Kuku Sabzi

An Iranian skillet herb frittata with walnuts and barberries; no spinach or oven finish in this version.

Preparation: 20 min · Cooking: 17 min · Total: 40 min · 2 servings

Ingredients

• Large eggs — 2
• 480 ml Finely chopped packed parsley, cilantro, dill and scallion greens, equal volumes
• 30 ml Crushed ready-to-eat walnuts
• 1 tbsp Dried barberries
• 0.25 tsp Ground turmeric
• 2 tbsp Vegetable oil
• Salt, to taste
• Ground black pepper, to taste

Instructions

1. Wash, dry and chop the herbs

   Wash and dry herbs well, then finely chop and measure 480 ml packed: 120 ml each parsley, cilantro, dill and scallion greens. Half uses 60 ml of each; fourfold uses 480 ml of each. Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.

   Half uses 60 ml of each; fourfold uses 480 ml of each.

2. Mix the herb and egg batter

   Whisk 2 eggs with 0.25 tsp turmeric, salt and pepper. Fold in the herbs, 30 ml walnuts and 1 tbsp barberries until evenly coated.

   Fold in the herbs, 30 ml walnuts and 1 tbsp barberries until evenly coated.

3. Cook gently in a skillet

   Heat the measured 2 tbsp oil in a small non-stick skillet over medium-low heat. Spread the batter evenly, cover with a fitted lid and cook from 12 minutes until firm enough to turn. Keep a shallow even layer.

   Keep a shallow even layer.

   Cook gently in a skillet: 720 seconds

4. Turn wedges without scratching the pan

   Divide the set disc into 4 wedges with a non-scratching utensil. Turn carefully using a wide spatula; if the base is not firm enough, cook gently a little longer before turning.

   Turn carefully using a wide spatula; if the base is not firm enough, cook gently a little longer before turning.

5. Set the centre completely

   Cook uncovered over medium-low heat from 5 more minutes. The thickest egg centre must reach 71°C and be fully set without liquid pockets; a brown exterior alone is insufficient.

   The thickest egg centre must reach 71°C and be fully set without liquid pockets; a brown exterior alone is insufficient.

   Set the centre completely: 300 seconds

6. Use comparable shallow batches

   For 8 servings use 8 eggs and 1920 ml herbs across more same-depth skillets or successive batches. Divide the scaled oil between them. Keep uncooked egg mixture refrigerated at 4°C or colder between batches; do not switch to a deep casserole.

   Keep uncooked egg mixture refrigerated at 4°C or colder between batches; do not switch to a deep casserole.

7. Check the cooked wedges

   Check the largest wedges for a fully firm centre before serving warm. Walnuts and barberries belong in this version; no unlisted cranberry or spinach substitution is included.

   Walnuts and barberries belong in this version; no unlisted cranberry or spinach substitution is included.

8. Chill leftovers promptly

   Transfer leftovers into shallow portions promptly. Refrigerate at 4°C or colder within 2 hours and use within 2 days; reheat once to 74°C throughout.

   Refrigerate at 4°C or colder within 2 hours and use within 2 days; reheat once to 74°C throughout.

Tips

• Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.

Common mistakes

• Use clean utensils and separate raw ingredients from ready-to-eat food. Refrigerate perishables at 4°C or colder; discard after more than 2 hours at room temperature, or 1 hour above 32°C.

Substitutions

• Keep the specified ingredients, preparation states and measured quantities; no unmeasured substitution is approved for this master.

Storage

Cover and refrigerate at 4°C or colder; use within 2 days, never beyond ingredient use-by limits. These are selected household limits, not validated shelf life. Cool cooked food promptly in shallow portions and refrigerate within 2 hours, or 1 hour above 32°C.

Reheating

Reheat once until steaming throughout and 74°C in the centre; do not rely on surface warmth.

About this recipe

An Iranian skillet herb frittata with walnuts and barberries; no spinach or oven finish in this version.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.