Persian Mixed Herb Frittata (Kuku Sabzi)

Persian Mixed Herb Frittata (Kuku Sabzi) is a traditional Middle Eastern egg dish that is literally loaded with fresh herbs!

A bright fresh and healthy frittata that can be served warm or at room temperature.
A fresh and healthy Persian Mixed Herb Frittata

At this point all that’s going to get done has been done. There’s no use fretting about what could have been done better, or differently, or what didn’t get done at all. I’m beginning to realize that that’s the sneaky, dark side of Christmas, all that self doubt and insecurity. I’m going to try to shrug that off this year.

I’m looking ahead with Kuku Sabzi, a Middle Eastern version of a frittata. This dish is traditionally served during the Persian New Year, which is in the spring. It’s heavily herbed, and lightly spiced. It usually contains walnuts and barberries, which I left out— I didn’t want anything to detract from the wonderful mass of green herbs.

This frittata makes all other fritattas look frumpy. It’s sleek, fresh, fragrant and green. It’s also versatile; it can be a simple dinner for you after a day of last minute shopping, an appetizer, or part of a holiday brunch menu.

Herbs are notoriously difficult to measure accurately. The important thing here is that you will have more greenery than egg. I’m going to guess that, after chopping, you will want at least 2 cups of the herbs. Don’t skimp, they are what make this frittata special.

Serve this warm or at room temperature. My recipe is adapted from The Kitchn

3.67 from 6 votes

Persian Mixed Herb Frittata (Kuku Sabzi)

Author Sue Moran


  • 6 eggs
  • 1/2 tsp salt
  • fresh cracked pepper
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 1/4 tsp cumin
  • 1 Tbsp flour
  • handful of parsley chopped
  • handful of cilantro chopped
  • handful of dill chopped
  • handful of mint chopped
  • handful of chives chopped or snipped
  • 6 or 7 scallions sliced
  • 1 leek thinly sliced
  • 2 Tbsp butter or olive oil


  • set oven to 400F
  • Beat the eggs with the flour and spices. Mix in the herbs, scallions and leeks.
  • Heat the butter or oil in a cast iron pan. Pour in the egg mixture and spread out evenly.
  • Cook for a few minutes on medium heat until the edges start to set.
  • Put the pan in the oven for about 5 minutes until cooked through.
  • Serve hot or at room temperature.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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    Please rate this recipe!

  • Reply
    January 15, 2022 at 6:15 pm

    5 stars
    Thank you for this recipe!? We have very cold and long winters here. I make this when I’m craving fresh garden produce when there is snow on the ground. The smell and taste of the fresh herbs is amazing! The recipe is very forgiving. Sometimes I add more eggs or more of one herb than the other. It always satisfies. Have made this for several years now! ?

  • Reply
    November 17, 2014 at 4:08 pm

    This isn’t authentic at all. Shouldn’t be called Persian. It’s just another herb frittata.

    • Reply
      November 17, 2014 at 5:24 pm

      I’m surprised you say that Oshin, I’ve seen many Iranian recipes that are very similar. What would you do differently?

  • Reply
    shannon weber
    December 27, 2012 at 10:02 pm

    this is the sexiest frittata i have seriously ever seen. i love all the herbs in there! Gorgeous. and i bet it is amazing.

  • Reply
    The Café Sucré Farine
    December 26, 2012 at 4:43 pm

    Sue, hope your Christmas was filled with laughter and love, and you’re so right – it’s so easy to expect way too much of ourselves, especially at this time of year. Love your attitude and your lovely, flavorful frittata, it looks amazing, just the kind of thing I’m craving right now!

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