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Kuku Sabzi
This kuku sabzi recipe produces a bright, aromatic, and herby egg dish. It's a perfect meal to welcome spring—or clean out your refrigerator.
👥 8 Servings👤 Andy Baraghani📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
- ●spatula
- ●pan
📝 Preparation Steps
1
Heat 2 Tbsp. vegetable oil in a 10" skillet over medium. Cook 1 medium onion, finely chopped, and 1 medium leek, white and pale-green parts only, finely chopped, stirring occasionally, until very soft but not brown, 10–⏱️ 12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
. vegetable oil, divided5 Tbspmedium onion, finely chopped1medium leek, white and pale-green parts only, finely chopped1
2
Whisk 5 large eggs, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. freshly ground black pepper, 1 tsp. baking powder, and ½ tsp. ground turmeric in a large bowl. Using a rubber spatula, mix in reserved onion mixture, 1½ cups finely chopped cilantro, 1½ cups finely chopped dill, 1½ cups finely chopped parsley, and 1 Tbsp. dried fenugreek leaves. (Egg mixture should look thick and very green.)
large eggs5½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1. freshly ground black pepper1 tsp. baking powder1 tspmedium onion, finely chopped1½ cups finely chopped cilantro1½ cups finely chopped dill1. dried fenugreek leaves1 Tbsp
3
Preheat broiler. Heat remaining 3 Tbsp. vegetable oil in same skillet over medium. Pour in egg mixture, spreading evenly across pan with spatula. Cover and cook until bottom is just set, 8–⏱️ 10 minutes. Uncover and broil, watching carefully, until top is set, about ⏱️ 1 minute. Let cool slightly, then slide kuku sabzi onto a platter. Editor’s note: This kuku sabzi recipe was first printed in our March 2017 issue; it has since been updated to address reviewers' concerns about oversalting. Head this way for more Persian recipes for Nowruz and beyond from our friends at Epicurious →
. vegetable oil, divided5 Tbsp
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