Herby Persian Kuku Sabzi with Walnuts and Barberries
This Persian kuku sabzi is less of an egg dish and more of a celebration of fresh herbs, with eggs simply holding everything together. Sweet-tart barberries and toasted walnuts give every forkful little pops of texture, while the golden edges hide a soft, almost grassy-green centre. It is the kind of vibrant vegetarian meal that works equally well for brunch, lunch, or a light dinner with a dollop of yogurt.
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Nutrition (per serving)
If you have only ever thought of a frittata as an egg dish with a few vegetables thrown in, kuku sabzi will rearrange your expectations. This Persian classic flips the ratio entirely: it is a dense, herb-packed slab that happens to be bound by eggs, traditionally served for Nowruz to symbolise renewal and the green of spring.
The flavour is fresh, slightly grassy, and deeply savoury, lifted by tart barberries and the gentle crunch of toasted walnuts. Cut into wedges, it is just as good warm from the pan as it is cold from the fridge the next day, which makes it a brilliant make-ahead option.
Step-by-step instructions
Finely chop the parsley, cilantro, dill, and scallions until you have a mound of fluffy green herbs. They are the heart of this dish, not a garnish, so don't hold back.
Rinse the dried barberries and soak them in warm water for 5 minutes, then drain. Toast the chopped walnuts in a dry skillet over medium heat until fragrant and lightly golden.
Whisk the eggs with the grated garlic, turmeric, baking powder, salt, and pepper. Fold in all the chopped herbs, toasted walnuts, and barberries until everything is evenly coated.
Heat the olive oil in an oven-safe skillet over medium-low heat. Pour in the herb mixture, smooth the top, cover, and cook gently for 12 to 15 minutes until the edges are set.
Slide the skillet under a hot broiler for 3 to 4 minutes until the top is just set and lightly golden. Let it rest for 5 minutes, then slice into wedges and serve.
Serve your kuku sabzi in generous wedges with warm flatbread, a spoonful of thick yogurt, and a scatter of extra barberries. Leftovers keep beautifully for up to three days, making this a smart, colourful addition to your weekly meal prep rotation.
Ingredients
- 6 large eggs
- 2 cups finely chopped fresh parsley, packed
- 1 1/2 cups finely chopped fresh cilantro, packed
- 1 cup finely chopped fresh dill
- 4 scallions, thinly sliced
- 1/3 cup walnuts, roughly chopped
- 3 tbsp dried barberries (zereshk), rinsed
- 2 garlic cloves, grated
- 1 tsp baking powder
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
Step-by-Step
- 1
Finely chop the parsley, cilantro, dill, and scallions until you have a mound of fluffy green herbs. They are the heart of this dish, not a garnish, so don't hold back.
- 2
Rinse the dried barberries and soak them in warm water for 5 minutes, then drain. Toast the chopped walnuts in a dry skillet over medium heat until fragrant and lightly golden.
- 3
Whisk the eggs with the grated garlic, turmeric, baking powder, salt, and pepper. Fold in all the chopped herbs, toasted walnuts, and barberries until everything is evenly coated.
- 4
Heat the olive oil in an oven-safe skillet over medium-low heat. Pour in the herb mixture, smooth the top, cover, and cook gently for 12 to 15 minutes until the edges are set.
- 5
Slide the skillet under a hot broiler for 3 to 4 minutes until the top is just set and lightly golden. Let it rest for 5 minutes, then slice into wedges and serve.
Recipe
Herby Persian Kuku Sabzi with Walnuts and Barberries
Ingredients
- 6 large eggs
- 2 cups finely chopped fresh parsley, packed
- 1 1/2 cups finely chopped fresh cilantro, packed
- 1 cup finely chopped fresh dill
- 4 scallions, thinly sliced
- 1/3 cup walnuts, roughly chopped
- 3 tbsp dried barberries (zereshk), rinsed
- 2 garlic cloves, grated
- 1 tsp baking powder
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
Instructions
- 1
Finely chop the parsley, cilantro, dill, and scallions until you have a mound of fluffy green herbs. They are the heart of this dish, not a garnish, so don't hold back.
- 2
Rinse the dried barberries and soak them in warm water for 5 minutes, then drain. Toast the chopped walnuts in a dry skillet over medium heat until fragrant and lightly golden.
- 3
Whisk the eggs with the grated garlic, turmeric, baking powder, salt, and pepper. Fold in all the chopped herbs, toasted walnuts, and barberries until everything is evenly coated.
- 4
Heat the olive oil in an oven-safe skillet over medium-low heat. Pour in the herb mixture, smooth the top, cover, and cook gently for 12 to 15 minutes until the edges are set.
- 5
Slide the skillet under a hot broiler for 3 to 4 minutes until the top is just set and lightly golden. Let it rest for 5 minutes, then slice into wedges and serve.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.