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.

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)

Description

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.

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)

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Instructions

In a large mixing bowl, combine all the herbs and mix until evenly distributed.
In another large bowl, whisk together eggs, yogurt, walnuts and barberries (if using), fenugreek, salt, pepper, turmeric powder, paprika, and cornstarch until smooth.
Add the egg mixture to the herbs. Stir until evenly combined.
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.
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.
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.
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.
Remove from heat and allow it to cool. About 5-10 minutes.
Garnish with crushed walnuts and dried barberries, if desired. Slice into wedges and serve warm or cold with Persian bread and yogurt.

Notes

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.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Stovetop
Cuisine: Persian