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Kuku Loobia Sabz (Green Bean Frittata)

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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.

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