Kookoo sabzi is one of those dishes that feels both effortless and deeply special, a staple in Persian cooking that celebrates herbs in their brightest form. Unlike a typical frittata, this version is all about the greens, with eggs simply holding everything together into a tender, fragrant bite. It’s the kind of recipe you can make year-round, but it really shines when you have an abundance of herbs to use up. I love it as a clean-out-the-fridge meal, throw in whatever greens you have lingering, from spinach to celery leaves, and it somehow always works. Whether served warm or at room temperature, it’s simple, nourishing, and packed with flavor.
Kookoo Sabzi (Persian Herb Frittata)
A vibrant Persian herb frittata packed with fresh greens, this kookoo sabzi is light, fragrant, and incredibly versatile. It’s the perfect recipe for cleaning out the fridge. Use whatever herbs and greens you have on hand and turn them into something simple but special.
Equipment
- 8-9 inch nonstick frying pan
Ingredients
- 2 cups spinach finely chopped
- 1 bunch parsley hard stems removed and finely chopped
- 1 bunch cilantro finely chopped
- 1 bunch dill hard stems removed and finely chopped
- 3-4 sprigs tarragon hard stems removed and finely chopped
- 1 bunch chives finely chopped
- 1 bunch green onion thinly sliced
- 2-3 stalks celery finely chopped
- 1 small jalapeno finely minced (optional)
- 5-6 large eggs
- 1 tsp baking powder
- 1 tsp turmeric
- 1 tsp kosher salt
- 3 tbsp avocado oil or neutral oil
- 2 tbsp barberries (zereshk) (optional)
Instructions
- Prep the herbs. Wash and dry everything thoroughly. Finely chop all herbs, you want a cohesive mixture, not chunky pieces.
- Mix the base. In a large bowl, add in the chopped herbs, celery, spinach, and jalapeño (if using). Add in 5 eggs, baking powder, turmeric and salt. Mix well. This mixture should not be a wet like an omelette, but it should hold together. You may need an additional egg if it feels too stiff.
- Heat 2 tbsp avocado oil in a nonstick pan over medium heat. Pour in the mixture and spread evenly. I like to add the zereshk at this point and gently mix them in so that they don't burn on the bottom. Cook for 12-15 minutes until set.
- Turn off the heat. Slide kookoo onto a large dinner plate. Cover with the same size plate and flip over.
- Turn heat back to medium, add remaining 1 tbsp of oil to pan and allow the oil to heat up. Gently transfer the flipped over kookoo back onto the pan and allow the other side to cook for another 8-10 minutes.
- Transfer to a cutting board, let cool slightly and cut into wedges. Kookoo can be served hot or at room temperature and actually gets better the next day.