Persian Pan-Fried Frittata
This Persian Pan-Fried Frittata (inspired by Kuku Sabzi) is deeply aromatic and vibrant, loaded with fresh herbs, lightly crisp on the outside, and tender inside. Traditionally pan-fried, it’s not spicy, naturally gluten-free, and perfect for breakfast, brunch, or a light dinner with yogurt and flatbread.
Prep: 15 minutes
Cook: 18–22 minutes
Total: ~35 minutes
Serves: 4
Ingredients
5 large eggs
1 cup fresh parsley, finely chopped
¾ cup fresh cilantro, finely chopped
¾ cup fresh dill, finely chopped
½ cup spinach or chives, finely chopped
1 small onion, very finely diced
2 tbsp olive oil (plus more for frying)
1 tbsp barberries (or chopped dried cranberries)
1 tbsp walnuts, finely chopped
½ tsp turmeric
½ tsp salt
¼ tsp black pepper
½ tsp baking powder
Instructions
Mix the Batter
In a large bowl, whisk eggs with salt, pepper, turmeric, and baking powder (if using).
Fold in all herbs, onion, barberries, walnuts, and olive oil.
Heat the Pan
Heat a non-stick or cast-iron skillet over medium heat with enough oil to lightly coat the base.
Pan-Fry
Pour in the mixture, spread evenly.
Cover and cook 8–10 minutes until the bottom is golden and the top is mostly set.
Flip or Finish
Carefully flip (or slide onto a plate and return to pan) and cook another 6–8 minutes until cooked through and crisp.
Rest & Serve
Rest 5 minutes, then slice into wedges.
Notes & Tips
Chop herbs very finely for the classic texture.
Keep heat medium-low to avoid burning before the center sets.
If flipping feels tricky, finish uncovered on low heat instead.
Frequently Asked Questions
Can I bake it instead?
Yes—bake at 180°C / 350°F for 25–30 minutes, but pan-frying gives the best crust.
No barberries?
Use dried cranberries, currants, or omit.
Make-ahead friendly?
Yes—keeps refrigerated up to 3 days; great at room temperature.
Nutritional Information
Calories: 260
Protein: 15 g
Fat: 19 g
Carbs: 6 g