Kuku Sabzi
Iraqi Herb Frittata
A vibrant and flavorful Iraqi frittata packed with a variety of fresh herbs, eggs, and sometimes walnuts and barberries. It's a staple during Nowruz celebrations but enjoyed year-round.
🧂 Ingredients
- 2 cups Parsley(finely chopped)
- 1 cup Cilantro(finely chopped)
- 1 cup Dill(finely chopped)
- 1/2 cup Green onions(thinly sliced (white and green parts))
- 1 cup Spinach(finely chopped)
- 6 large Eggs
- 1/4 cup Walnuts(chopped (optional))
- 2 tbsp Barberries(rinsed (optional))
- 2 tbsp All-purpose flour
- 1 tsp Turmeric
- 1 tsp Salt
- 1/2 tsp Black pepper
- 3 tbsp Vegetable oil or Ghee(for frying)
👨🍳 Instructions
- 1
In a large bowl, combine all the chopped herbs, green onions, spinach, optional walnuts, and barberries.
- 2
In a separate bowl, whisk the eggs with flour, turmeric, salt, and pepper until well combined.
- 3
Pour the egg mixture over the herb mixture and stir gently until everything is evenly coated.
- 4
Heat the oil or ghee in a non-stick oven-safe skillet (about 9-10 inches in diameter) over medium heat.
- 5
Pour the herb and egg mixture into the hot skillet, spreading it evenly. Cook for about 10-12 minutes, until the edges start to set.
- 6
Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
- 7
Let it cool slightly before slicing and serving.
💡 Pro Tips
- ✓Ensure herbs are very finely chopped for a better texture.
- ✓Don't overmix the batter once the eggs are added.
- ✓If you don't have an oven-safe skillet, you can cook the frittata entirely on the stovetop over low heat, covered, until set, which may take longer.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of dried fenugreek for a different aroma.
- Incorporate crumbled feta cheese for a salty tang.
- Serve with yogurt or a fresh salad.