Persian Vegetable Casserole Kukune Sabzi

Bursting with vibrant flavors and aromatic herbs, Persian Vegetable Casserole, or Kuku Sabzi, is a delightful fusion of tradition and nutrition. This quick and easy vegetarian recipe combines a medley of fresh parsley, cilantro, dill, scallions, and spinach, creating a herbaceous base that’s rich in both flavor and nutrients. Enhanced with fragrant spices like turmeric and cumin, and optionally studded with walnuts and barberries for a satisfying crunch and tangy sweetness, this Persian frittata-style dish is baked to golden perfection. Perfect as a main course or appetizer, it pairs beautifully with flatbread and creamy yogurt for a nourishing and versatile meal. Ready in under an hour, it’s a stunning addition to your table that’s as healthy as it is delicious!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup (finely chopped) Fresh parsley
• 1 cup (finely chopped) Fresh cilantro
• 0.5 cup (finely chopped) Fresh dill
• 0.5 cup (thinly sliced) Scallions
• 0.5 cup (lightly packed, chopped) Spinach
• 6 large Eggs
• 2 (minced) Garlic cloves
• 1 teaspoon Ground turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Ground cumin
• 0.5 cup (chopped, optional) Walnuts
• 0.25 cup (optional) Barberries (or dried cranberries as a substitute)
• 3 tablespoons Olive oil or vegetable oil
• 0.25 teaspoon Baking powder

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease an 8-inch round or square baking dish with 1 tablespoon of olive oil.

Step 2

In a large mixing bowl, combine the parsley, cilantro, dill, scallions, and spinach. Mix well to ensure an even distribution of the herbs.

Step 3

In a separate bowl, beat the eggs. Add the minced garlic, turmeric, salt, black pepper, and cumin to the eggs. Beat until combined.

Step 4

Add the egg mixture to the bowl of herbs and gently fold everything together. Stir in the chopped walnuts, barberries (if using), and baking powder.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Pour the herb and egg mixture into the skillet and cook for 2–3 minutes, or until the edges begin to set.

Step 6

Transfer the skillet mixture to the greased baking dish. Smooth the top with a spatula for an even layer.

Step 7

Bake in the preheated oven for 25–30 minutes, or until the kuku is fully set and golden around the edges. You can test by inserting a toothpick into the center; it should come out clean.

Step 8

Allow the kuku to cool slightly before slicing into squares or wedges. Serve warm or at room temperature with flatbread and yogurt on the side.

Nutrition Facts

Serving size	(610.2g)

Amount per serving	% Daily Value*
Calories	1355.6

Total Fat 109.9g	0%
Saturated Fat 18.9g	0%
Polyunsaturated Fat 28.3g
Cholesterol 1116mg	0%
Sodium 2986.6mg	0%
Total Carbohydrate 46.8g	0%
Dietary Fiber 12.5g	0%
Total Sugars 19.6g
Protein 53.1g	0%

Vitamin D 246IU	0%
Calcium 460.1mg	0%
Iron 16.6mg	0%
Potassium 1869.5mg	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: 71.2%

Protein: 15.3%

Carbs: 13.5%