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Fluffy Herb Frittata Kuku Sabzi Recipe Easy Perfect for Persian New Year

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A light and fluffy Persian herb frittata made with fresh herbs and eggs, perfect for celebrating Nowruz, the Persian New Year. This simple, soulful dish combines vibrant greens and subtle spices for a fresh spring-inspired meal.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup fresh parsley, chopped
  • 1 cup fresh cilantro, chopped
  • 1/2 cup fresh dill, chopped
  • 1/4 cup chives, chopped
  • 1/4 cup fresh tarragon, chopped (optional)
  • 2 green onions, finely sliced
  • 3 tablespoons olive oil (preferably extra virgin)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder (optional)
  • About 1 teaspoon kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon baking powder
  • Optional garnish: sprinkle of sumac or dollop of Greek yogurt

Instructions

  1. Rinse all fresh herbs and green onions thoroughly. Pat dry with a clean towel or use a salad spinner to remove excess moisture. Chop parsley, cilantro, dill, chives, tarragon, and green onions finely and evenly. Set aside.
  2. Crack 6 large eggs into a large mixing bowl. Add 1/4 teaspoon baking powder, 1/4 teaspoon turmeric, 1/4 teaspoon garlic powder, salt, and pepper. Whisk vigorously until the mixture is frothy and light yellow. Let the egg mixture rest for 5 minutes.
  3. Fold the chopped herbs and green onions gently into the beaten eggs. Mix evenly but do not over-stir.
  4. Place a 9-inch non-stick skillet or cast iron pan over medium heat and add 2 tablespoons of olive oil. Swirl to coat the surface evenly.
  5. Pour the egg and herb mixture into the hot pan, spreading it out evenly. Reduce heat to low-medium. Cover the pan with a lid and cook until the edges are set and the top is mostly firm but slightly jiggly, about 8-10 minutes. Peek occasionally to avoid burning the bottom.
  6. To finish, either flip the kuku in the pan carefully and cook the other side for 2-3 minutes, or slide it onto a baking sheet and finish under the broiler for 3-5 minutes until golden and puffed.
  7. Let the kuku rest for a few minutes after cooking to set fully. Slice into wedges and garnish with a sprinkle of sumac or fresh herbs. Serve with a dollop of Greek yogurt if desired.

Notes

Beat eggs well to incorporate air for fluffiness. Baking powder is essential for extra fluffiness. Chop herbs finely for even distribution. Cook on low heat covered to avoid burning and ensure even cooking. Use broiler to finish if flipping is difficult. Let rest before slicing for clean wedges. Optional garnishes include sumac or Greek yogurt. For vegan version, substitute eggs with chickpea flour batter and kala namak.

Nutrition

Keywords: kuku sabzi, Persian herb frittata, fluffy frittata, Nowruz recipe, herb frittata, Persian New Year dish, easy breakfast, gluten-free, healthy eggs recipe

Find it online: https://blairrecipes.com/fluffy-herb-frittata-kuku-sabzi-recipe-easy-perfect-for-persian-new-year/