Kuku Sabzi (Persian Herb Frittata)

Fragrant with cilantro, parsley, toasted walnuts, and dried rose petals, this baked egg dish makes a simple yet elegant meal.

Serves
6
Time
35 minutes

MATT TAYLOR-GROSS

By Louisa Shafia

Updated on March 19, 2026

Green herbs are highly prized in Iranian cooking. At Nowruz, the Persian New Year, they become the focus of dishes like this frittata known as kuku sabzi. This version from chef and cookbook author Louisa Shafia is loaded with cilantro and parsley, plus toasted walnuts and dried rose petals. You can serve it warm or at room temperature; it’s great both ways.

Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”

Ingredients

3 Tbsp. olive oil
½ cup finely ground walnuts
2 tsp. crushed dried rose petals
2 garlic cloves, finely chopped
1 cup tightly packed cilantro leaves, finely chopped
1 cup tightly packed parsley leaves, finely chopped
1 bunch scallions, finely chopped
8 large eggs, lightly beaten
Kosher salt and freshly ground black pepper

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 350°F. To a medium nonstick, heatproof skillet over medium heat, add the oil. When it’s warm, add the walnuts, rose petals, and garlic and cook, stirring occasionally, until fragrant, about 4 minutes. Stir in the cilantro, parsley, and scallions and continue cooking until wilted, about 2 minutes more. Pour in the eggs and season with salt and black pepper. Bake until the frittata springs back lightly when touched, about 15 minutes. Set aside to cool slightly, then transfer to a serving platter. Serve warm or at room temperature.

Position a rack in the center of the oven and preheat to 350°F. To a medium nonstick, heatproof skillet over medium heat, add the oil. When it’s warm, add the walnuts, rose petals, and garlic and cook, stirring occasionally, until fragrant, about 4 minutes. Stir in the cilantro, parsley, and scallions and continue cooking until wilted, about 2 minutes more. Pour in the eggs and season with salt and black pepper. Bake until the frittata springs back lightly when touched, about 15 minutes. Set aside to cool slightly, then transfer to a serving platter. Serve warm or at room temperature.