This frittata is not your average frittata. Kuku sabzi is a traditional Persian dish usually made in the spring for Persian new year. What makes this frittata so great is that the filling outweighs the egg content, so you end up with a dark, flavorful, and slightly crispy crust on both sides. It’s also a protein packed keto recipe with tons of healthy herbs and spices that have several beneficial health benefits.
Another great thing about this recipe is that you can really use just about any leafy green or herbs you like. Traditional kuku sabzi uses some variation of dill weed, fenugreek, spinach, scallions, chives, and parsley. But I’ve made kuku sabzi with leeks, or even Romain lettuce and it still turned out fabulous! For this recipe, I used spinach, onion, garlic, parsley, cilantro, and chives. I also threw in some raisins to make things exciting!
The hardest part about making kuku sabzi is preparing all your herbs. Herb prep can be a real pain in the arse if you have a lot (which for this recipe, you do). To help speed things up a bit, I usually use my handy food processor to do the chopping for me!
You still have to go through and de-stem your herbs before tossing into the food processor, which usually takes a good 15-20 minutes for me. Once you’ve done that, put your stemless herbs, along with some roughly diced onion, chives, and garlic into the food processor. Pulse the food processor about 10-15 times until your herb mixture looks evenly chopped. You don’t want to overdue it or the mixture will get too wet and heavy. Your herbs should look something like this:
In a separate large bowl, whisk eggs, yogurt, baking soda, and seasoning together. Fold your herb mixture into the egg mix and mix until combined. This is where you can add in any additional ingredients like raisins, barberries, or walnuts. Heat oil of your choosing (I used a mix of vegetable, olive, and grape seed oil) in a small shallow pan. Once the oil is hot enough, slowly pour your eggy herbs into the pan and smooth the mixture out with a spoon until flat. The oil should sizzle as you pour the mixture in and you should see bubbling around the edges of the frittata.
Keep the heat on low-medium and continue to cook until the center is mostly set, usually about 10-15 minutes. Now it’s time to flip, which can be a little tricky. Find a plate that’s large enough to cover the top of the pan. Place the plate upside down on the pan and place your hand tightly on top to secure the plate. With one quick motion, carefully flip the pan and plate together so the whole frittata flops onto the plate, cooked side up. Now, slowly slide your flipped frittata off the plate and back into the hot pan to cook the other side.
Yesss! I usually do a little victory dance after a successful flip. I’ve had a few flopped flips before, so it’s definitely an accomplishment getting it right! Continue to cook for another 5-10 minutes until the other side is nice and browned. You can serve kuku sabzi hot or cold. I personally love mine cold with some yogurt and pita bread, mmm!
Hope you enjoyed this recipe! Until next time.
Kuku Sabzi Recipe
- 1 bunch fresh Italian parsley
- 1 bunch fresh spinach
- 1/2 bunch fresh cilantro
- 1/2 bunch green onion or chive
- 1/2 medium onion
- 1 clove garlic
- 4 large eggs
- 1tbs plain Greek yogurt
- 1-2 oz raisins
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 3-4 tbs oil of your choosing
- Remove stems from parsley, spinach and cilantro
- Place all herbs and greens into a colander and rinse well. Let herbs drain and pat dry as best you can.
- Cut onion and chives into large chunks.
- Put de-stemmed herbs, spinach, chives, onion, and garlic into food processor and pulse 10-15 times until all contents have an even medium chop throughout.
- In a separate bowl, add 4 eggs, yogurt, baking soda, salt, pepper, turmeric, and paprika. Whisk until combined and aerated.
- Add herb mixture and raisins to the egg mixture bowl and fold together until evenly distributed.
- Heat 2-3 tbs oil of your choosing to a small shallow pan.
- Once oil is hot, slowly pour egg and herb mixture into the pan and evenly smooth out with the back of a spoon until the surface of the mixture is flat.
- Let egg mixture cook over low-medium heat for 10-15 minutes or until the center is mostly set and the bottom is nice and brown.
- Place a large plate upside down over the pan and secure tightly with your hand. With your other hand, grab the handle of the pan and with one quick motion, flip the pan and plate together so the kuku flips onto the plate, cooked side up.
- Carefully slide the kuku from the plate back into the hot pan to continue cooking the other side, another 5-10 minutes.
- Cut kuku into slices like a pie and serve hot or cold. Great with some pita bread and yogurt!
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