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| Parsley: | 80 g |
| Coriander: | 80 g |
| Dill: | 40 g |
| Chives: | 40 g |
| Egg: | 2 |
| Baking powder: | 1 tsp (optional) |
| Walnuts: | 20 g (optional) |
| Pepper: | 0.5 tsp |
| Turmeric: | 0.5 tsp |
| Garlic powder: | 0.5 tsp |
| Salt: | 1 tsp |
Finely chop parsley, coriander, dill, and chives. In Persian cuisine, fresh herbs are often used in various combinations and in generous amounts. While you can use a food processor to chop the herbs, cutting them with a knife can be a more sensory experience – the aroma of fresh herbs is wonderful, and the process itself can feel meditative.
For tips on how to chop herbs perfectly, check out our blog article with helpful advice.Crack the eggs into a bowl and beat them well. Roughly chop the walnuts and add them to the bowl, followed by the chopped herbs. Stir in turmeric, pepper, and garlic powder. Add the salt just before frying – if added too early, it can draw water from the herbs and make the mixture watery, compromising its ideal texture. For a fluffy texture, add a pinch of baking powder. In this case, a bit of flour should also be added to help activate the baking powder.
For a special flavor, you can include barberries or cranberries for a slightly tangy note. If you want a detailed step-by-step guide, watch our video tutorial – it’s simple and easy to follow!Heat a bit of oil in a pan and evenly spread the Kuku mixture to fit the pan’s shape. Make sure the mixture is neither too thick nor too thin. Choose a pan that ensures a uniform height of about 1–2 cm for the mixture. Cook the Kuku Sabzi on low heat until the bottom is golden brown. Carefully flip it and cook the other side as well. Wondering how to flip it perfectly? Check out our cooking show with Miriam, where we demonstrate different flipping techniques – from classic methods to creative moves like the spectacular “air-flipping.” 🙈
Kuku can also be baked in the oven. Preheat the oven to 180 degrees Celsius. Spread the Kuku mixture evenly in a suitable dish, such as a baking dish or Pyrex, and bake for 20–25 minutes. In this case, flipping is not necessary.
Cut the finished Kuku Sabzi into pieces. It works wonderfully as a side dish or a main course – for example, served with bread, pickles, tomatoes, hummus, and feta cheese. If you use a smaller pan or cut the Kuku Sabzi into round shapes, it also makes an excellent vegetarian burger alternative. Give it a try, whether as a main course, finger food, or in a delicious burger! For finger food, simply cut the Kuku into smaller pieces. A particularly creative idea is to spread the Kuku mixture very thinly (about 0.5 cm) in a baking dish and bake it in the oven for just 7–8 minutes. Then, you can add ingredients like cream cheese, hummus, or pickles, roll it up like sushi, and cut it into small slices. This unique and tasty variation is not only delicious but also visually impressive!
If you are allergic to coriander, you can try a variation like Walnut Kuku, which is made without coriander. Persian cuisine offers a wide variety of Kuku recipes, each with its own unique flavor. Browse through our recipe list or simply type the word “Kuku” into the search bar above and discover more delicious variations to inspire you!
| Parsley: | 80 g |
| Coriander: | 80 g |
| Dill: | 40 g |
| Chives: | 40 g |
| Egg: | 2 |
| Baking powder: | 1 tsp (optional) |
| Walnuts: | 20 g (optional) |
| Pepper: | 0.5 tsp |
| Turmeric: | 0.5 tsp |
| Garlic powder: | 0.5 tsp |
| Salt: | 1 tsp |
Recommendations from Chef of Persia
Want to know where you can try this dish? We’ve done the research and found out which restaurants have this dish (or a variation of it) on their menu.
Mention Chef of Persia when ordering!
Kuku (کوکو) is a Persian, firm-set egg dish in which vegetables, herbs, or potatoes are mixed with eggs and cooked similarly to an omelet. One of the most popular variations is Kuku Sabzi (کوکو سبزی) often served as an appetizer or a main dish alongside bread and salad. What makes this dish special is the use of fresh herbs such as parsley, coriander, dill, and chives, which play an important role in Persian cuisine and are known for their distinctive flavor and health benefits.
This recipe uses a variety of herbs to give Kuku Sabzi its unique taste and aroma. Parsley is rich in vitamins and minerals and has anti-inflammatory properties. Dill is another popular herb in Persian cooking and supports digestion while strengthening the immune system. Chives are also rich in nutrients and have anti-inflammatory effects. Coriander has a strong, aromatic flavor and is commonly used in Persian and Asian cuisines.
Another great advantage of Kuku is its versatility and how easily it can be adapted to personal taste preferences. For example, if you’re not a fan of coriander, you can try Walnut Kuku instead, which has a nuttier and milder flavor.
Additionally, there are many other regional and seasonal variations that follow a similar method: Kuku Loubia is a great finger food made with seven healthy vegetables, while Kuku Bademjan is a hearty version made with eggplant. Each variation has its own character and shows how creative and adaptable Kuku can be.
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