By Mark BeahmView →
HERB LOVER
The One-Pot Persian Recipe I Make for Breakfast, Lunch, and Dinner
★★★★★
5.0 (280)|(2 Reviews)Emerald-green Persian frittata packed with cilantro, parsley, dill, scallions, barberries, and walnuts.
O
By Omid Roustaei (Recipe Developer)•Published April 21, 2026
⏱ 40 mins
Simply Recipes / Omid Roustaei🔥 220 kcal
WHY MAKE THIS
- Packed with massive amounts of fresh antioxidant-rich herbs.
- Delicious hot, warm, or at room temperature tucked into lavash.
HERB LOVER
The One-Pot Persian Recipe I Make for Breakfast, Lunch, and Dinner
Unlike western frittatas where eggs dominate, Kuku Sabzi is a vibrant mountain of fresh herbs bound together by just enough egg. Studded with crunchy walnuts and tart barberries (zereshk). Difficulty: Easy.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings6 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 6 large eggs
- 2 cups fresh parsley & 2 cups cilantro, finely chopped
- 1 cup fresh dill & 1 cup scallions, finely chopped
- 1/3 cup chopped walnuts & 2 tbsp dried barberries or dried cranberries
- 1 tsp ground turmeric & 3 tbsp olive oil
Directions
1
Whisk eggs with herbs
Whisk eggs with turmeric, salt, and pepper. Fold in the finely chopped herbs, walnuts, and barberries.
2
Cook in skillet
Heat olive oil in a nonstick skillet. Pour in green herb batter; cover and cook on low for 15 mins until bottom is crisp. Flip or broil top 5 mins until set.
💡 CHEF'S PRO TIPS
- Dry the herbs completely after washing so the frittata stays light and doesn't get watery.
Nutrition Facts
Per ServingCalories220 kcal
Protein10g
Carbs6g
Total Fat18g
Sodium: 220mg
Fiber: 3g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
S
Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
D
David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
