Garden Kuku Sabzi

Servings

6-8

Difficulty

Easy

Prep Time

20 mins

Cook Time

15 mins

A celebration of herbs, harvests, and spring.

Shared with Lettuce Grow Creative Director Alexis Sepkovic by her Iranian neighbors, Kuku Sabzi is traditionally served during Nowruz, the Persian New Year and celebration of spring. Packed with herbs, greens, and alliums, it's a delicious reminder that some of the best recipes are rooted in community, seasonality, and tradition.

Whether you're celebrating the arrival of spring or simply looking for a way to use up an abundance of Farmstand greens, Kuku Sabzi transforms a generous harvest into something worth gathering around.

Featured Seedlings

Ingredients

1½ cups finely chopped leek (white, light-green, and dark-green parts)
2.5 cups herbs: 1 cups parsley, 1 cup cilantro, ½ cup dill
3/4 cup greens (romaine, spinach, kale, Swiss chard, arugula)
3 large eggs
3 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon turmeric
½ teaspoon black pepper
1 teaspoon dried fenugreek (optional)
⅓ cup walnuts, chopped (optional)
¼ cup dried barberries or dried cranberries (optional)
3 tablespoons olive oil

Instructions

Prepare the Harvest

Wash and thoroughly dry all herbs and greens.

Finely chop everything until you have approximately 8 cups total. Kuku Sabzi should be mostly herbs and greens with just enough egg to hold everything together.

Make the Mixture

In a large mixing bowl, whPrepare the Mixture:

In a large bowl, combine the chopped leek, parsley, cilantro, dill, greens, garlic, walnuts, fenugreek, and barberries (if using).

In a separate bowl, whisk together the eggs, salt, pepper, and turmeric until completely combined. Pour the egg mixture over the herbs and greens and stir until everything is evenly coated. The mixture will be very thick and densely packed with herbs.

Cook the Kuku

Heat 1½ tablespoons olive oil in an 8- to 10-inch nonstick skillet over medium heat.

When the oil is shimmering, add the herb mixture and spread it into an even layer, gently pressing down with a spatula to compact it.

Finish Cooking

To finish, either carefully flip the kuku onto a large plate and slide it back into the skillet to cook for another 5–8 minutes, or place the skillet under the broiler for 3–5 minutes until the top is lightly browned and fully cooked.

Rest and Slice

Allow the kuku to rest for at least 10 minutes before slicing into wedges.

Serve warm, at room temperature, or chilled.

Serving Suggestions

Serve alongside:

Cucumber and tomato salad
Yogurt or labneh
Feta cheese
Fresh herbs
Warm flatbread
Pickled onions
A squeeze of lemon

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Many people find Kuku Sabzi even more flavorful the next day.

Grower's Tip

This is one of the best recipes to make before vacation. If your Farmstand is bursting with romaine, spinach, herbs, or greens that need harvesting before you leave, Kuku Sabzi is a delicious way to use them up all at once. The recipe is incredibly forgiving, so feel free to swap in whatever greens are thriving in your garden.

Enjoy this vibrant celebration of herbs, harvests, and community.