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Kuku Sabzi – Persian Herb Frittata

Kuku Sabzi

Kuku Sabzi is a Persian dish containing a large quantity of fresh herbs, which can easily be varied, according to taste. It’s a vegetarian dish that’s boldly flavourful, perfect for brunch or lunch.


  • 6 Tbsp olive oil 
  • 1 large onion, finely chopped 
  • 1 tsp Garam Masala 
  • ½ tsp rose petals OR 2 tsp rose water 
  • 1 generous pinch of saffron 
  • Salt and pepper, to taste 
  • ½ cup parsley, finely chopped  
  • ½ cup dill, finely chopped  
  • ½ cup fresh coriander, finely chopped  
  • ¼ cup fresh basil, finely chopped 
  • ¼ cup fresh mint, finely chopped OR 2 Tbsp dry mint 
  • 1 cup fresh spinach, finely chopped 
  • 4 green onions, finely chopped 
  • ½ cup walnuts, chopped
  • 1 garlic clove, finely chopped 
  • 4 eggs
  • 2 tsp flour 
  • Pomegranate seeds, rose petals and nuts to garnish


  1. 1

    Heat an 8 to 9-inch non-stick frying pan on medium. Pour half the oil and add the onions. Sauté lightly until golden. Place on a plate. Wash the frying pan and set aside.

  2. 2

    Grind the garam masala, rose petals and the saffron. Add ground spices, salt and pepper to the onions.

  3. 3

    Meanwhile, prepare the herbs, the spinach and the green onions. Place in a bowl with the nuts and garlic. Mix well.

  4. 4

    Once the onions have cooled, reheat the frying pan on medium. Beat the eggs and flour in a bowl. Pour on the herbs, add the onions and mix well with a fork.

  5. 5

    Add the remaining oil to the pan and pour in the egg and herb mixture. Spread evenly using a fork, cover and cook for 7 to 8 minutes, until cooked through.  

  6. 6

    Turn the frittata over on to a large plate. Garnish with pomegranate seeds, rose petals and nuts.