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Classic Persian Shabbat Recipe: Kuku Sabzi (Herb Frittata)

Celebrate Nowruz, or any Shabbat, with this delicious dish.

Chef Orly Elyashar was born in Iran. (Courtesy)

Culinary instructor, recipe developer, and private chef Orly Elyashar was born in Tehran, Iran in 1977. Orly and her family fled Iran at the outset of the Iranian revolution. After many years of displacement, her family settled in Los Angeles in 1987. Shortly after the birth of her second child, Orly realized her passion and true calling: cooking, recipe development, and food styling. Below is one of her favorite recipes.

“Leek Happy” Kuku Sabzi (Herb Frittata)


3 bunches cilantro
3 bunches Italian parsley
1 extra large or 2 medium leeks (use white and pale green parts)
1 bunch scallions (approximately 6-7 thin)
1 bunch fresh dill
1 tablespoon dried fenugreek
1 ½ teaspoons turmeric
2 tablespoons all purpose flour
1 teaspoon baking powder
¼ teaspoon baking powder
1 ½ teaspoon salt
5 small cloves of garlic crushed
9 eggs
½ cup of chopped walnuts
½ cup washed barberries (can be purchased at a Middle Eastern grocery store or purchased online
Cooking spray
2 tablespoons olive oil

Springform pans are needed to duplicate the presentation.

Kuku Sabzi (Courtesy)


  1. Wash all the herbs and greens throughly several times and dry.
  2. Remove thicker stems from herbs leaving mostly leaves.
  3. Chop all herbs and lettuce finely, except leeks.
  4. Slice leeks thinly.
  5. Preheat the oven to 375 degrees.
  6. In a bowl mix you chopped cilantro, dill, romaine, scallions, sliced leeks.
  7. Add dried fenugreek or dried dill (optional).
  8. Add in all seasoning including flour and baking powder.
  9. Crush in garlic, chopped walnuts, and washed barberries.
  10. Mix and add in your whisked eggs. Mix again.
  11. Add olive oil.
  12. Grease a 10-12 inch nonstick springform pan. Line the bottom with parchment paper and spray with oil including the sides.
  13. Fill up herb mixture and place onto a lined baking sheet to catch oil spillage.
  14. Bake for 25 minutes or until edges are golden.
  15. Broil top for 2 minutes and remove from oven.
  16. Let rest for 10 minutes.
  17. Remove from pan and garnish with barberries, caramelized onions, and walnuts. Enjoy!

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