Persian Herb and Walnut Frittata (Kuku Sabzi as Appetizer)
Transport yourself with this Persian herb and walnut frittata, a festive take on the famous kuku sabzi, traditionally prepared for Nowruz, the Persian New Year. Each bite reveals a bouquet of fresh herbs – parsley, cilantro, dill – elevated by mild spices and the crunch of walnuts. It’s the perfect appetizer or starter to awaken your guests, served with creamy yogurt that softens the flavors. Easy to make, this vegetarian and gluten-free recipe (check spice purity) will bring a touch of originality and color. Try it; you’ll see how quickly it becomes a favorite!
Ingredients
- Eggs8
- Flat-leaf parsley, chopped200 g
- Fresh cilantro, chopped150 g
- Fresh dill, chopped100 g
- Scallions, sliced4
- Walnuts80 g
- Persian spice mix (advieh)2 tsp
- Turmeric1 tsp
- Clarified butter (or olive oil)3 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Thick yogurt (for serving)150 g
- Crushed walnuts (for garnish)30 g
Instructions
- 1
Preheat the oven to 180°C (350°F). In a large bowl, whisk the eggs with salt, pepper, turmeric, and advieh until smooth.
- 2
Gently fold in the chopped herbs (parsley, cilantro, dill), scallions, and coarsely chopped walnuts. Mix well to distribute the herbs.
- 3
Heat the clarified butter in an oven-safe skillet (or cast-iron) over medium heat. Pour in the herb mixture and smooth the top with a spatula.
- 4
Cook over low heat for 5 minutes without stirring, until the bottom is golden and set.
- 5
Transfer the skillet to the oven and bake for 15-20 minutes, until the center is firm to the touch and lightly golden.
- 6
Let rest for 5 minutes, then cut into small squares or portions. Serve warm or at room temperature with thick yogurt and topped with crushed walnuts.
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