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Meatless Monday: Persian Herb Frittata (Kuku Sabzi)

Happy Monday!

According to Meatless Monday, “Hundreds of studies suggest that diets high in fruits and vegetables may reduce cancer risk.” On that note, here’s a Persian recipe full of healthy vegetables and fruit.

Recipe and Photo by theKitchn.

Persian Herb Frittata (Kuku Sabzi)



  • 6 large eggs, beaten
  • 1 clove garlic, crushed
  • 1 tablespoon flour
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 cup chopped chives or green onions
  • 1 cup chopped cilantro
  • 1 cup chopped dill
  • 1 cup chopped parsley
  • 2 tablespoons chopped walnuts (optional)
  • 2 tablespoons dried barberries, currants, or cranberries (optional)
  • 2 tablespoons clarified butter/ghee, butter, or vegetable oil
  • Plain yogurt, to serve (optional)


  1. Preheat oven to 400°F.
  2. Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper.
  3. Whisk in the herbs, walnuts (if using), and dried fruit (if using).
  4. Heat the butter or oil in a 10-12″ skillet over moderate heat.
  5. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly.
  6. Cook until the eggs start to set around the edges of the skillet, about 2 minutes.
  7. Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.
  8. Serve hot or cold, cut into wedges. Especially delicious with a dollop of yogurt.

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One thought on “Meatless Monday: Persian Herb Frittata (Kuku Sabzi)

  1. Pingback: Meatless Monday Moo Shu | Angies Grapevine

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