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Flavorful Persian Herb Frittata Kuku Sabzi Recipe with Walnuts and Barberries

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A vibrant, herb-packed Persian frittata known as kuku sabzi, featuring a fresh mix of parsley, cilantro, dill, and chives, complemented by the crunch of toasted walnuts and the tangy burst of barberries. Perfect for a quick, satisfying meal with bright, fresh flavors.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 cup parsley, finely chopped
  • 1 cup cilantro, finely chopped
  • ½ cup dill, finely chopped
  • ½ cup chives, finely chopped
  • ½ cup walnuts, toasted and roughly chopped
  • ¼ cup barberries (Zereshk), soaked in warm water for 10 minutes then drained
  • 3 medium green onions, thinly sliced
  • 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
  • ½ teaspoon turmeric powder
  • Salt, to taste
  • Black pepper, to taste
  • 3–4 tablespoons olive oil or vegetable oil for frying

Instructions

  1. Thoroughly wash all fresh herbs and green onions. Finely chop parsley, cilantro, dill, and chives, then slice the green onions thinly. Place the chopped herbs and onions in a large mixing bowl.
  2. Soak the barberries in warm water for about 10 minutes, then drain well using a fine mesh strainer. Set aside.
  3. In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and roughly chop once cooled.
  4. Crack the eggs into the bowl with herbs. Add the flour, turmeric, salt, and pepper. Whisk everything together until well combined and slightly frothy.
  5. Gently fold in the toasted walnuts and soaked barberries into the egg-herb mixture, being careful not to crush the barberries.
  6. Add 2 tablespoons of olive oil to a skillet and heat over medium heat until shimmering but not smoking.
  7. Pour the egg mixture into the skillet, spreading it evenly. Reduce heat to low and cover the pan with a lid. Cook for about 12-15 minutes or until edges are set and the top is mostly firm but still slightly jiggly.
  8. Slide the kuku sabzi onto a large plate, then invert the skillet over the plate and flip it so the uncooked side is down. Add a bit more oil if needed, then cook uncovered for another 8-10 minutes until fully set and lightly golden on both sides.
  9. Let the kuku sabzi cool for a few minutes before slicing. Serve warm or at room temperature.

Notes

Chop herbs finely for even texture and flavor. Toast walnuts gently to avoid burning. Soak barberries to soften and balance tartness. Cook on low heat to avoid rubbery texture. Use a large plate to flip the kuku sabzi carefully or finish cooking in the oven at 350°F for 10 minutes if flipping is difficult. Avoid overmixing eggs to keep the frittata light and fluffy.

Nutrition

Keywords: kuku sabzi, Persian frittata, herb frittata, walnuts, barberries, Persian herbs, kuku sabzi recipe, Persian cuisine, herb-packed eggs, healthy frittata

Find it online: https://twinkletaste.com/flavorful-persian-herb-frittata-kuku-sabzi-recipe-with-walnuts-and-barberries/