Kuku Sabzi is a traditional Persian omelette made using garlic chives, and is typically served at Persian New Year although can be enjoyed throughout the year! This dish has a lot of cultural significance and symbolism, with the herbs symbolising rebirth and the eggs symbolising fertility and is often eaten with bread or rice


  • 275g garlic chives (if these are not available you can substitute for the green part of a spring onion)
  • 30g fresh chopped coriander
  • 20g chopped fresh dill (or 5g dried if fresh is not available)
  • 6 eggs
  • 20g Greek style yoghurt
  • 2 tbsp Zeina almond flour
  • 3/4 tbsp baking powder
  • 1/2 tsp turmeric
  • Pinch of chipotle pepper powder
  • 1/4 tsp cinnamon, cumin, cardamom & nutmeg
  • 75g Zeina walnuts
  • Salt & pepper to taste
  • 2 tbsp barberries
  • 3 tbsp olive oil
  • 1 tbsp butter


1. Slice the green parts of the spring onion into small strips, wash and leave to dry for at least an hour

2. Roughly chop the coriander and dill and add to the bowl along with the spring onions

3. Whisk the eggs in a bowl and then add the yoghurt, Zeina almond flour, baking powder and all herbs and spices

4. Chop the Zeina walnuts and lightly toast them in a pan for around 5 minutes, add this to the egg mixture and then pour onto the spring onion mixture. Add the barberries and mix until combines

5. Add the oil and butter to a frying pan and pour in the mixture once the butter has melted. For extra crunch, press some more walnuts into the top

6. Leave to cook on a low heat for around 10-15 minutes, then flip and cook for a further 10 minutes on the other side

7. Once cooked through, remove form the pan and serve with some more barberries sprinkled on top, this can be enjoyed hot or cold!

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