Name: Kookoo Sabzi in a Muffin Tin
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Persian
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; 1/2 teaspoon grain-free baking powder

Gluten-Free Grain-Free Vegetarian Dairy-Free Nut-Free No Refined Sugar Paleo

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These easy, herb-filled, muffin-sized fritattas are a miniature version of a Persian dish called kookoo sabzi.

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.

These little fresh herb frittatas are inspired by a traditional Persian dish called kookoo or kuku sabzi, a dish that’s traditionally served for the New Year which falls on the first day of spring.

What is kookoo sabzi?

What separates kuku sabzi from a frittata however 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.

How to make muffin-sized kookoo sabzi:

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).

These mini kuku sabzi are great for more than just an on-the-go meal 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:

6 Servings

Kookoo Sabzi in a Muffin Tin

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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.

Nutrition Information:

Yield:

Serving Size:

6
Amount 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

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.