Kuku Sabzi

Kuku sabzi is a thick baked herb frittata, packed so densely with parsley, dill and chives that the egg reads almost as a binder for the herbs rather than the star of the dish. It's a Persian New Year staple, tied to the same Nowruz symbolism of fresh green herbs marking spring's arrival, but it turns up on Iranian tables throughout the year as a starter or light main.

What it really is

A large quantity of finely chopped fresh herbs mixes with just enough beaten egg to bind everything together, along with chopped walnuts and dried barberries folded through for texture and bursts of tartness. The mixture bakes or cooks slowly in a pan, low and covered, until it sets all the way through into a thick, dense cake rather than a thin, fluffy omelette — turning it, either by flipping in the pan or inverting once fully set, browns both sides evenly.

The herb-to-egg ratio is what defines a proper kuku sabzi. A version where egg dominates and herbs are scattered lightly through it reads as an ordinary herb omelette rather than kuku sabzi — the dish is specifically built to be a herb dish held together by egg, not the reverse.

How it's served

• Warm or at room temperature, cut into wedges or squares.
• With bread and yogurt on the side.
• As a starter, side, or light main course, especially around Nowruz.

How to write it on the menu

• Flag the egg and walnuts.
• It's naturally vegetarian.
• Say what herbs are used, since the exact mix varies by household.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.