SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/solo-persian-herb-frittata-kuku-sabzi
Printed September 2, 2026
Printed September 2, 2026
Solo Servings
Solo Persian Herb Frittata (Kuku Sabzi)
More herbs than eggs, this emerald-green Persian dish is unlike any frittata you've made before. Crispy on the outside, impossibly tender within.
Ingredients
- 2 large eggs
- 1 cup mixed fresh herbs (parsley, cilantro, dill), finely chopped
- 2 tablespoons chopped walnuts
- 2 tablespoons dried barberries or cranberries
- 1 green onion, finely sliced
- ¼ teaspoon turmeric
- ¼ teaspoon baking powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Plain yogurt for serving
Preparation
In Iran, kuku sabzi is served at celebrations, but there's no reason to wait for a crowd. This single-serving version captures all the herbaceous intensity of the original in a portion that's just right for one.
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, beat the eggs with turmeric, baking powder, salt, and pepper.
- Fold in the chopped herbs, walnuts, barberries, and green onion. The mixture should be about 60% herbs, 40% egg—yes, really.
- Heat olive oil in a small oven-safe skillet (6-7 inches) over medium heat until shimmering.
- Pour in the herb-egg mixture, spreading it evenly. Let it cook undisturbed for 3-4 minutes until the bottom sets and begins to brown.
- Transfer the skillet to the oven and bake for 10-12 minutes until the top is set and lightly golden.
- Let cool for 2 minutes, then slide onto a plate. Serve warm or at room temperature with a dollop of yogurt.
Herb philosophy: Traditional kuku sabzi uses whatever herbs are abundant. The ratio matters more than the specific herbs—you want that intense green flavor that makes this feel like eating a garden in the best possible way.
