Kuku Sabzi (Fresh Herb Kuku)

5 months ago 13

Democracy Dies successful Darkness

clock1 hr courseAppetizer

4.0 (7)

Kuku is simply a accepted crockery for Nowruz, Iranian caller year. The greenish of the herbs represents rebirth, and eggs correspond fertility for the twelvemonth to come. It's besides a beauteous alteration from immoderate frittata-like crockery you've had before, with tons of spirit and texture. It tin beryllium done successful the oven arsenic well, but present we've included stovetop directions.

Tart, reddish barberries are sold caller successful Iran and are astir commonly utilized for foodstuff made by thoroughfare vendors. But you'll find lone dried ones successful the States. Look for dried berries that are a vivid red; darker berries mightiness beryllium old.

Ingredients

measuring cup

Servings: 4-6

For the garnish

1 tablespoonful canola oil
1/3 cupful dried barberries, picked implicit and thoroughly rinsed (see Where to bargain and Notes)
1 spoon grape molasses oregon sweetener (see headnote)
Plain, heavy yogurt, for serving (optional)

For the kuku

1/2 cupful canola oil, divided
1 ample yellowish onion, finely chopped (1 1/4 cups)
6 ample eggs
2 teaspoons Persian spice blend (see Notes)
1 spoon baking powder
1 spoon good salt
1 spoon freshly crushed achromatic pepper
1/2 spoon crushed turmeric
1 cupful finely chopped caller flat-leaf parsley
1 cupful finely chopped caller cilantro leaves
1 cupful finely chopped caller dill
1/2 cupful finely chopped romaine lettuce
1/2 cupful finely chopped scallions (white and light-green parts)
1/2 cupful coarsely chopped walnuts
1 tablespoonful dried fenugreek (may substitute 1 cupful caller fenugreek
1 tablespoonful all-purpose flour
2 mean cloves garlic, finely chopped

Nutritional Facts

Per serving (based connected 6)

Calories
377
Fat
33 g
Saturated Fat
4 g
Carbohydrates
13 g
Sodium
536 mg
Cholesterol
186 mg
Protein
10 g
Fiber
3 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, 25th Anniversary Edition," by Najmieh Batmanglij (Mage, 2011).

Tested by Najmieh Batmanglij and Bonnie S. Benwick.

Published March 1, 2011

Updated March 13, 2026