Kookoo Sabzi (Persian Herb Frittata)

Name: Kookoo Sabzi (Persian Herb Frittata)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Persian
Ingredients: 1 cup fresh dill, finely chopped; 1 cup fresh cilantro, finely chopped; 1 cup fresh parsley, finely chopped; 3 cups fresh garlic chives or spring onion, finely chopped; 6 large eggs; 3 tablespoons Greek yogurt; 1/2 cup walnuts, chopped coarsely (optional, plus more for garnish); 1/3 cup barberries, soaked in water for 10-15 minutes (optional, plus more for garnish); 1 teaspoon dried fenugreek; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground turmeric powder; 1/2 teaspoon paprika; 1 tablespoon cornstarch or all purpose flour; 3 tablespoons avocado oil (for cooking)

11 Shares

Pin11

Yum

Kookoo Sabzi is a delicious and nutritious Persian frittata packed with fresh herbs, warm spices, and eggs. This classic Persian recipe is light and fluffy with a crisp, golden crust and a tender and soft interior. It is traditionally served for Nowruz (Persian New Year) but is enjoyed year-round as a delicious appetizer, side dish, or even a light main course.

Kookoo Sabzi is a delicious and nutritious Persian frittata packed with fresh herbs, warm spices, and eggs. Serve as a delicious appetizer or side dish. | aheadofthyme.com

While frittatas are often egg-forward, Kookoo Sabzi flips the script by using a generous amount of herbs - more than the eggs themselves. The result? A beautifully green, aromatic dish bursting with fresh flavors. Whether served warm or cold, as a side dish or a main course, this Persian favorite is a delicious way to enjoy nutrient-dense greens with minimal effort. Pair it with yogurt, fresh bread, or pickled vegetables for a delicious meal. It's stores and reheats well too, making it perfect for meal prep.

Why You'll Love this Kookoo Sabzi Recipe

Packed with fresh herbs. Unlike a typical frittata, Kookoo Sabzi is made with more herbs than eggs, giving it a bright, earthy flavor and vibrant green color. Each bite bursts with the freshness of parsley, cilantro, dill, and chives, making it both nutritious and delicious.
Easy to make. With a handful of ingredients including herbs and spices, and minimal prep, this Persian herb frittata comes together in under an hour. Simply chop the herbs (or throw it in a food processor to do all the work), whisk the eggs, mix everything together, and pan-fry to perfection.
Healthy and nutritious. Kookoo Sabzi is loaded with fresh herbs, making it one of the healthiest frittatas! The herbs provides essential vitamins and antioxidants, eggs add high-quality protein, walnuts contribute heart-healthy fats, and turmeric offers anti-inflammatory properties. Whether you're looking for a protein-packed breakfast, a vegetarian-friendly meal, or a nutrient-dense snack, this dish checks all the boxes without sacrificing flavor.
The best texture. Cooking Kookoo Sabzi in a pan with hot oil creates a beautifully crisp golden crust, while the inside remains soft and packed with flavor. It's a wonderful contrast of textures that makes every bite so satisfying.
Perfect for any occasion. Whether you're making a quick weeknight meal, meal prepping for the week, or celebrating Nowruz (Persian New Year), this dish is a winner. It can be served warm or cold, as a side dish or main course, making it incredibly versatile.

Ingredient Notes

To make this delicious Kookoo Sabzi, you will need the following ingredients (full measurements in recipe card below):

herbs - fresh herbs are the star of the dish! You'll need a mix of parsley, cilantro, dill, and chives (or spring onions). We also added in some dried fenugreek for added flavor, but you can leave it out if you cannot get your hands on it.
eggs - the binding ingredient that holds everything together while keeping it light and fluffy.
Greek yogurt - enhances the creaminess and adds a slight tang.
walnuts - these are optional but we like to add them for their subtle crunch and rich, nutty flavor.
barberries - these are also optional. They are tiny, tangy berries that provide bursts of tartness to complement the herbs.
seasoning - you will need turmeric and paprika (optional), along with classic salt and pepper.
cornstarch (or all-purpose flour) - helps with structure and binding.
avocado oil - used for cooking the kookoo sabzi in a skillet.

You will also need measuring cups and spoons, mixing bowls, and a non-stick skillet.

How to Make the Best Kookoo Sabzi

Combine herbs. In a large mixing bowl, combine all the herbs and mix until evenly distributed.

Combine remaining ingredients. In another large bowl, whisk together eggs, yogurt, walnuts and barberries (if using), fenugreek, salt, pepper, turmeric powder, paprika, and cornstarch until smooth.

Stir together. Add the egg mixture to the herbs. Stir until evenly combined.

Add batter. In a non-stick 10-inch skillet, add oil and heat over medium heat for 1-2 minutes until hot. Add the batter and spread evenly.

Cook. Cover the skillet and reduce the heat to low. Cook for 15-20 minutes until the top has set. You can run a rubber spatula along the outer edges of the frittata to make sure it's not sticking.
Flip. Take a large plate (larger than the size of the pan) and place it upside down over the pan. Carefully flip the pan over to flip the frittata onto the plate.

Cook on other side. In order to firm up the bottom half of the frittata, repeat the same process. Carefully slide the frittata back into the pan and cook for 10-15 minutes (covered) until the bottom is completely set.

Cool. Remove from heat and allow it to cool. About 5-10 minutes.
Serve. Garnish with crushed walnuts and dried barberries, if desired. Slice into wedges and serve warm or cold with Persian bread and yogurt.

How to Bake Kookoo Sabzi in the Oven

You can also bake Kookoo Sabzi instead. This is a great alternative if you prefer a hands-off method or want to use less oil.

To bake it, preheat your oven to 350°F (175°C) and lightly grease a baking dish or line it with parchment paper. Pour the herb and egg mixture into the dish, spreading it evenly. Bake for about 25-30 minutes, or until the edges are golden and the center is set. For a crispier top, you can switch to the broil setting for the last 2-3 minutes, keeping a close eye to prevent burning.

The baked version may not have the same crispy edges as the pan-fried one, but it still delivers a deliciously soft, flavorful interior. Let it cool slightly before slicing.

Recipe Variations

Add potato. For a heartier variation, grate one medium potato and mix it into the batter. The potato adds a slight crispiness when fried and makes the frittata more filling.
Add cheese. Fold in some feta, mozzarella, or Parmesan for a cheesy, saltier bite. The cheese complements the fresh herbs and adds a richer texture.
Add meat. Mix in ground beef or lamb for extra protein. Lightly brown the meat with onions and spices before folding it into the batter.
Make it gluten-free. Replace the flour or cornstarch with chickpea flour or simply omit it. The eggs and herbs will still bind together well, creating a naturally gluten-free version.
Bake it. Instead of frying, bake the frittata in a greased dish at 350°F (175°C) for about 25-30 minutes. See full instructions above.

How to Serve

This Kookoo Sabzi is delicious served on its own as an appetizer with bread and yogurt or served as a side dish paired with Persian and Middle Eastern main dishes. During Nowruz, it's often served with sabzi polo (herbed rice) and fish, making it a festive and symbolic dish.

Some of my favorite ways to serve it are:

Bread - Enjoy it with Persian flatbread (Lavash or Sangak Bread) for a classic experience.
Yogurt - Serve it with a side of Mast-o-Khiar (Persian cucumber yogurt dip), or simply with Plain Yogurt.
Rice - Pair it with Sabzi Polo (herb rice), Baghali Polo (dill rice), or plain Basmati rice.
Sandwich - Stuff it into Pita Bread or in a French Baguette with pickled vegetables and fresh greens for a quick lunch.
Grilled meats - Pair it with grilled meats like Persian Saffron Chicken Kebabs (Joojeh Kabob) or koobideh (ground beef kabobs).
Platter - Enjoy it as part of a mezze platter with feta cheese, olives, and fresh herbs.

Recipe Tips and Tricks

Use fresh herbs. The fresher the herbs, the more vibrant and flavorful the dish will be.
Don't overmix the batter. Stir just until combined to keep the frittata light and fluffy.
Flip carefully. If flipping the frittata is challenging, you can cut it into quarters and flip each section separately.
Let it rest. Allow it to cool slightly before slicing for cleaner cuts.

Storing and Freezing Instructions

How to Store

To store leftover Kookoo Sabzi, let it cool to room temperature before placing it in an airtight container. It will stay fresh in the refrigerator for up to 4 days.

How to Reheat

Reheat in a pan over medium heat for a few minutes or microwave in short intervals until warmed through. For a crispier texture, use an air fryer or oven at 300°F for about 5-7 minutes.

How to Freeze

Kookoo Sabzi freezes well. Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven or pan.

FAQ

What is Kookoo Sabzi?

Kookoo Sabzi is a Persian-style frittata that features a generous amount of fresh herbs bound together with eggs and lightly fried until golden brown. Unlike Western-style frittatas that rely heavily on eggs, Kookoo Sabzi is mostly herbs, giving it a deep green color and a fresh, earthy taste. It's often seasoned with turmeric, salt, and pepper and sometimes includes walnuts and barberries for extra texture and flavor.

Can I make Kookoo Sabzi ahead of time?

Absolutely! Kookoo Sabzi is a fantastic make-ahead dish since it tastes just as good at room temperature or cold as it does fresh from the pan. Once cooked, allow it to cool completely before storing. You can refrigerate it in an airtight container for up to 4 days. If you're planning to serve it later, simply reheat slices in a pan over medium heat for a few minutes on each side, or warm them in the oven at 300°F (150°C) until heated through. Alternatively, Kookoo Sabzi can be served straight from the fridge as part of a mezze-style spread.

Why is my Kookoo Sabzi falling apart?

If your Kookoo Sabzi is falling apart, it's usually due to the ratio of eggs to herbs. Since this dish is heavy on herbs and light on eggs, it's important to use just enough eggs to bind everything together without making it too dense. If your mixture feels too dry, whisk in an extra egg before cooking. Another factor is chopping the herbs too coarsely - finely chopped herbs mix more evenly and hold together better when cooked. Also, make sure your pan is properly preheated and well-oiled before adding the mixture. If the heat is too low, the frittata may absorb too much oil and become soggy, making it harder to flip. A well-heated pan ensures a golden crust that helps keep it intact. Lastly, let it set before flipping - rushing this step can cause it to break apart.

Can I use dried herbs instead of fresh?

While fresh herbs are best, you can use dried herbs if needed. Just reduce the amount since dried herbs are more concentrated in flavor.

More Persian Recipes

Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, Tiktok, and Facebook for more recipe updates.