Kuku Sabzi (Persian Herb Frittata)
A fragrant, herb‑laden frittata that comes together in under half an hour, perfect for a swift Iranian lunch or light dinner.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the olive oil in a non‑stick skillet over medium heat until shimmering.
-
Step 2 of 5
Add the chopped herbs and sauté for 2‑3 minutes, until wilted and aromatic.
-
Step 3 of 5
Stir in turmeric, salt and pepper, then pour in the beaten eggs, spreading the mixture evenly.
-
Step 4 of 5
Cook gently for 4‑5 minutes, then dollop the yoghurt over the top and cover the pan; let steam for another 5‑6 minutes until the centre is set.
-
Step 5 of 5
Slide the kuku onto a plate, cut into wedges and serve warm or at room temperature.
Notes from the kitchen
If fresh dill is unavailable, substitute with a tablespoon of dried dill or omit; the dish remains flavorful. Leftovers keep well refrigerated for 2 days.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
