which can overpower the delicate egg base.

Barberry Substitutes

If you can’t find barberries (zereshk) at Middle Eastern markets, dried cranberries or currants work well. Chop them slightly smaller than the barberries to distribute evenly throughout the frittata.

Make It Keto-Friendly

This naturally works as a keto frittata recipe since it’s low in carbs and high in protein. Simply omit the barberries or use a small amount for minimal carb impact.

Storage and Reheating

Kuku Sabzi keeps beautifully in the refrigerator for up to 4 days. Store cut squares in an airtight container and reheat gently in the oven at 150°C for 10 minutes, or enjoy cold as part of a mezze spread.

Serving Suggestions

This Persian herb frittata shines as part of a larger spread. Serve it alongside:

• Warm flatbread or pita
• Persian pickled vegetables (torshi)
• Greek yogurt with cucumber
• Fresh tomato and cucumber salad
• Feta cheese and olives

For breakfast, pair it with warm bread and strong tea. As one of the most versatile egg dishes for dinner, it works equally well with roasted vegetables or a simple green salad.

Why This Recipe Works

The combination of yogurt and baking powder creates an incredibly light texture that sets this apart from dense, heavy frittatas. The turmeric adds both color and earthy warmth without overwhelming the fresh herb flavors. Baking rather than stovetop cooking ensures even heat distribution, eliminating the risk of a burnt bottom or undercooked center.

Frequently Asked Questions

Can I make this in a cast iron skillet?

Absolutely! If you prefer stovetop-to-oven cooking, use a well-seasoned cast iron frying pan. Cook the herbs as directed, pour in the egg mixture, and finish in the oven. Just ensure your pan is oven-safe to 180°C.

Is this recipe suitable for meal prep?

Yes! Kuku Sabzi is excellent for meal prep. Cut into individual portions and store in airtight containers. It reheats beautifully or can be enjoyed cold, making it perfect for packed lunches.

Can I freeze Kuku Sabzi?

While possible, I don’t recommend freezing as the texture can become slightly watery upon thawing. If you must freeze, wrap individual portions tightly in plastic wrap and foil. Thaw overnight in the refrigerator and reheat in the oven.

What if I don’t have baking powder?

The baking powder creates lift and fluffiness, but the recipe will still work without it you’ll just get a denser frittata similar to traditional Spanish tortilla.

Can I add cheese?

While not traditional, crumbled feta or goat cheese folded into the mixture before baking adds a tangy richness. Add about 100g for best results.

How do I prevent the bottom from burning?

Using parchment paper in your baking tin prevents sticking and burning. If you notice the top browning too quickly, tent with aluminum foil for the final 10 minutes of baking.

Nutritional Benefits

This herb-packed frittata delivers impressive nutrition. Fresh herbs provide antioxidants, vitamins A and K, and anti-inflammatory compounds. Eggs contribute complete protein and essential nutrients like vitamin D and choline. At approximately 180 calories per serving, it’s a satisfying yet light option that fits various dietary patterns.

Cultural Significance

In Persian culture, Kuku Sabzi represents renewal and abundance, with the green color symbolizing nature’s rebirth. Serving it during Nowruz celebrates the coming of spring and fresh beginnings. Even outside of holidays, Iranian families frequently enjoy this dish for its comforting familiarity and nourishing qualities.

Final Thoughts

Whether you’re exploring Persian cuisine for the first time or seeking a new twist on classic frittata recipes breakfast, this Kuku Sabzi delivers on every front. It’s visually stunning, incredibly flavorful, and surprisingly simple to prepare. The fresh herb combination creates an aromatic experience that transports you straight to a Persian kitchen.

Try this recipe for your next brunch gathering, weeknight dinner, or special occasion. Once you experience how beautifully fresh herbs transform simple eggs, you’ll find yourself making this veggie frittata on repeat.

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