Persian recipes and ingredients for everyday kitchens.

← All pages

recipe

Kuku sabzi: fresh-herb patties without a whole-pan flip

Fresh-herb and egg patties with parsley, cilantro, dill and leek greens. Cook small portions rather than turning a whole pan-sized kuku.

AI editorial review: 2026-10-20

Researched recipe; not cooked or tested by Culinara.

Jump to ingredients and methodPrint using your browser’s Print command.

A documented small-patty option

Shadi Hasanzadenemati gives a spoonful-patty alternative for cooks who do not want to invert a large kuku. Small portions let you turn each patty individually instead of lifting and flipping a whole pan-sized disk.

This is a researched recipe, not a Culinara cooking test. Check binding as you mix and use a food thermometer for doneness rather than relying only on browning.

Sources: [1]

Keep the herb formula identifiable

This version uses parsley, cilantro, dill and leek greens. Homa's recipe emphasizes garlic chives or scallion greens, while IranCook uses a weighed herb mixture and other additions. Those are different formulations, not evidence that one cup of any green can replace another ingredient without changing the result.

Use fresh herbs for this version. Our herb-mix guide explains why dry packets, rehydrated herbs and chopped fresh leaves are different measurements. Walnuts and barberries are omitted; eggs and wheat flour are present. Check the actual ingredient packages for allergens.

Sources: [2] [3]

Check the center, not just the color

FDA advises cooking egg dishes to 160°F, verified with a food thermometer, and washing tools after contact with raw egg. A browned outside does not verify the temperature in the middle.

Keep perishables at 40°F (4°C) or below when not cooking or serving. Refrigerate within two hours, or within one hour if the surroundings exceed 90°F (32°C).

Sources: [4] [5]

Ingredients and method

Ingredients

  • 1 US cup chopped fresh flat-leaf parsley
  • 1 US cup chopped fresh cilantro
  • 1 US cup chopped fresh dill
  • Green part of 1 leek, washed and finely chopped
  • 4 large eggs, with 1 additional egg available only if needed to bind the greens
  • 1 tablespoon all-purpose wheat flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil for the skillet, used across batches as needed

Method

  1. Wash and dry the herbs and leek. Chop before measuring. Keep preparation tools clean and handle the eggs separately from ready-to-eat ingredients.
  2. Whisk four eggs with the flour and seasonings, then stir in the greens. If the greens do not hold together with the egg, incorporate the extra egg rather than assuming every bunch or leek has the same size.
  3. Warm some of the oil in a 10- to 12-inch nonstick skillet. Add roughly two-tablespoon portions of mixture, leaving space to turn each one. Cook in batches rather than forming a single large disk.
  4. Turn each patty when it holds together. The source suggests about five minutes per side, but appearance and time alone do not establish safe doneness. Use a food thermometer to confirm at least 160°F (71°C) in the middle; adjust the heat if the outside browns too quickly.
  5. Serve the cooked patties warm. Keep any unserved mixture refrigerated between batches and refrigerate perishable leftovers promptly.

Research sources

  1. Shadi Hasanzadenemati — Kuku Sabzi and spoonful-patty alternative (checked 2026-10-20)
  2. Homa — Kuku Sabzi, Persian Mama (checked 2026-10-20)
  3. IranCook — Kuku sabzi (Persian formulation and variations) (checked 2026-10-20)
  4. FDA — What You Need to Know About Egg Safety (checked 2026-10-20)
  5. FDA — Safe Food Handling (checked 2026-10-20)