Skip to content

Vegetarian, Maghreb and Middle East

Kuku sabzi with yogurt

Kuku sabzi is a thick Persian omelet packed with fresh herbs, walnuts, and barberries, served with yogurt and bread. It serves 4, takes 50 minutes, and is easy to make, for about €1.90 per person. The key to success is the ratio, lots of herbs and few eggs, so each slice comes out truly green.

A Persian kuku sabzi, the ultra thick herb omelet with walnuts and barberries, served with yogurt and bread.

Kuku sabzi with yogurt
Total time
50 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Forget the idea of a regular omelet. Kuku sabzi looks more like a dense green cake, where fresh herbs take center stage and the eggs simply hold everything together. Cilantro, parsley, dill, and chives build a bold herbal flavor, lifted by crunchy walnuts and the surprising tang of dried barberries.

It's a dish that breaks the weeknight routine without being complicated, perfect for a spring or summer dinner when fresh herbs are at their best. Kids who like eggs tend to enjoy it, it tastes just as good warm or cold, and it fits a weekday meal or a Sunday brunch with yogurt and bread just as easily.

The ingredients

4 people

Dairy

  • eggs 8
  • plain yogurt 4 cup

Fruits and vegetables

  • parsley 3 bunch
  • cilantro 2 bunch
  • dill 1 bunch
  • chives 1 bunch

Pantry

  • walnuts 50 g
  • dried barberries 2 tbsp
  • flouroften in the pantry 2 tbsp
  • turmericoften in the pantry 1 tsp
  • sunflower oiloften in the pantry 5 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Bakery

  • baguette 1

Allergens Gluten, Lactose, Eggs, Tree nuts

The step by step recipe

  1. Wash and dry the herbs, then chop them finely.

    Dry them well, water makes the kuku soggy.

  2. Beat the eggs with the flour, turmeric, salt, and pepper, then stir in the herbs, crushed walnuts, and barberries.

    Mix quickly, the herbs should stay green.

  3. Pour into a small oiled skillet to get a thickness of about 3 cm.

    A small skillet gives you a tall kuku.

  4. Cook over low heat, covered, then flip it using a plate. 20 min

    Slide it onto a plate to flip it in one smooth motion.

  5. Cut into wedges and serve with yogurt and bread.

    It's just as good cold the next day.

Our tips to get it right

  • Chop the herbs by hand with a knife rather than in a food processor, the texture stays cleaner and doesn't turn mushy once cooked.
  • Use a skillet with a tight fitting lid, the gentle covered cooking lets the center set without burning the bottom.
  • If you can't find dried barberries, roughly chopped dried cranberries give a similar tangy bite.

The variations

  • Swap the walnuts for shelled pistachios for a milder, more colorful version.
  • Mix in a handful of finely chopped spinach with the herbs for an even greener, softer kuku.
  • For a quick kid friendly version, cut the kuku into small squares and serve with bread as finger food, skipping the yogurt if needed.

What to serve it with

  • Cold plain yogurt
  • Flatbread or baguette
  • Cucumber and tomato salad

Storage

Kuku sabzi keeps 2 to 3 days in the refrigerator in a sealed container. It's great eaten cold, straight from the fridge. It also freezes well in individual portions, to reheat gently in a skillet or oven.

Questions about this dish

Can you make kuku sabzi ahead of time?

Yes, it actually tastes even better the next day, since the herb flavors deepen as it rests. Let it cool, then keep it in the fridge until you're ready to serve.

Can you swap one of the herbs if you can't find it?

Yes, you can adjust the ratio of parsley, cilantro, dill, and chives based on what you have. What matters most is keeping a large total amount of fresh herbs.

Is kuku sabzi good for kids?

Yes, it's a simple recipe built on eggs and mild herbs, with no strong spices. You can cut back slightly on the barberries if your kids aren't fans of tangy flavors.

Why add flour to the eggs?

Flour helps the kuku hold together despite the large amount of herbs and small amount of eggs. It gives you a thick slice that doesn't fall apart when you cut it.

How long does it take to make a kuku sabzi with yogurt and bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kuku sabzi with yogurt and bread?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kuku sabzi with yogurt and bread cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Always check the labels of the products you buy.

Maghreb and Middle Eastern cuisine

See all

Recipes with cilantro

See all