Modern Manna Recipe / Persian Herb Frittata - Kuku Sabzi

Kuku is a frittata-like dish from the Persian cuisine.

Vered Guttman
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Persian herb frittata, kuku sabziCredit: Shmulik Almani, courtesy of Israel Embassy in Washington
Vered Guttman

Kuku is a frittata-like dish from the Persian cuisine. The many versions of kuku include those with eggplant, cauliflower, legume, and more. This version uses a mixture of herbs, and you can use any combination of herbs that you like.

Zereshk (dried barberries) are common in Persian cooking and add a little color and texture to the kuku. Zereshk can be found at Iranian grocery stores. Dried cranberries can be used as a substitute.

You can serve the kuku for breakfast in wedges, or as an appetizer in a cocktail party, cut to small cubes. In this case you can prepare the kuku up to a day in advance, let it cool and cut to 1-inch cubes. Keep tightly covered in the fridge. Before serving, arrange in a baking sheet and bake in 325 degrees for 7-10 minutes.

Serves 6


2 leeks, white and light green parts
1/2 bunch Italian parsley
1/2 bunch cilantro
1/2 bunch mint
1 cup chopped spinach leaves
6 large eggs
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon table salt
2 tablespoons dried barberries or cranberries
4 tablespoons vegetable oil


1. Put leeks, parsley, cilantro, mint and spinach in a food processor and run until finely chopped.
2. Lightly beat the eggs in a large bowl and add herbs, flour, baking powder, salt and barberries. Mix.
3. Head oven to 350 degrees Fahrenheit (180 degrees Celsius)
4. Heat the oil in an 8-inch oven proof skillet over medium-high heat. When the oil is almost smoking, add the egg mixture at once, reduce the heat to low and cook for 20 minutes.
5. Transfer the skillet to the oven to finish the cooking, and bake for 15-20 minutes. Serve.