Skip to main content
Epicurious

Kuku Loobia Sabz (Green Bean Frittata)

4.0

(2)

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.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

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
Chickpeas in Coconut Sauce
Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Maple Tamagoyaki
From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.
Crunchy Beans
With haricots verts and crispy chickpeas, this two-bean salad will wow any party or potluck.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Hong Kong Egg Scramble
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Microwaved Tofu With Butter and Soy Sauce
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
Rotisserie Chicken Congee
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.