Someone recently mentioned that I call many dishes my “favourite.” They were right, and for a moment I had a tiny existential wobble: was I being fickle? Did I truly love any food? Thirty seconds of reflection later I realized the truth—I’m relentlessly excited by new flavors and endlessly delighted by good food. I’m happy to be that person. Crisis over. Now let me introduce you to a dish that’s officially joining my long list of favorites: Persian Herb Frittata, also known as Kookoo Sabzi.
This is an egg-based dish, but it’s unlike a plain omelet. Kookoo Sabzi is a frittata-style preparation that overflows with fresh herbs—parsley, dill, cilantro, and green onions—so it tastes bright and green, more herb salad than ordinary egg dish. A friend described it perfectly: an omelet combined with a salad. The herb-forward frittata is traditionally cut into wedges and served hot, warm, or cold with a spoonful of plain yogurt on top. I usually choose Greek yogurt for its creaminess, but regular plain yogurt works just as well.
When you taste this frittata you’ll understand why it’s a traditional dish for Nowruz, the Persian New Year and the first day of spring in Iran. The herb intensity and the tender egg base combine into something fresh, aromatic, and addictive. I don’t claim my version is a definitive authentic Kookoo Sabzi, but it honors the spirit of the dish and tastes wonderful—so please make it.
Cook’s Notes
- This recipe uses a generous amount of fresh herbs. If you can, don’t skimp—the herbs are the defining element of Kookoo Sabzi and give the dish its vibrant flavor and texture.
- Wash herbs thoroughly. You don’t need to strip every tiny stem; tender stems are fine, but remove thick, woody stems that would be unpleasant in the cooked frittata.
- If you want a one-pan method, use an oven-safe frying pan. If your skillet isn’t oven-safe, transfer the egg-herb mixture to an 8×8-inch baking dish or an 8- or 9-inch round cake pan for baking.
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Persian Herb Frittata {Kookoo Sabzi}
Rebecca Lindamood
Ingredients
- 1 bundle green onions about 9 to 12 green onions, washed, trimmed of root ends, thinly sliced
- 1 large bunch parsley cleaned, woody or large stems removed, chopped
- 1/2 a bunch of fresh dill cleaned, woody or large stems removed, chopped
- 1/2 a bunch of cilantro cleaned, woody or large stems removed, chopped
- 4 tablespoons butter or ghee
- vegetable or canola oil
- 10 large eggs
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To Serve:
- Plain Greek or regular yogurt
Instructions
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Preheat the oven to 350°F (175°C).
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Melt the butter or ghee in a 10-inch heavy-bottomed frying pan or skillet over medium heat. Add the green onions, parsley, dill, and cilantro and cook for about 1 minute, until the herbs are fragrant and just beginning to wilt. Spread the herbs on a clean plate in a thin layer to cool slightly.
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Brush a thin layer of vegetable or canola oil across the bottom and up the sides of the frying pan. If your skillet is not oven-safe, generously oil an 8×8-inch square baking dish or an 8- or 9-inch round cake pan instead. Set aside.
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Crack the eggs into a bowl. Add the turmeric (sift if clumpy), kosher salt, and black pepper. Whisk until smooth and even in color. Stir in the cooled herb mixture, then pour the mixture into the prepared frying pan or baking dish. Bake for 18 to 25 minutes, until the center is set.
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Remove from the oven and run a flexible, heatproof spatula or knife around the edges. Invert onto a plate or cutting board, then invert again onto a serving platter so the top faces up. Cut into wedges and serve hot, warm, or at room temperature with dollops of plain Greek or regular yogurt.
Nutritional information is an estimate. For precise values, calculate nutrition using the actual ingredients you use and your preferred nutrition calculator.
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