Kuku Sabzi

This herb-heavy Iranian-style egg dish has a vivid green interior, toasted walnuts, tart barberries, and a crisp browned edge from a short stovetop start and oven finish.

60 min

6 servings

Deeply green kuku sabzi with crisp browned edges is sliced in a dark skillet beside yogurt and flatbread.

Ingredients

2 cups finely chopped fresh parsley

1 cup finely chopped fresh cilantro

3/4 cup finely chopped fresh dill

8 large eggs

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup toasted walnuts, coarsely chopped

1/3 cup dried barberries

3 tbsp olive oil, divided

Plain yogurt and flatbread, for serving

Equipment

10-inch ovenproof skillet · Large mixing bowl · Whisk · Salad spinner or clean towels · Thin spatula

Keep it from sticking

Use a well-seasoned or nonstick ovenproof skillet, coat its sides as well as its base, and do not try to loosen the kuku before its edges pull away.

A flexible centerpiece

Kuku sabzi is particularly good at room temperature, making it useful for a brunch spread or a light supper with yogurt and flatbread.

Prepare the herbs

01. Heat the oven to 350 F so it is ready when the skillet is filled.

02. Dry the herbs fully after washing, then chop them; excess water makes the egg mixture steam rather than set cleanly.

Mix and oil

03. Whisk eggs with salt and pepper, then fold in herbs, walnuts, and barberries until the mixture is evenly green.

04. Warm 2 tbsp olive oil in the 10-inch skillet and coat the base and sides so the finished kuku will release.

Set and bake

05. Cook the filled skillet over medium for 4 minutes, until only the outer ring has turned opaque.

06. Drizzle with the remaining oil and bake at 350 F for 16 minutes; stop when the center has a faint give instead of a liquid wobble.

Rest and serve

07. Rest 10 minutes, then ease a thin spatula around the browned edge before slicing or serving from the skillet.

08. Offer warm or room-temperature wedges with plain yogurt and flatbread.