Kookoo Kuku Ye Sabzi

Kookoo Kuku Ye Sabzi is a vibrant Persian herb frittata that bursts with fresh, aromatic flavors and a gorgeous green hue. Packed with a medley of parsley, cilantro, dill, chives, and spinach, this recipe celebrates the bounty of fresh herbs, elevated with the warm, earthy notes of turmeric. Whisked eggs bind the ingredients together, while optional additions like walnuts and tart barberries add delightful texture and tang. Perfectly golden and crispy on the outside yet tender inside, this dish can be served warm or at room temperature, making it a versatile choice for brunch, light dinners, or even a elegant appetizer. Ready in under an hour, Kookoo Kuku Ye Sabzi is a wholesome, gluten-free, and vegetarian recipe that brings a touch of Persian cuisine to your table.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup (chopped) Fresh parsley
• 1 cup (chopped) Fresh cilantro
• 1 cup (chopped) Fresh dill
• 1 cup (chopped) Fresh chives or green onions
• 1 cup (chopped) Fresh spinach
• 6 large Eggs
• 1 teaspoon Ground turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup (chopped) Walnuts (optional)
• 0.25 cup Dried barberries (optional)
• 3 tablespoons Olive oil

Directions

Step 1

Wash all the herbs (parsley, cilantro, dill, chives, and spinach) thoroughly to remove any dirt and grit, then pat them dry with a kitchen towel.

Step 2

Finely chop the herbs and place them in a large mixing bowl.

Step 3

In a separate bowl, crack the eggs and whisk them until the yolks and whites are fully combined.

Step 4

Add the whisked eggs to the herbs. Stir in the turmeric, salt, and black pepper. Mix well until the herbs and eggs are evenly blended.

Step 5

If using, gently fold in the chopped walnuts and dried barberries.

Step 6

Heat 2 tablespoons of olive oil in a medium-sized, non-stick skillet over medium heat.

Step 7

Pour the herb and egg mixture into the skillet. Use a spatula to spread it out evenly.

Step 8

Reduce the heat to low and cover the skillet with a lid. Cook for about 15 minutes, allowing the bottom to fully set and turn golden.

Step 9

Once the mixture is set and golden on the bottom, carefully invert the kookoo onto a large plate. Add the remaining 1 tablespoon of olive oil to the skillet, then slide the kookoo back into the pan, uncooked side down. Cook for an additional 10–15 minutes on low heat.

Step 10

Remove the kookoo from the pan and let it cool slightly before slicing it into wedges or squares. Serve warm or at room temperature, as a main dish or a side.

Nutrition Facts

Serving size	(848.9g)

Amount per serving	% Daily Value*
Calories	1434.6

Total Fat 110.4g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1116mg	0%
Sodium 2906.6mg	0%
Total Carbohydrate 55.1g	0%
Dietary Fiber 19.6g	0%
Total Sugars 25.2g
Protein 57.0g	0%

Vitamin D 246IU	0%
Calcium 657.3mg	0%
Iron 21.3mg	0%
Potassium 2561.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.9%

Protein: 15.8%

Carbs: 15.3%