Skip to main content
Epicurious
Cookbooks

Kuku Loobia Sabz (Green Bean Frittata)

By Roya Shariat and Gita Sadeh

4.3

(3)

Green bean frittata on a silver serving tray.
Photo by Farrah Skeiky

Kuku sabzi might be the most famous Iranian kuku, but we have a few lesser-known frittatas that are just as easy to make—and just as tasty. Kukus were go-to dishes for my mom as a college student living on her own and they have become easy favorites for me. This recipe explains how to make one large kuku that can be cut into pieces, but if you’re brave, you can try keeping the frittata intact by flipping it onto a plate and returning it to the pan, when you’re ready to turn it over.

This recipe was excerpted from ‘Maman and Me' by Roya Shariat and Gita Sadeh. Buy the full book on Amazon.

What you’ll need

Recipe information

  • Yield

    Makes 1 large kuku

Ingredients

1 lb. fresh green beans, trimmed and cut into 1-inch pieces
5 large eggs
½ tsp. fine salt
¼ tsp. freshly ground black pepper
1 tsp. ground turmeric
1 Tbsp. all-purpose flour
⅓ cup vegetable oil

Preparation

  1. Step 1

    Fill a medium pot with water, add a dash of salt, and bring to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook for 3 to 5 minutes, or until bright green and warmed through. Drain the green beans and immediately plunge into the ice water to stop the cooking and preserve the color. Drain the green beans again, then dry with paper towels or a kitchen towel.

    Step 2

    In a large bowl, beat the eggs with the salt, pepper, and turmeric. Stir in the green beans, followed by the flour.

    Step 3

    Heat the oil in a medium frying pan over medium heat until glistening. Add the kuku mixture and let cook for 5 to 10 minutes, or until the bottom is set. Using a wooden spatula, cut the kuku into fourths and flip the pieces over. Cover and let cook for another 5 to 7 minutes, or until lightly golden on both sides. Place the kuku pieces on a platter lined with paper towels to soak up any excess oil. Flip the pieces and leave for a few more minutes.

    Do ahead: Kuku is delicious warm or cold and will keep in the refrigerator for up to 1 week. It can also be frozen for up to 3 months and reheated in the oven.

Maman and Me cover.jpg
Excerpted from Maman and Me by Roya Shariat and Gita Sadeh. Courtesy of PA Press/Chronicle. Buy the full book from Amazon or Chronicle.
TagsCookbooksIranianMiddle EasternBreakfastFrittataEggGreen BeanBean and LegumeVegetableVegetarianGluten FreeEasyMake AheadBrunchLunchDinnerMain

See Related Recipes and Cooking Tips

Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.