30 Minute Kuku Sabzi: Herb-Packed Persian Frittata
on May 08, 2025
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Welcome to your next favorite recipe: shallot and scallion Kuku Sabzi, a Persian herb frittata that comes together in 30 minutes. Packed with fresh herbs, it’s the perfect dish to prep ahead and eat cold or to serve warm.
If you’re looking for more Persian recipes, try our Saffron Salmon with Shirazi Salad and Adasi (Persian Lentil Soup).
Why You’ll Love This Recipe
This Persian frittata is a popular recipe year-round, but also specifically during Nowruz, the Persian New Year. It’s extremely versatile in its form, you can mix and match with all types of ingredients and herbs.
- Vegetarian and dairy-free: This recipe is naturally vegetarian free, and a great dairy-free option for breakfast.
- No waste: We are not only using a large amount of herbs, but we are also using the cilantro stems. We also love to make kuku sabzi when herbs may be going bad, it is a great way to repurpose otherwise thrown-away ingredients.
- Done in 30 minutes: This recipe can be done from start to finish in 30 minutes!
- Versatile: You can mix and match with all types of herbs, and also serve this warm, cold, or at room temperature.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Base and Aromatics: Olive oil, shallot, scallion/green onions, and cilantro stems are softened before adding the remaining herbs.
Fresh Herbs: For this frittata, we are using cilantro, parsley, dill, and mint, all finely chopped and tossed into the base.
Spices and Binders: We are adding turmeric, which adds some earthiness and a nice golden hue. Baking powder will help bind the frittata and lighten up the texture. Everything is tossed together with eggs, salt, and pepper.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Dry your herbs before chopping to avoid excess moisture in the egg mixture.
- When adding in your eggs, cool the herb mixture slightly so the eggs don’t scramble or curdle.
- Use a non-stick skillet for easy flipping and to prevent any sticking.
- You can substitute fresh herbs for frozen herbs, and we would steer away from dried herbs in this recipe.
- Additions: Some optional additions to your kuku sabzi can be leeks, walnuts, barberries, bloomed saffron, or dried cranberries, which are all popular to pair with.
- Storing: Store in an airtight container, or covered tightly in aluminum foil, in the fridge for up to 4 days.
- Reheat: Warm gently in a skillet to reheat, or you can serve it cold.
How to Make Kuku Sabzi
Step 1: Warm half the olive oil. Sauté shallots, scallions, and cilantro stems for 2-3 minutes until softened.
Step 2: Stir in chopped cilantro, parsley, dill, and mint. Sauté for 1-2 minutes until slightly wilted. Transfer to a bowl.
Step 3: Season the cooled herb mixture with salt, pepper, turmeric, and baking powder. Stir in the eggs until everything is well combined.
Step 4: Heat remaining oil in the skillet over medium-high heat. Pour in the mixture, spread evenly, and cook for 1-2 minutes. Lower heat to medium-low, cover, and cook for 8-12 minutes. Flip onto a plate to rest before slicing.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some pairing ideas for this Kuku Sabzi? Here are a few ideas to choose from.
- Traditionally, Kuku Sabzi is paired with Sabzi Polo ba Mahi (herbed rice with rice) during Nowruz, the Persian New Year.
- Pair with our Saffron Salmon with Shirazi Salad!
- You can pair this with flatbreads, such as sangkak, lavash, or barbari, with a side of Mast-O-Khiar (yogurt with cucumber and mint), or Persian Shallot Yogurt Dip (Mast-O Musir).
Kuku Sabzi Recipe FAQs
We do not recommend using dried herbs for this recipe, but you can use frozen herbs; just ensure all the moisture is taken out when the frozen herbs are defrosted.
You can alternatively bake your kuku sabzi in an oven-safe skillet or dish at 350°F for 20-25 minutes until set, and just transfer it over that way.
Yes, kuku sabzi is gluten-free.
More Persian Recipes
If you do make this Kuku Sabzi recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
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30 Minute Kuku Sabzi: Herb-Packed Persian Frittata
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 1 large shallot, minced
- 5 scallions, minced
- 1/4 cup cilantro stems, minced, plus 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/4 cup mint, finely chopped
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon baking powder
- 3 large eggs
- serve with Mast-O Musir, bread and/or radish
Instructions
- In a medium non-stick skillet over medium-high heat, shimmer 2 tablespoons of olive oil. Add the minced shallot, scallions, and cilantro stems for 2 to 3 minutes, tossing occasionally. You don’t want any color on this, it just needs to soften.
- Turn the heat to low, and add in your chopped cilantro, parsley, dill, and mint. Toss to combine to wilt ever so slightly for about 1 to 2 minutes, tossing occasionally.
- Turn off the heat and transfer the herb mixture to a medium bowl, keeping your skillet on the stovetop. Season with salt, pepper, turmeric, and baking powder. Toss to combine, and let this mixture cool slightly, for about 3 to 5 minutes, so when you add your eggs, they don’t curdle or scramble.
- Add in your eggs and stir well to combine.
- Heat the remaining 2 tablespoons of olive oil in the same skillet over medium-high heat.
- Pour the egg mixture gently into the skillet, you should hear some sizzling once it hits the hot oil.
- Using a spatula, spread the egg mixture to gently shape it. Let this cook on medium-high heat for 1 to 2 minutes, just until the bottom is set.
- Lower the heat to medium-low, cover, and cook for 8 to 12 minutes, or until the eggs have fully set and the bottom has developed a crust. Rotate the pan halfway through to cook evenly over the flame. If you notice the bottom is getting too dark, then bring the heat to low to ensure everything will continue to cook evenly.
- Once set, place a plate over the pan and carefully flip the kuku sabzi onto it. You can opt to brown the other side for 1-2 minutes and flip back into the skillet, or keep as is (we are keeping as is here!)
- Let it rest on the plate for a minute, then cut into triangles. Serve warm, at room temperature, or cold alongside Mast-O-Musir and radishes.
Video
Notes
- When adding in your eggs, cool the herb mixture slightly so the eggs don’t scramble or curdle.
- Use a non-stick skillet for easy flipping and to prevent any sticking.
- You can substitute fresh herbs for frozen herbs, and we would steer away from dried herbs in this recipe.
- Storing: Store in an airtight container, or covered tightly in aluminum foil, in the fridge for up to 4 days.
- Reheat: Warm gently in a skillet to reheat, or you can serve it cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Husband approved! I think you’ll love this kuku sabzi, made a lil’ special with shallots and scallions! Enjoy!