Kuku sabzi (Persian herb frittata)

Loaded with leeks, parsley, cilantro and dill, this stunning green Persian dish has a tender, eggy interior and crispy edges.

About this recipe

In Persian cuisine, a “kuku” has similarities to a frittata or omelette, and “sabzi” distinguishes this green, herb-packed variation. We were first inspired to make kuku sabzi with Just Egg when we read Samin Nosrat’s 10 Essential Persian Recipes. Plus, we’d been asked whether Just Egg could be used to make a vegan kuku sabzi (the answer: of course!) If you’re lucky enough to have a family recipe for kuku sabzi, make it plant-based by using 3 tablespoons of pourable Just Egg per chicken egg called for in the recipe. There are differences between this recipe and a traditional kuku sabzi: For the sake of convenience, we do not call for the deliciously-tart barberries that would typically be included and this version is adapted to be baked in an oven. You could also cook this in an instant pot or air fryer.

Don’t be intimidated by the massive amount of herbs called for – you'll find this to be a very easy recipe to make. Kuku sabzi is a great example of the abundance of herbs used in Persian cuisine. If you’re interested in more Persian recipes, there are many wonderful cookbooks out there you should peruse, such as The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan.

Now head to the kitchen and serve up this herby goodness at your next Sunday brunch with the family. Try pairing this tasty, complex kuku with warm flatbread, fresh or pickled cucumbers, toasted walnuts and coconut yogurt.

Serves 6

2 medium leeks
1 bunch Italian parsley
1 bunch cilantro
1 bunch dill
12 oz pourable Just Egg
3 tablespoons olive oil, divided
¼ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Key equipment

8” to 9” nonstick skillet or baking pan

01 / 05

Sauté the leeks

Preheat your oven to 375°F. Trim the roots and the tough, darker green ends off the leeks – keeping only the pale green-white portion. Cut in half lengthwise and rinse out any dirt from between the layers. Slice the halves into ¼-inch thick crescents. Add 1 tablespoon of oil to a skillet on a medium heat and cook the leeks until soft and translucent, about ten minutes. Remove from the heat and let cool.

02 / 05

Chop the herbs

Rinse and dry the bunches of herbs. Finely chop the leafy tops and discard the tough stems.

03 / 05

Whisk the egg mixture

Add the cooked leek, chopped herbs, Just Egg, turmeric, salt and a pinch of pepper to a large bowl. Whisk to combine.

04 / 05

Bake the frittata

Grease a well-seasoned 8” to 9” cast iron or oven safe pan with 2 tablespoons of oil, then pour in the egg mixture. Position it in the upper-middle portion of the oven and bake for 20 to 30 minutes or until the center is set.

05 / 05

Serve

Let the kuku sabzi sit for at least 10 minutes before slicing and serving. Run a paring knife around the edge of the kuku to help loosen it from the pan. Garnish with red pepper flakes, if desired. This dish is delicious both warm and at room temperature. It will keep for 3 to 4 days in the fridge if covered tightly.

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