SAEDNEWS: Kuku Sabzi is one of the most popular and well-loved Iranian kuku dishes. As its name suggests, this delicious kuku is made with aromatic herbs.
Herb kuku, one of Iran’s traditional and beloved dishes, is a delightful, fresh, and aromatic combination of herbs mixed with eggs, cooked either fried or baked. Due to its herb-based nature, it is considered a healthy and nutritious option. Traditionally, adding ingredients like barberries and walnuts enriches its flavor. In this guide, we’ll teach you step-by-step how to make herb kuku on the stove and reveal a few tips for a delicious result.
Herb kuku is usually made from a mixture of aromatic herbs such as parsley, leek, dill, cilantro, and a small amount of garlic or scallion. However, you can adjust the herbs according to your taste preferences.
Fresh herbs (cilantro, leek, parsley, dill, scallion) – 2 cups
Eggs – 4
Chopped walnuts – 4 tablespoons
Salt – a pinch
Pepper – to taste
Turmeric – to taste
Cooking oil – as needed
Clean and wash the fresh herbs carefully, then chop them finely. In a mixing bowl, combine the chopped herbs with eggs, chopped walnuts, salt, and your preferred spices (such as turmeric and pepper).
Mix the ingredients thoroughly until smooth and slightly thick, similar to yogurt. You can use a hand whisk or electric mixer for a uniform texture.
Heat a suitable pan (preferably non-stick or low-fat) over medium heat and pour in some oil to coat the bottom.
Tip: Ensure the pan is sufficiently hot to prevent the kuku from burning or puffing unevenly.
Once the oil is hot, pour the kuku mixture into the pan in your desired shape and start frying.
Cover the pan and let the kuku cook on low heat until fully cooked inside. To ensure even cooking and prevent burning, you can use a heat diffuser.
When the bottom is golden and cooked, carefully flip the kuku. For molded kuku, flip as usual; if the mixture is spread across the pan, cut it with a knife first, or use a plate larger than the pan to turn it over.
After flipping, no need to cover. Let the other side cook for a few minutes, then turn off the heat. Transfer the kuku to a serving dish and cut into desired portions.
With Potatoes: Some recipes include grated potatoes. Add two medium raw or boiled potatoes to the mixture. Squeeze out excess water from raw potatoes to prevent the kuku from falling apart. Raw potatoes make it fluffier and crispier, while boiled potatoes make it softer.
With Flour: Add one tablespoon of wheat, corn, or chickpea flour to the mixture. Flour softens the flavor, helps bind the ingredients, and makes the kuku fluffier.
With Onion: Add a grated onion (with water squeezed out) to the herbs. Onion juice can make the mixture too watery if not removed.
Healthy Option: Bake the kuku in the oven at 180°C (356°F) for 20–30 minutes or cook it in a rice cooker.
Use walnuts and barberries for added flavor. Chop walnuts coarsely and rinse barberries to remove water.
Ensure the pan oil is hot before pouring in the mixture to avoid breaking when flipping.
Adding yogurt or a spoonful of milk makes the texture tender. Drain yogurt well or use thick yogurt.
A small amount of baking powder can make the kuku fluffier and more uniform.
Lightly sautéing the herbs beforehand enhances flavor, as only the top and bottom fry during cooking.
Sautéing herbs in butter gives a richer aroma.
Do not chop herbs too finely, as it can affect taste.
Always use fresh herbs.
Letting the mixture rest improves cohesion.
Using too few eggs may cause the kuku to fall apart.
The herb mixture mainly consists of leek, parsley, cilantro, and dill, with leek as the largest portion. Avoid using too much cilantro, as it can make the taste bitter.
Reused oil is not suitable for frying kuku; use fresh oil.
Preparation time: ~15 minutes
Cooking time: ~15 minutes
Herb kuku can be served for lunch, dinner, snacks, or as an appetizer.
It is also suitable for Ramadan meals (suhoor or iftar).
Ingredient quantities and instructions are suitable for 4 servings.
