Kuku Sabzi Recipe – My little Persian Green Omelet

Kuku Sabzi Recipe – My little Persian Green Omelet

I used to hate KUKU when I was a child. It was way too bitter for me and I avoided eating it at all costs. Nowadays I love it! And made even better by the fact that it is really healthy too! No carbs, no msg, no naughties and so yummy!

Kuku is a type of omelet similar to an Italian Frittata and filled with fresh chopped herbs. You can also make with pre chopped & dried herbs, but my preference is fresh.

Traditionally, this yummy green omelet was cooked over hot coals, nowadays however an oven is just fine! It is great served as a side dish or starter with salad, yoghurt and bread. Yep, yoghurt and omelet! I know it sounds odd but trust me it works. Kuku is delicious hot or cold and great for picnics. Goodness, it is almost picnic season!!! Although you would never know with all this snow/rain and freezing cold weather around!

 Traditionally Kuku is eaten at Nowruz ‘Persian New Year‘ (there is a blog on my page under Persian festivals about this) and it is said to signify rebirth and fertility for the new year to come.

 My version is below, however there are a thousand different variations for this. If you try out the recipe below I hope you enjoy it!

Nowruz Moborak to all of my wonderful readers 🙂

If you enjoyed reading and would like to be kept up to date with new yummy recipes, please follow my page (the link is at the bottom of my home page) or my Instagram account @mylittlepersiankitchen, my twitter page becksjonesmlpk & facebook page @mylittlepersiankitchen

Kuku Sabzi Recipe – My little Persian Green Omelet


2 tbsp olive oil

1 large white onion peeled and sliced

6 free range eggs

1 tsp baking powder

1 tbsp advieh

1 tsp salt

1tsp black pepper

1/2 tsp turmeric

2 cloves garlic peeled and sliced

2 spring onions finely sliced

1 cup fresh chopped parsley

1 cup fresh chopped coriander

1 cup finely sliced dill

1 tbsp plain flour


Saute the onions until clear and sweet. Remove from the pan and allow to cool.

Whisk the eggs with the dried spices and set aside.

Heat the oil in a heavy bottomed pan. Saute off the chopped herbs and onion until the bitter smell has gone. Pour in the egg mixture and cook with a lid on for around 15 minutes until set.

Place under a grill on a medium heat to brown the top

Transfer to a serving dish and garnish with fried barberries and onions. Serve with bread and mast-o-khiar

Nooshe Jaan


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