Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Kuku Sabzi is the Persian version of a frittata. Shredded carrots, onion, zucchini and potato give it excellent texture—light and airy but deeply satisfying—while saffron adds the distinct Persian flavor. Slideshow: More Frittata Recipes 

March 2017


Credit: © Con Poulos

Recipe Summary

1 hr 30 mins
30 mins
6 to 8


Ingredient Checklist


Instructions Checklist
  • Working over a colander set in a large bowl, shred the zucchini, potatoes, carrots and onion on the medium holes of a box grater. Add 2 teaspoons of salt to the vegetables and toss to coat. Let stand for 15 minutes, then squeeze to release some of the excess water. Transfer the vegetables to another bowl. Stir in the eggs, cilantro, brewed saffron and pepper.

  • In a deep 9- to 10-inch nonstick skillet, heat the oil until shimmering. Add the vegetable mixture and cook over moderately low heat until lightly browned on the bottom and nearly set, about 20 minutes. Blot dry with paper towels. Carefully invert the kuku onto a plate, then slide it back into the skillet. Cook over low heat until lightly browned on the bottom and set, 18 to 20 minutes.

  • Invert the kuku onto a paper towel–lined plate and blot dry with paper towels, then invert onto a platter. Let stand for 5 minutes before serving.

Make Ahead

The kuku can be refrigerated overnight.