A Perfect Persian Lunch: Kukuye Sabsi

An Old Favourite from Monday Morning Cooking Club

If you’re looking for a simple lunch for friends, here it is. This recipe comes from the kitchen of Judy Wilkenfeld and appears in Monday Morning Cooking Club – the food, the stories, the sisterhood.

Kukuye sabsi is a Persian-style omelette, similar to a frittata, and is often served on New Year’s Day in Iran. The secret of the texture is to chop the parsley coarsely, not finely.

A delicious, light lunch.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Mains
Cuisine Persian
Servings 4 to 6 serves


  • 12 eggs
  • 2 bunches flat leaf parsley ,leaves coarsely chopped, stems discarded
  • 3/4 tsp crushed garlic
  • 2 tbsp olive oil
  • radishes, mint and/or spring onions, to garnish
  • yoghurt, to serve


  • Lightly whisk the eggs together. Add the parsley, spring onions and garlic. Season well with salt and pepper and combine well.
  • Heat the olive oil in a medium non-stick frying pan on a low–medium heat until hot. Add the egg mixture and cook for 5 minutes or until almost set.
  • Flip the omelette carefully onto a large plate and then slide it back into the pan and cook the other side for a couple of minutes, or until just set.
  • Serve either warm or cold, with the garnishes and a dollop of yoghurt.


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