Persian Fritata

Kuku or Kookoo is a traditional egg based Persian dish that is healthy and delicious packed with a variety of herbs. The dish compares to a frittata, not an omelette as the ratio to filling is more than eggs itself. You can play around with the herbs you like, the taste is light and airy and once you make it, you will do it again! 

Ingredients for Kuku Sabzi

  • 2 bunches fresh parsley, finely chopped
  • 1bunch dill, finely chopped
  • ½bunch mint, finely chopped
  • 1spring onion, chopped
  • Small handful (about 2 oz) fresh spinach, finely chopped
  • 2garlic clove finely chopped
  • 3-4eggs, beaten
  • ½ tsp turmeric
  • Zest of 1 lime
  • 1 tbsp flour (generous tbsp)
  • Pinch of baking powder
  • Pinch of salt &Ground black pepper
  • 4tablespoonsolive oil

Yogurt sauce

  • ½ cup yogurt
  • 2 garlic cloves grated


  • Crushed walnuts
  • pomegranate
  • Barberries (or dried cranberries)
  • Serve with flat bread (optional)




In a bowl, mix in all the ingredients and beat well. Add in the salt and pepper. In about a 20cm nonstick pan (about 8 inches) add the olive oil over medium heat. Pour in the mixture and cook on medium-low heat for about 10 minutes.

With the help of a knife, gently cut the kuku into 4 wedges. Then gently turn each slices over to brown on the other side. If necessary, add a little butter or oil in the pan.

Meanwhile, mix the yogurt and grated garlic together and serve it on the side. Top the kuku sabzi with crushed walnuts, pomegranate and barberries on top.

With Easter on its way, kuku sabzi is an intriguing traditional dish to bring people together. Its vibrant green color will spruce up a brunch table bringing a set of culture together.  With symbolizing rebirth and fresh starts in a way, it is fragrantly delicious and appropriate as spring sets into bloom.

A fashion & interior lover who enjoys cooking and traveling. I have a nordic way of thinking, where I believe in the beauty of simplicity.

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