Persian Frittata

From Julie Van Rosendaal

2018 July Aug

I came across this kuku sabzi (Persian Frittata) on Bon Appétit (they have a great video of it) and was drawn in by its deep, lush greenness. There are just enough eggs to bind loads of fresh dill, cilantro and parsley together, and the whole thing is served in wedges. I made a smaller version, with a few different flavouring options.


  • olive or canola oil, for cooking
  • 1 medium onion or 4-5 green onions, finely chopped
  • 3 large eggs
  • 1/2 t. each, baking powder, coarse salt and freshly ground black pepper
  • 1/4 t. cumin and/or cardamom (optional)
  • 1/4 t. ground turmeric (optional)
  • 1 c. packed, finely chopped cilantro (discard any tough stems)
  • 1 c. packed, finely chopped dill (discard any tough stems)
  • 1 c. packed, finely chopped parsley (discard any tough stems)


Heat a drizzle of oil in a heavy 8-inch skillet set over medium-high heat. Cook the onion for about 5 minutes, until soft but not browned. In a medium bowl, whisk the eggs with the baking powder, salt, pepper, cumin, cardamom and turmeric. Stir in the onion mixture and all the fresh herbs.

Heat another drizzle of oil in the same skillet over medium heat. Pour in the egg and herb mixture, smooth the top, cover and cook for 8-10 minutes, or until the bottom is just set. Uncover and slide under the broiler, watching carefully for about a minute, until the top is set. Slide out or invert onto a plate to serve.

Serves 8.