Kuku Sabzi with Lamb
Persian herb frittata with seared lamb mince, fenugreek leaf, and tart barberry, spiced with turmeric and cinnamon.
TOTAL TIME
41 min
ACTIVE TIME
20 min
QUANTITY
~1.15 kg
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/15
Tools0/12
Ingredients0/15 gathered · 4 servings
400g
1tsp
0.5tsp
1tsp
1tsp
80g
60g
40g
6piecedried10g
50gdried30g
6piece
0.5tsp
60ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 400g | — | — | ||
| 2 | | 1tsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 80g | — | — | |
| 7 | | 60g | — | — | |
| 8 | | 40g | — | — | |
| 9 | | 6piece | — | — | |
| 10 | 10g | dried | — | ||
| 11 | | 50g | — | — | |
| 12 | 30g | dried | — | ||
| 13 | | 6piece | — | — | |
| 14 | | 0.5tsp | — | — | |
| 15 | | 60ml | — | — |
Tools12 items
Serveware1 item
Procedure42 steps
1 of 42
Tip the lamb mince into the frying pan.
Lamb mince · 400 g
⏱ 10s
ResultLamb mince2 of 42
Add half the turmeric to the pan with the lamb.
Ground turmeric · 0.5 tsp⏱ 5s
ResultLamb mince and ground turmeric3 of 42
Add the cinnamon to the pan.
Ground cinnamon · 0.5 tsp⏱ 5s
ResultLamb mince and ground turmeric and ground cinnamon4 of 42
Season the lamb with a quarter teaspoon of salt.
Salt · 0.25 tsp⏱ 5s
ResultLamb mince mixture5 of 42
Add half the black pepper to the pan.
Ground black pepper · 0.5 tsp⏱ 5s
ResultLamb mince mixture6 of 42
Set the pan over a medium-high heat and cook the lamb, breaking it up with a wooden spoon, until browned all over and any liquid has evaporated.
⏱ 8 min
ResultBrowned spiced lamb mince7 of 42
Spoon the browned lamb into a small bowl and leave it to cool to room temperature.
⏱ 15s
ResultCooled spiced lamb minceused in step 278 of 42
Lay the flat-leaf parsley on the chopping board.
Flat-leaf parsley · 80 g
⏱ 10s
ResultFlat-leaf parsley9 of 42
Finely chop the parsley, leaves and tender stalks together, until very fine.
⏱ 1 min
ResultFinely chopped parsley10 of 42
Sweep the chopped parsley into the large mixing bowl.
⏱ 10s
ResultFinely chopped parsley11 of 42
Lay the fresh coriander on the chopping board.
Fresh coriander · 60 g⏱ 10s
ResultFresh coriander12 of 42
Finely chop the coriander, leaves and fine stalks together.
⏱ 50s
ResultFinely chopped coriander13 of 42
Sweep the chopped coriander into the bowl with the parsley.
⏱ 10s
ResultFinely chopped parsley and finely chopped coriander14 of 42
Lay the fresh dill on the chopping board.
Fresh dill · 40 g⏱ 10s
ResultFresh dill16 of 42
Sweep the chopped dill into the bowl.
⏱ 10s
ResultFinely chopped parsley and finely chopped coriander and finely chopped dill17 of 42
Lay the spring onions on the chopping board.
Spring onions · 6 piece⏱ 10s
ResultSpring onions18 of 42
Trim the root ends and any ragged dark tips from the spring onions.
⏱ 30s
ResultTrimmed spring onions19 of 42
Strip away any loose or papery outer layer from each spring onion to reveal the clean white stem beneath.
⏱ 30s
ResultPeeled trimmed spring onions20 of 42
Finely slice the trimmed spring onions, white and green parts alike.
⏱ 40s
ResultSliced spring onions21 of 42
Sweep the sliced spring onions into the bowl.
⏱ 10s
ResultSliced spring onion and finely chopped parsley mixture22 of 42
Add the dried fenugreek leaves to the bowl, crumbling them between your fingers as you go.
Fenugreek leaf · 10 g
⏱ 10s
ResultSliced spring onion and finely chopped parsley mixture23 of 42
Tip the walnuts onto the chopping board.
Walnuts · 50 g⏱ 10s
ResultWalnuts24 of 42
Roughly chop the walnuts into small pieces.
⏱ 30s
ResultRoughly chopped walnuts25 of 42
Add the chopped walnuts to the bowl.
⏱ 10s
ResultRoughly chopped walnut and sliced spring onion mixture26 of 42
Add the dried barberries to the bowl.
Barberry · 30 g
⏱ 10s
ResultRoughly chopped walnut and sliced spring onion mixture27 of 42
Add the cooled spiced lamb mince to the herb mixture.
⏱ 15s
ResultCooled spiced lamb mince mixture28 of 42
Crack the eggs directly into the bowl, discarding the shells.
Egg · 6 piece⏱ 30s
ResultCooled spiced lamb mince and egg mixture29 of 42
Add the remaining turmeric to the bowl.
Ground turmeric · 0.5 tsp⏱ 5s
ResultCooled spiced lamb mince and egg mixture30 of 42
Add the remaining black pepper.
Ground black pepper · 0.5 tsp⏱ 5s
ResultCooled spiced lamb mince and egg mixture31 of 42
Add the remaining salt.
Salt · 0.75 tsp⏱ 5s
ResultCooled spiced lamb mince and egg mixture32 of 42
Add the baking powder.
Baking powder · 0.5 tsp⏱ 5s
ResultCooled spiced lamb mince and egg mixture33 of 42
Beat everything together with a fork until the eggs are fully broken up and the herbs, lamb and egg are thoroughly combined into a thick, flecked batter.
⏱ 1 min
ResultKuku sabzi batterused in step 3634 of 42
Pour the olive oil into the frying pan.
Extra-virgin olive oil · 60 ml⏱ 10s
ResultMeasured oil35 of 42
Set the pan over a medium heat and warm the oil until it shimmers and a drop of batter sizzles immediately on contact.
⏱ 1 min 30s
ResultHot oil36 of 42
Pour the batter into the hot pan and spread it gently to fill the pan evenly.
⏱ 15s
ResultHot oil and kuku sabzi batter37 of 42
Cook undisturbed over a medium-low heat until the edges are set and the top is just beginning to look dry at the rim, about 12 to 15 minutes.
⏱ 15 min
ResultHalf-set kuku sabzi38 of 42
Place the lid on the pan.
⏱ 10s
39 of 42
Continue cooking with the lid on for a further 5 minutes, until the centre is fully set and the base is deep golden.
⏱ 5 min
ResultSet kuku sabzi40 of 42
Lift the lid off the pan and set it aside.
⏱ 10s
41 of 42
Place a large flat plate face-down over the pan, then in one confident movement invert the pan so the kuku drops golden-side up onto the plate, and slide it back into the pan uncooked-side down.
⏱ 30s
ResultUpturned kuku sabzi42 of 42
Cook the second side over a medium-low heat for 3 to 4 minutes until golden and cooked through.
⏱ 3 min
ResultGolden kuku sabziTotal Time41 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Tip the lamb mince into the frying pan.⏱ 10sResultLamb mince |
| 2 | 0.5 tsp | | Add half the turmeric to the pan with the lamb.⏱ 5sResultLamb mince and ground turmeric |
| 3 | 0.5 tsp | | Add the cinnamon to the pan.⏱ 5sResultLamb mince and ground turmeric and ground cinnamon |
| 4 | 0.25 tsp | | Season the lamb with a quarter teaspoon of salt.⏱ 5sResultLamb mince mixture |
| 5 | 0.5 tsp | | Add half the black pepper to the pan.⏱ 5sResultLamb mince mixture |
| 6 | — | | Set the pan over a medium-high heat and cook the lamb, breaking it up with a wooden spoon, until browned all over and any liquid has evaporated.⏱ 8 minResultBrowned spiced lamb mince |
| 7 | Browned spiced lamb mincestep 6 | | Spoon the browned lamb into a small bowl and leave it to cool to room temperature.⏱ 15sResultCooled spiced lamb minceused in step 27 |
| 8 | 80 g | | Lay the flat-leaf parsley on the chopping board.⏱ 10sResultFlat-leaf parsley |
| 9 | Flat-leaf parsleystep 8 | | Finely chop the parsley, leaves and tender stalks together, until very fine.⏱ 1 minResultFinely chopped parsley |
| 10 | Finely chopped parsleystep 9 | | Sweep the chopped parsley into the large mixing bowl.⏱ 10sResultFinely chopped parsley |
| 11 | 60 g | | Lay the fresh coriander on the chopping board.⏱ 10sResultFresh coriander |
| 12 | Fresh corianderstep 11 | | Finely chop the coriander, leaves and fine stalks together.⏱ 50sResultFinely chopped coriander |
| 13 | Finely chopped corianderstep 12 | | Sweep the chopped coriander into the bowl with the parsley.⏱ 10sResultFinely chopped parsley and finely chopped coriander |
| 14 | 40 g | | Lay the fresh dill on the chopping board.⏱ 10sResultFresh dill |
| 15 | Fresh dillstep 14 | | Finely chop the dill fronds.⏱ 40sResultFinely chopped dill |
| 16 | Finely chopped dillstep 15 | | Sweep the chopped dill into the bowl.⏱ 10sResultFinely chopped parsley and finely chopped coriander and finely chopped dill |
| 17 | 6 piece | | Lay the spring onions on the chopping board.⏱ 10sResultSpring onions |
| 18 | Spring onionsstep 17 | | Trim the root ends and any ragged dark tips from the spring onions.⏱ 30sResultTrimmed spring onions |
| 19 | Trimmed spring onionsstep 18 | | Strip away any loose or papery outer layer from each spring onion to reveal the clean white stem beneath.⏱ 30sResultPeeled trimmed spring onions |
| 20 | Peeled trimmed spring onionsstep 19 | | Finely slice the trimmed spring onions, white and green parts alike.⏱ 40sResultSliced spring onions |
| 21 | Sliced spring onionsstep 20 | | Sweep the sliced spring onions into the bowl.⏱ 10sResultSliced spring onion and finely chopped parsley mixture |
| 22 | 10 g | | Add the dried fenugreek leaves to the bowl, crumbling them between your fingers as you go.⏱ 10sResultSliced spring onion and finely chopped parsley mixture |
| 23 | 50 g | | Tip the walnuts onto the chopping board.⏱ 10sResultWalnuts |
| 24 | Walnutsstep 23 | | Roughly chop the walnuts into small pieces.⏱ 30sResultRoughly chopped walnuts |
| 25 | Roughly chopped walnutsstep 24 | | Add the chopped walnuts to the bowl.⏱ 10sResultRoughly chopped walnut and sliced spring onion mixture |
| 26 | 30 g | | Add the dried barberries to the bowl.⏱ 10sResultRoughly chopped walnut and sliced spring onion mixture |
| 27 | Cooled spiced lamb mincestep 7 | | Add the cooled spiced lamb mince to the herb mixture.⏱ 15sResultCooled spiced lamb mince mixture |
| 28 | 6 piece | | Crack the eggs directly into the bowl, discarding the shells.⏱ 30sResultCooled spiced lamb mince and egg mixture |
| 29 | 0.5 tsp | | Add the remaining turmeric to the bowl.⏱ 5sResultCooled spiced lamb mince and egg mixture |
| 30 | 0.5 tsp | | Add the remaining black pepper.⏱ 5sResultCooled spiced lamb mince and egg mixture |
| 31 | 0.75 tsp | | Add the remaining salt.⏱ 5sResultCooled spiced lamb mince and egg mixture |
| 32 | 0.5 tsp | | Add the baking powder.⏱ 5sResultCooled spiced lamb mince and egg mixture |
| 33 | — | | Beat everything together with a fork until the eggs are fully broken up and the herbs, lamb and egg are thoroughly combined into a thick, flecked batter.⏱ 1 minResultKuku sabzi batterused in step 36 |
| 34 | 60 ml | | Pour the olive oil into the frying pan.⏱ 10sResultMeasured oil |
| 35 | — | | Set the pan over a medium heat and warm the oil until it shimmers and a drop of batter sizzles immediately on contact.⏱ 1 min 30sResultHot oil |
| 36 | Kuku sabzi batterstep 33 | | Pour the batter into the hot pan and spread it gently to fill the pan evenly.⏱ 15sResultHot oil and kuku sabzi batter |
| 37 | — | | Cook undisturbed over a medium-low heat until the edges are set and the top is just beginning to look dry at the rim, about 12 to 15 minutes.⏱ 15 minResultHalf-set kuku sabzi |
| 38 | — | | Place the lid on the pan.⏱ 10s |
| 39 | — | | Continue cooking with the lid on for a further 5 minutes, until the centre is fully set and the base is deep golden.⏱ 5 minResultSet kuku sabzi |
| 40 | — | | Lift the lid off the pan and set it aside.⏱ 10s |
| 41 | — | | Place a large flat plate face-down over the pan, then in one confident movement invert the pan so the kuku drops golden-side up onto the plate, and slide it back into the pan uncooked-side down.⏱ 30sResultUpturned kuku sabzi |
| 42 | — | | Cook the second side over a medium-low heat for 3 to 4 minutes until golden and cooked through.⏱ 3 minResultGolden kuku sabzi |
| Total Time | 41 min | ||
Serving
- Slide the kuku onto a large serving plate and bring it straight to the table, cut into wedges.
Nutritionper serving
Estimated · pre-cooking · 94% ingredients covered
| Nutrient | Per serving |
|---|---|
| 363kcal | |
| 14g | |
| 30g | |
| 5g | |
| 12g | |
| 5g | |
| 4g | |
| 786mg |
Ingredients0/15
Tools0/12
Recipe
Kuku Sabzi with Lamb
Persian herb frittata with seared lamb mince, fenugreek leaf, and tart barberry, spiced with turmeric and cinnamon.
What you’ll doYou will brown spiced lamb mince, then finely chop four fresh herbs and combine them with walnuts, barberries, cooled lamb and beaten eggs into a thick batter. Heat olive oil in a frying pan until it shimmers, pour in the batter, and cook covered until the centre sets. Flip the frittata onto a plate and cook the second side until golden.
Serves4
Total41 min
LevelMedium
Ingredients
- Lamb mince400 g
- Ground turmeric1 tsp
- Ground cinnamon0.5 tsp
- Salt1 tsp
- Ground black pepper1 tsp
- Flat-leaf parsley80 g
- Fresh coriander60 g
- Fresh dill40 g
- Spring onions6 piece
- Fenugreek leaf, dried10 g
- Walnuts50 g
- Barberry, dried30 g
- Egg6 piece
- Baking powder0.5 tsp
- Extra-virgin olive oil60 ml
Tools
Pan lidSmall bowlLarge mixing bowlLarge frying panChef's knifeCling filmSpatulaWooden spoonLarge serving plateLarge flat plateForkChopping board
Method
1
Tip the lamb mince into the frying pan.
10sLarge frying panLamb mince · 400 g
2
Add half the turmeric to the pan with the lamb.
5sLarge frying panGround turmeric · 0.5 tsp
3
Add the cinnamon to the pan.
5sLarge frying panGround cinnamon · 0.5 tsp
4
Season the lamb with a quarter teaspoon of salt.
5sLarge frying panSalt · 0.25 tsp
5
Add half the black pepper to the pan.
5sLarge frying panGround black pepper · 0.5 tsp
6
Set the pan over a medium-high heat and cook the lamb, breaking it up with a wooden spoon, until browned all over and any liquid has evaporated.
8 minLarge frying pan, Wooden spoon
7
Spoon the browned lamb into a small bowl and leave it to cool to room temperature.
Result · Cooled spiced lamb mince · used in step 27
15sSmall bowlBrowned spiced lamb mince · step 6
8
Lay the flat-leaf parsley on the chopping board.
10sChopping boardFlat-leaf parsley · 80 g
9
Finely chop the parsley, leaves and tender stalks together, until very fine.
1 minChopping board, Chefs knifeFlat-leaf parsley · step 8
10
Sweep the chopped parsley into the large mixing bowl.
10sLarge mixing bowlFinely chopped parsley · step 9
11
Lay the fresh coriander on the chopping board.
10sChopping boardFresh coriander · 60 g
12
Finely chop the coriander, leaves and fine stalks together.
50sChopping board, Chefs knifeFresh coriander · step 11
13
Sweep the chopped coriander into the bowl with the parsley.
10sLarge mixing bowlFinely chopped coriander · step 12
14
Lay the fresh dill on the chopping board.
10sChopping boardFresh dill · 40 g
15
Finely chop the dill fronds.
40sChopping board, Chefs knifeFresh dill · step 14
16
Sweep the chopped dill into the bowl.
10sLarge mixing bowlFinely chopped dill · step 15
17
Lay the spring onions on the chopping board.
10sChopping boardSpring onions · 6 piece
18
Trim the root ends and any ragged dark tips from the spring onions.
30sChopping board, Chefs knifeSpring onions · step 17
19
Strip away any loose or papery outer layer from each spring onion to reveal the clean white stem beneath.
30sChopping board, Chefs knifeTrimmed spring onions · step 18
20
Finely slice the trimmed spring onions, white and green parts alike.
40sChopping board, Chefs knifePeeled trimmed spring onions · step 19
21
Sweep the sliced spring onions into the bowl.
10sLarge mixing bowlSliced spring onions · step 20
22
Add the dried fenugreek leaves to the bowl, crumbling them between your fingers as you go.
10sLarge mixing bowlFenugreek leaf · 10 g
23
Tip the walnuts onto the chopping board.
10sChopping boardWalnuts · 50 g
24
Roughly chop the walnuts into small pieces.
30sChopping board, Chefs knifeWalnuts · step 23
25
Add the chopped walnuts to the bowl.
10sLarge mixing bowlRoughly chopped walnuts · step 24
26
Add the dried barberries to the bowl.
10sLarge mixing bowlBarberry · 30 g
27
Add the cooled spiced lamb mince to the herb mixture.
15sLarge mixing bowlCooled spiced lamb mince · step 7
28
Crack the eggs directly into the bowl, discarding the shells.
30sLarge mixing bowlEgg · 6 piece
29
Add the remaining turmeric to the bowl.
5sLarge mixing bowlGround turmeric · 0.5 tsp
30
Add the remaining black pepper.
5sLarge mixing bowlGround black pepper · 0.5 tsp
31
Add the remaining salt.
5sLarge mixing bowlSalt · 0.75 tsp
32
Add the baking powder.
5sLarge mixing bowlBaking powder · 0.5 tsp
33
Beat everything together with a fork until the eggs are fully broken up and the herbs, lamb and egg are thoroughly combined into a thick, flecked batter.
Result · Kuku sabzi batter · used in step 36
1 minLarge mixing bowl, Fork
34
Pour the olive oil into the frying pan.
10sLarge frying panExtra-virgin olive oil · 60 ml
35
Set the pan over a medium heat and warm the oil until it shimmers and a drop of batter sizzles immediately on contact.
1 min 30sLarge frying pan
36
Pour the batter into the hot pan and spread it gently to fill the pan evenly.
15sLarge frying panKuku sabzi batter · step 33
37
Cook undisturbed over a medium-low heat until the edges are set and the top is just beginning to look dry at the rim, about 12 to 15 minutes.
15 minLarge frying pan
38
Place the lid on the pan.
10sLarge frying pan, Pan lid
39
Continue cooking with the lid on for a further 5 minutes, until the centre is fully set and the base is deep golden.
5 minLarge frying pan, Pan lid
40
Lift the lid off the pan and set it aside.
10sLarge frying pan
41
Place a large flat plate face-down over the pan, then in one confident movement invert the pan so the kuku drops golden-side up onto the plate, and slide it back into the pan uncooked-side down.
30sLarge frying pan, Large flat plate, Spatula
42
Cook the second side over a medium-low heat for 3 to 4 minutes until golden and cooked through.
3 minLarge frying pan
43
Slide the kuku onto a large serving plate and bring it straight to the table, cut into wedges.
Result · Golden kuku sabzi
20sLarge serving plateGolden kuku sabzi · step 42
Printed 11 October 2026