Persian · Keto
Kuku Sabzi
Persian herb frittata loaded with parsley, dill, cilantro, and chives. Traditionally served at Nowruz; naturally keto when made without barberries.
Halal-friendly Vegetarian Easy
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 6
3g Net carbs
13g Protein
19g Fat
245 Calories
Per serving
Ingredients
- 8 pieces large eggs
- 2 cups packed fresh parsley (finely chopped)
- 1 cup packed fresh dill (finely chopped)
- 1 cup packed fresh cilantro (finely chopped)
- 0.5 cup fresh chives (chopped)
- 0.25 cup ground walnuts
- 0.5 tsp ground turmeric
- 1 tsp fine sea salt
- 3 tbsp extra virgin olive oil
Method
- Preheat the oven to 180°C and line a 22 cm square baking dish with parchment.
- Spread the chopped parsley, dill, cilantro, and chives on a baking sheet and dry them in the warming oven for 4 minutes — this concentrates the flavour and prevents a watery kuku.
- Whisk the eggs vigorously in a large bowl for 60 seconds until frothy and pale.
- Stir the dried herbs, ground walnuts, turmeric, and salt into the eggs and fold gently until the herbs are evenly green throughout.
- Heat the olive oil in the lined baking dish in the oven for 3 minutes so the bottom is hot when the batter goes in.
- Pour the herb-egg mixture into the hot dish and smooth the top with a spatula so it bakes evenly.
- Bake for 25 to 28 minutes until the kuku is set in the centre and the top is deep green-brown.
- Let the kuku rest in the dish for 5 minutes, then cut into 6 wedges or diamond shapes and serve warm or at room temperature.
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