ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Kuku Sabzi by Zachary Neman

This delicious herb frittata is a staple on Nowruz, the Persian New Year. Beaten eggs and yogurt are folded into an herb and spinach mixture for a fluffy, light texture. Serve with yogurt, strawberry jelly, and bread, or keep it savory with feta, pickles, radishes, tomatoes, and yogurt.

Tasty Team
78% would make again
Kuku Sabzi by Zachary Neman


for 4 servings

  • 3 bunches fresh parsley
  • 1 bunch fresh cilantro
  • 1 cup fresh dill (10 g)
  • 9 scallions
  • 1 cup fresh spinach (40 g)
  • 1 tablespoon dried fenugreek leaves
  • 7 large eggs
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons plain full-fat yogurt, or sour cream
  • 5 tablespoons olive oil, plus more as needed

For Serving (Optional)

  • bread
  • plain full-fat yogurt
  • strawberry jelly
  • feta cheese
  • pickle
  • Radish
  • tomato

Nutrition Info

  • Calories 367
  • Fat 28g
  • Carbs 12g
  • Fiber 4g
  • Sugar 4g
  • Protein 17g

Estimated values based on one serving size.


  1. Trim the tough, woody ends from the parsley, cilantro, and dill. Thoroughly wash and let dry completely.
  2. Thinly slice the scallions. Finely chop the parsley, cilantro, dill, and spinach. Add the chopped herbs to a large bowl, along with the fenugreek.
  3. In a medium bowl, beat the eggs with the salt, pepper, and yogurt until smooth.
  4. Pour the beaten egg mixture into the herb mixture and fold to incorporate.
  5. Heat 5 tablespoons of olive oil in a 10-inch nonstick skillet over medium -ow heat. Once the oil begins to shimmer, pour in the egg and herb mixture. Smooth into an even layer with a rubber spatula, then cover and cook for 15 minutes.
  6. Remove the lid and spoon out any excess oil pooling around the sides of the pan. Run the rubber spatula around the edges of the pan to make sure the kuku isn’t sticking, then place a plate large enough to cover the entire pan on top. Flip the kuku onto the plate so the cooked side is face-up. Add more olive oil to the pan, then slide the kuku back in. Increase the heat to medium, cover, and cook until the bottom of the kuku is golden brown, about 10 minutes. Remove from the pan.
  7. Serve the kuku with yogurt, strawberry jelly, and bread, or with feta cheese, pickles, radishes, tomatoes, and yogurt.
  8. Enjoy!
  9. All your favorite recipes, stored in one place. Download the Tasty app and never lose a recipe again.
Kuku Sabzi by Zachary Neman