Persian Herb Frittata (Kuku Sabzi)

  • Preparation 40 MIN
    Cooking 20 MIN
  • Servings 8
You’ll go cuckoo for this striking one-pan dish inspired by a traditional Persian frittata called kuku sabzi. It comes out of the oven glowing a deep shade of green, ready to take a central spot on the table or to shine as a side with fish and rice. We went light on the eggs—just enough to hold it all together—and heavy on the plants: a motherlode of parsley, cilantro, dill, spinach and lettuce, along with walnuts and dried cranberries (or barberries, for a more authentic accent).



  1. In a large skillet over medium-high heat, soften the leek and green onions in 2 tbsp (30 ml) of the oil. Add the herbs, spinach and lettuce and continue cooking for 2 minutes, stirring. Drain.
  2. In a bowl, whisk together the eggs, turmeric, salt and pepper. Add the herb mixture, walnuts and cranberries, if using.
  3. With the rack in the middle position, preheat the oven to broil.
  4. In an oven-safe non-stick skillet about 8 inches (20 cm) in diameter, over medium heat, add the remaining oil. Pour the egg mixture overtop, cover and cook for 5 minutes or until the sides begin to brown. Remove the lid and bake in the oven for 3 minutes.
  5. Unmould onto a serving plate. Delicious with our herbed rice with pan-fried trout recipe.


Barberries are small, sour dried berries that can be found in Middle Eastern groceries. They resemble dried unsweetened cranberries.

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