Discover the traditional Persian dish, kookoo sabzi, in a convenient mini form. Perfect for breakfast, brunch, or lunch, these herb-filled mini frittatas are a must-try!
As much as I enjoy a long, leisurely meal, reality is most days don’t permit for as much pottering around in the kitchen as I’d like. When it comes to eating on the go, a simple smoothie, a homemade energy bar and these mini Persian Frittatas are my go-to choices when I need to head out in a hurry.
Mini Kookoo sabzi are an easy, no-stress solution to those harried and hurried weekdays. They take almost no time to throw together the night before and keep well in the fridge for days, making it super simple to just pop one in your mouth on the way out the door or stash a couple away in your cooler bag for lunch.
What is Kookoo Sabzi?
These little fresh herb frittatas are inspired by a traditional Persian dish called kuku sabzi, an herb-filled frittata-like dish that’s traditionally served for the New Year which falls on the first day spring.
What separates kuku sabzi from a frittata is the generous ratio of herbs to egg. Fresh herbs like cilantro, parsley, dill and chives or green onions make up the bulk of the dish with just enough egg added to hold it all together. What we’re talking about here is treating herbs like the main attraction, not the side show.
Kuku is lighter and fluffier than a Frittata, and traditionally cooked in a skillet on the stove, then flipped and cooked until it develops a golden brown crust on both sides. What you end up with is a fluffy and tender center filled with fresh flavors that’s good served hot, cold or at room temperature, making it a favorite for any meal or occasion.
In the interest of time, I’ve streamlined the process somewhat, chopping the mountains of herbs in the food processor instead of by hand and making a bite-sized version made in a muffin tin that goes straight into the oven instead of having to stand over a hot stove while you wait for it to cook (they also keep their lovely green color this way). Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Fresh Herbs – You’ll need a combination of cilantro, flat leaf parsley, dill and chives.
- Eggs – You’ll need 6 large eggs.
- Flour – We’re using almond flour to keep the dish gluten-free.
- Baking Powder – A little baking powder helps make these mini frittatas fluffy.
- Olive Oil – Use your favorite extra virgin olive oil.
How to Make Kookoo Sabzi:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by chopping the cilantro, parsley, dill and chives in a food processor (reserving half for later). To that you’ll then add the eggs, salt, almond flour and baking powder and pulse again until well combined.
- Now you’ll pour the egg mixture into reserved herbs and mix with a spatula to combine.
- Divide the mixture evenly among the greased muffin cups and bake until tops are puffed and set.
- Serve at room temperature or store in an airtight container in the fridge.
These mini herb frittatas are great for more than just breakfast on-the-go though. Because they’re baked ahead of time, they’re great for brunches (like Easter or Mother’s Day), lunches and picnics too. I like mine with a big dollop of tangy yogurt on the side and simple leafy green salad. Double the recipe and you can easily feed a crowd.
Here’s to spring and all things green!
More Persian Recipes:
Kookoo Sabzi
These easy, herb-filled fritattas are a mini version of a Persian dish called kookoo sabzi.
Ingredients
- Extra virgin olive oil
- 1.5 oz (about 1 small bunch) cilantro, stems removed, washed and dried
- 1.5 oz (about 1 small bunch) flat-leaf parsley, stems removed, washed and dried
- 1.5oz (about 1 bunch dill), stems removed, washed and dried
- 1.5 oz (about 1 bunch chives) , washed and dried
- 6 large eggs
- ½ teaspoon fine sea salt
- 2 Tablespoons/14g almond flour
- ½ teaspoon grain-free baking powder
Instructions
- Pre-heat oven to 375° F. Generously grease half a non-stick muffin tin with olive oil, using about ½ teaspoon per cavity. Set aside.
- Place half the cilantro, parsley, dill and chives in a large food processor and pulse until finely chopped. Scrape into a large bowl and set aside. Place the remaining cilantro, parsley, dill and chives in the food processor and pulse until finely chopped then add eggs, salt, almond flour and baking powder and pulse again until well combined.
- Pour egg mixture into reserved herbs and mix with a spatula to combine.
- Divide the mixture evenly among the greased muffin cups.
- Bake until tops are puffed and firm (about 20 minutes). Let cool in pan for 5 minutes before removing to a wire rack. Serve at room temperature or store in an airtight container in the fridge.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo
Nutrition Information:
Yield:
6Serving Size:
6Amount Per Serving: Calories: 119Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 186mgSodium: 289mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Rhonda says
The recipe looks so healthy! On the list to try this week.
linda spiker says
What a beautiful color! I have never made a mini frittata before!