Turn Over a New Leafy Green Vegetable

Spring, a time of renewal and rebirth, is upon us! As someone who dreads the colder months like an impending death sentence, the arrival of spring feels like getting a new lease on life. We’ve been pardoned for our crimes, free to go back out and commit fresh offenses against the world. Nothing too severe now; I’m just talking about reinterpreting traditional dishes in unconventional and sometimes controversial ways. In lieu of traveling to get the full experience while still craving a taste of different cultures, that’s always my MO.

For as long as I’ve known about the celebration of Nowruz, I’ve always wanted a slice of the festivities for myself. The Iranian New Year, also known as the Persian New Year, begins today to mark the spring equinox. For some, that means spring cleaning, shopping, or visiting with friends, but for most, it means eating, drinking, and dancing, just as any good holiday should entail. Combining all of these inclinations, you’ll find incredibly creative dishes that are also excellent for clearing out the fridge of any bits and bobs leftover. I suppose the results are so good, they might make you want to dance, too.

Top of mind for me is kuku sabzi, frequently described as a Persian frittata, though I find that a bit misleading. It’s more about the herbs and greens than the eggs, bound together with just enough filler to create a cohesive savory cake. I recall seeing a vendor at the San Francisco Ferry Building Farmers market selling them in the early dawn hours, pomegranate arils sparkling on top like cut gems. Oh how they would tease me, beckoning in shades of dark emerald green, yet impossibly tangled up in that eggy base. I vowed to make my own, remembering that pledge every year as spring rolled around, and being too busy to make good on the promise.

I’m no less busy these days but I do have a better approach to time management. When something is important, we seem to find a way to make time, no matter what. I think it’s important to honor this Iranian tradition with my own eggless spin, if only to finally be able to enjoy it myself.

Kuku sabzi can be slightly sweet, pockmarked with chopped dates, barberries, or pomegranate arils with a hint of aromatic rose petals, or savory, leaning more heavily into bold spices, or a combination of the two. Terminally indecisive, I thought that mixture seemed like a fair compromise to try all the best, most intriguing additions at once.

Though it seems like a ton of greenery on paper, just trust me: You need to add them all. Granted, it doesn’t have to be this precise formula, since it’s excellent for cleaning out all the scraps you might find languishing in the vegetable crisper. Mix and match, make it your own, and dance a little jig when it’s all done.

Yield: Makes 6 Servings

Eggless Kuku Sabzi

Eggless Kuku Sabzi

Bright and aromatic with fresh herbs and bold spices, this eggless take on kuku sabzi is a celebration of spring. Fantastic both warm and at room temperature, you can make it well ahead of time to eat for breakfast, brunch, lunch, or dinner. If the weather cooperates, it's fantastic to pack for a picnic, too.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


Kuku Sabzi:

  • 3 Tablespoons Olive Oil
  • 1 Medium Yellow Onion, Diced
  • 4 - 6 Cloves Garlic, Minced
  • 1 Bunch (1 - 2 Cups) Fresh Parsley, Minced
  • 1 Bunch (1 - 2 Cups) Fresh Cilantro, Minced
  • 1/4 Cup Fresh Mint, Minced
  • 1/2 Cup Garbanzo Bean (Chickpea) Flour
  • 2 Tablespoons Nutritional Yeast
  • 1 Tablespoon Potato Starch
  • 1 Tablespoon Dried Dill
  • 2 1/2 Teaspoons Powdered Kale or Spinach
  • 1 Teaspoon Black Salt (Kala Namak)
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Fenugreek Seed
  • 1/2 Teaspoon Ground Cardamom
  • 1/2 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Baking Powder
  • 1 Cup Vegetable or Mushroom Stock
  • 1/2 Teaspoon Rosewater

To Garnish:

  • 1/4 Cup Toasted Walnuts (Optional)
  • 1/2 Cup Dried Cranberries and/or Fresh Pomegranate Arils (Optional)


  1. Preheat your oven to 350 degrees and lightly grease an 8-inch round cake pan. Set aside.
  2. Heat the oil in a medium saucepan over medium heat. Once shimmering, add the onions. Saute for 4 - 5 minutes, until translucent, and add the garlic. Cook for another 4 - 5 minutes until lightly browned. Let cool.
  3. In a medium bowl, mix together the fresh herbs and toss with chickpea flour to coat. Add in the nutritional yeast, potato starch, and all the remaining spices and seasonings, including the baking powder. Add the sauteed garlic and onion. Stir thoroughly to combine.
  4. Add the stock and rosewater last, mixing vigorously to make sure there are no remaining clumps of dry spices or flour. Don't be afraid of over-mixing because the batter is gluten-free, so have at it!
  5. Transfer the batter to your prepared pan and lightly tap the pan on the counter a few times to release any air bubbles.
  6. Bake for 30 - 35 minutes, until the center appears to be set and lightly golden brown on top. Let cool for at least 15 minutes before garnishing with the optional toppings and slicing. (The leftovers also taste great cold, in my opinion!)

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 265Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 492mgCarbohydrates: 37gFiber: 7gSugar: 19gProtein: 8g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

7 thoughts on “Turn Over a New Leafy Green Vegetable

  1. I’ve never heard of this, or the celebration. Where have I been?! It really looks lovely, and obviously cooks beautifully without eggs.

    1. I feel your pain! You could always use spinach or more parsley. Anything green goes, really.

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