Kookoo Sabzi (Fresh Herb Frittata)


The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in.

Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
1 hr 5 mins
8 servings


  • cup fresh barberries

  • 1 bunch Swiss chard, stems removed

  • 1 bunch fresh parsley, tough stems trimmed

  • 1 bunch fresh cilantro, tough stems trimmed

  • 1 bunch fresh dill, tough stems trimmed

  • 1 bunch green onions, finely chopped

  • ½ cup walnuts, roughly chopped

  • 1 clove garlic, chopped

  • 1 ½ teaspoons kosher salt (such as Diamond Crystal®)

  • 1 teaspoon dried fenugreek leaves

  • 1 teaspoon dried tarragon

  • ½ teaspoon ground turmeric

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground saffron (Optional)

  • ¼ teaspoon ground Damask rose petals

  • ¼ teaspoon ground black pepper

  • 6 large eggs, or more as needed

  • cup olive oil

  • 2 tablespoons olive oil


  1. Soak barberries in water to cover for 10 minutes. Drain.

  2. Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.

  3. Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.

  4. Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

Cook's Notes:

This kookoo is prepared traditionally on the stovetop which is the best way to brown the outside, but you can also bake it. Pour 1/3 cup of the olive oil in a 9x13-inch oven-safe dish. Swirl the oil around to cover and up the sides. Heat the oil in the oven for 1 minute. Pour the batter in and spread evenly. Bake until just set, about 30 minutes. Cut into thirds and drizzle the remaining oil in between the cuts. Bake for an additional 15 to 20 minutes.

If you prep the greens ahead of time, like the night before, then you can whip up a batch quickly and without much fuss. You can chop them finely with a knife instead of using a food processor, if preferred.

You can use spinach instead of Swiss chard, 1/3 cup dried cranberries instead of barberries, and fresh fenugreek and tarragon instead of dried.

Nutrition Facts (per serving)

238 Calories
21g Fat
7g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 238
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 17%
Cholesterol 140mg 47%
Sodium 488mg 21%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 8g
Vitamin C 30mg 149%
Calcium 91mg 7%
Iron 3mg 17%
Potassium 395mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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