Kūkū-ye Sabzī [Herb Frittata]

Classic Herb Frittata

Origin: Pan-Iranian Classic

This is by far the most famous and beloved type of kūkū in Iran, distinguished by a vibrant green color that comes from a large quantity of fresh herbs. Its ingredients are symbolic; the green herbs represent rebirth and the eggs represent fertility, making Kūkū-ye Sabzī an essential part of the Nowrūz (Persian New Year) celebration, heralding the arrival of spring.

While its roots are ancient, royal chefs in the urban courts of Qajar-era Tehran refined and codified the dish we know today. It remains a revered fixture on the holiday table, but it’s also a highly versatile everyday favorite, served hot as a main course or packed cold for travel. My own introduction to it was on a picnic, where it served as the heart of a delicious sandwich. We made them on the spot, stuffing warm flatbread with thick wedges of the kūkū, adding slices of tomato and pickles, and finishing it all with ketchup—a surprisingly popular condiment in Iran.

Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients

Fresh Produce

• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1 cup fresh dill, chopped
• 1 cup chives or green onions, chopped

Dairy & Eggs

• 5 large eggs

Pantry

• ⅓ cup walnuts
• 1-2 tbsp dried barberries (zereshk) (optional)
• 1 tsp baking powder
• ½ tsp turmeric
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 tbsp light olive or vegetable oil

Preparation

• If using barberries, pick out any stems, then rinse and drain them.
• Wash all the herbs thoroughly and dry them completely in a salad spinner.
• Remove any tough stems and finely chop the herbs and chives/green onions.
• Chop the walnuts into small pieces.

Instructions

1. Toast the walnuts. Heat a small, dry pan over medium heat. Lightly toast the chopped walnuts for a few minutes until fragrant, then remove from the heat and set aside to cool.
2. Mix the batter. In a large bowl, crack the eggs. Add the baking powder, turmeric, salt, and pepper, and whisk well. Add the finely chopped herbs, toasted walnuts, and barberries to the egg mixture and stir until everything is well combined.
3. Cook the kūkū. Warm the oil in a medium non-stick skillet with a lid over medium heat. Pour the egg and herb mixture into the pan and spread it evenly. Cover the skillet, reduce the heat to medium-low, and cook for 20 minutes, or until the bottom is set and golden.
4. Flip and finish. Lightly brush the top surface of the kūkū with a little oil. Using a spatula, cut the kūkū into four equal wedges in the pan. Carefully flip each piece over. Cover the skillet again and cook for another 20 minutes, until the second side is also golden and the kūkū is cooked through.
5. Serve. Cut each wedge in half to make 8 pieces and arrange them on a serving platter. Serve warm or at room temperature, either on its own or stuffed into a flatbread sandwich with fresh tomatoes and pickles.

Tips

• For a hands-off alternative, you can bake this kūkū in a greased oven-safe dish at 350°F (175°C) for 30-35 minutes, or until set.