Persian Vegetable Casserole Kukune Sabzi
Bursting with vibrant flavors and aromatic herbs, Persian Vegetable Casserole, or Kuku Sabzi, is a delightful fusion of tradition and nutrition. This quick and easy vegetarian recipe combines a medley of fresh parsley, cilantro, dill, scallions, and spinach, creating a herbaceous base that’s rich in both flavor and nutrients. Enhanced with fragrant spices like turmeric and cumin, and optionally studded with walnuts and barberries for a satisfying crunch and tangy sweetness, this Persian frittata-style dish is baked to golden perfection. Perfect as a main course or appetizer, it pairs beautifully with flatbread and creamy yogurt for a nourishing and versatile meal. Ready in under an hour, it’s a stunning addition to your table that’s as healthy as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup (finely chopped) Fresh parsley
- 1 cup (finely chopped) Fresh cilantro
- 0.5 cup (finely chopped) Fresh dill
- 0.5 cup (thinly sliced) Scallions
- 0.5 cup (lightly packed, chopped) Spinach
- 6 large Eggs
- 2 (minced) Garlic cloves
- 1 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 0.5 cup (chopped, optional) Walnuts
- 0.25 cup (optional) Barberries (or dried cranberries as a substitute)
- 3 tablespoons Olive oil or vegetable oil
- 0.25 teaspoon Baking powder
Instructions
Preheat your oven to 375°F (190°C) and grease an 8-inch round or square baking dish with 1 tablespoon of olive oil.
In a large mixing bowl, combine the parsley, cilantro, dill, scallions, and spinach. Mix well to ensure an even distribution of the herbs.
In a separate bowl, beat the eggs. Add the minced garlic, turmeric, salt, black pepper, and cumin to the eggs. Beat until combined.
Add the egg mixture to the bowl of herbs and gently fold everything together. Stir in the chopped walnuts, barberries (if using), and baking powder.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Pour the herb and egg mixture into the skillet and cook for 2–3 minutes, or until the edges begin to set.
Transfer the skillet mixture to the greased baking dish. Smooth the top with a spatula for an even layer.
Bake in the preheated oven for 25–30 minutes, or until the kuku is fully set and golden around the edges. You can test by inserting a toothpick into the center; it should come out clean.
Allow the kuku to cool slightly before slicing into squares or wedges. Serve warm or at room temperature with flatbread and yogurt on the side.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 19.6 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 460 mg | 35% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
