Kuku Sabzi is a Persian-inspired herb and egg frittata; it’s a spring-time dish that’s typically served to celebrate the Persian new year. We adapted this from a Jamie Geller recipe, and definitely added our own low-FODMAP spin. The recipe offers flexibility and variety in the herbs you can incorporate. We favored adding fresh sliced avocado on top and sweet juicy orange slices on the side to counter the deeply herby, salty, and spicy flavors.
Spicy Kuku Sabzi
- 10 cups herbs (parsley, dill, and basil) lightly packed, chopped
- 1 bunch green onion chopped
- 1 tbsp jalapeno minced
- 1 tbsp fresh ginger minced
- 2 tbsp parsnip small dice
- 3 tbsp carrot small dice
- 6 tbsp extra virgin olive oil
- 8 eggs beaten
- 2 tsp kosher salt
- 3/4 tsp cayenne pepper
- 1 tsp baking powder
- 1/2 tsp freshly ground black pepper
- Heat 2 tbsp extra virgin olive oil in a large nonstick ovenproof skillet over medium heat. Add the parsnip, carrot, and ginger, and cook, stirring, for 2-3 minutes. Add the green onions, jalapeno, and half the salt and pepper, and cook, stirring, for another 5-8 minutes, until all of the vegetables are tender and lightly browned. Remove the cooked vegetables from the skillet to cool.
- Preheat your oven to 500°F. Chop the herbs until fine but not mushy. If they’re wet, pat them dry with a paper towel or clean cotton dish towel.
- Whisk the eggs, cayenne, baking powder, and remaining salt and pepper in a large bowl. Stir in your chopped herbs until you create a thick mixture. Add the cooked vegetables and stir well to combine.
- Heat the remaining 4 tablespoons of extra virgin olive oil over medium heat. Pour in the egg mixture and cook, covered, 8-9 minutes until the mixture is set but the center is still slightly soft.
- Transfer the skillet to the oven and cook 2-3 minutes, until the center is set. Remember to use oven mitts to remove the skillet from the oven (the handle will be very hot!) Allow the kuku to cool slightly, then tilt the skillet to slide it onto a serving platter. Serve warm.