Kuku Sabzi | CUESA

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Kuku Sabzi

sabzi kuku_oyna

Aisan Hoss, Oyna Natural Foods

This recipe was demonstrated for CUESA’s Market to Table program on March 17, 2018.

Traditionally this is served as a side dish with fish and herbed saffron rice for Persian New Year. It makes a delicious sandwich served with yogurt sauce or pickled cucumbers.

Makes one 9-inch round pan


1½ tablespoons garbanzo flour
2 teaspoons ground turmeric
1 pinch salt
4  medium eggs
¼ cup chopped walnuts
¼ cup barberry berries, rinsed
A few tablespoons of olive oil (for baked kuku, or more if sautéed – see notes below)
1 cup finely chopped parsley (washed & dried first)
1 cup finely chopped dill (washed & dried first)
1 cup finely chopped cilantro (washed & dried first)
¼ medium onion, caramelized (no need to caramelize if cooking on stove – see notes below)
2 cloves garlic, finely minced
2 cups washed, dried, chopped Asian-style garlic chives (or substitute baby leeks)


To prepare: Mix dry ingredients in a small bowl. In a large bowl, lightly beat eggs. Add dry ingredient mix to eggs and mix until incorporated fully. Add walnuts, barberries, and olive oil, reserving some oil if you are pan-frying the kuku (see notes below). Add herbs one at a time, adding garlic chives at the end.

To bake: Preheat oven to 350°F. Grease a 9 inch non-stick cake pan with olive oil and add mixture to pan. Bake for about 40-45 minutes, until completely set and a bit browned on the top.

To cook on the stove (with raw onion instead of caramelized onion): Warm a 9” non-stick sauté pan over medium-high heat. Add a few tablespoons of olive oil to the pan and heat before adding the mixture to the pan. Reduce the heat to medium. Cook until set and a bit brown on the bottom, at least 18-20 minutes. Slide the kuku onto a large plate and flip the kuku back into the pan to cook the other side. Cook for at least 18-20 minutes or more, until completely set and browned.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »