How to make Kuku Sabzi

Why cooks start here

Kuku Sabzi is cooked the way herb frittata cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Kuku Sabzi finds its roots in Persian home kitchens, where it thrives as a staple during Nowruz, the Persian New Year. This dish is a vibrant representation of renewal and spring, echoing the lushness of the season with its abundant use of fresh herbs. Though it graces the table during festive occasions, its simplicity and versatility make it a beloved dish year-round. The taste of Kuku Sabzi is a verdant blend of fresh herbs, punctuated by the tartness of barberries and the earthiness of walnuts. The turmeric adds a warm, golden hue, while a generous pinch of sea salt enhances the flavors. The texture is rich and satisfying, striking a perfect balance between the softness of eggs and the crunch of walnuts.