Persian herb omelette, also known as kuku sabzi, is a wonderfully earthy dish. ‘Sabzi’ is Farsi for ‘herbs’ and it’s the herbs that make this omelette incredibly fragrant and light. Delicious as a light lunch with salad and lashings of thick yoghurt.

    Persian herb omelette (kuku sabzi)

    Serves: 4
    Cooking Time: 15 mins


    • 250ml (1 cup) fresh coriander, finely chopped
    • 125ml (½ cup) fresh mint, finely chopped
    • 125ml (½ cup) fresh flat-leaf parsley, finely chopped
    • 60ml (¼ cup) fresh dill, finely chopped
    • bunch of spring onions, green ends only, finely chopped
    • 8 large eggs, beaten
    • a pinch of saffron
    • salt and freshly ground black pepper, to taste
    • 45ml (3 tbsp) olive oil
    • thick Greek yoghurt, to serve



    Preheat the grill.


    Combine the coriander, mint, parsley, dill, spring onions, eggs and saffron in a large bowl. Season well and whisk the mixture until all the ingredients are combined.


    Heat the olive oil in a large non-stick, ovenproof frying pan.


    Add the egg mixture and cook for 5 minutes. Transfer to the grill and grill until the omelette is cooked through,about 5 – 6 minutes.


    Remove from the grill, slide onto a chopping board and slice into thick wedges.


    Serve with lashings of thick Greek yoghurt.