Persian Herb and Rice Frittata (Kuku Sabzi) Recipe
Looking for a dish that's packed with fresh flavors? The Persian Herb and Rice Frittata, known as Kuku Sabzi, is a delightful blend of herbs and rice that brings a burst of color and taste to your table. Perfect for brunch, lunch, or a light dinner, this frittata is easy to make and incredibly versatile. With fresh parsley, cilantro, and dill, along with fluffy rice, it delivers a unique, aromatic experience. Serve it warm or at room temperature, and it's sure to impress.
Ingredients
- 1 cup cooked basmati rice
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 6 large eggs
- 1/4 cup olive oil
- 1 teaspoon turmeric
- Salt and pepper to taste
- 1/4 cup walnuts, chopped (optional)
- 1/4 cup barberries or dried cranberries (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk the eggs until well beaten. Stir in the cooked rice, chopped herbs, turmeric, salt, and pepper. If using, add the walnuts and barberries.
- In an oven-safe skillet, heat the olive oil over medium heat. Pour the egg mixture into the skillet and cook for about 5-7 minutes, until the edges start to firm up.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is slightly golden.
- Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Cook’s tips
- Use fresh herbs for the best flavor; dried herbs will not give the same result.
- Make sure to finely chop the herbs so they distribute evenly.
- If you don't have an oven-safe skillet, transfer the mixture to a baking dish before baking.
- Let the frittata rest for a few minutes before slicing to allow it to set.
- For extra richness, add a dollop of yogurt or sour cream when serving.
Substitutions
- Use quinoa instead of rice for a different texture.
- If barberries are unavailable, use dried cranberries or currants.
- Replace walnuts with pistachios or almonds.
- You can use other herbs like mint or tarragon in place of some of the parsley.
- For a dairy-free version, use olive oil instead of butter (already olive oil).
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Frequently asked questions
Can I make this frittata ahead of time?
Yes, you can prepare it and reheat before serving.
Can I use frozen herbs?
Fresh herbs are recommended, but if using frozen, thaw and drain well.
What can I serve with Kuku Sabzi?
It pairs well with yogurt, flatbread, or a simple salad.
Is this dish gluten-free?
Yes, as long as you use gluten-free ingredients, it is naturally gluten-free.
