Air Fryer Persian Kuku Sabzi with Dill and Kidney Beans

Name: Air Fryer Persian Kuku Sabzi with Dill and Kidney Beans
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 8 whole large eggs, at room temperature; 1½ cups (45 g) fresh dill, finely chopped; 1 cup (30 g) fresh flat-leaf parsley, finely chopped; 1 can (15 oz / 425 g) (425 g) canned kidney beans, drained, rinsed, and patted dry; ½ cup (50 g) raw walnuts, coarsely chopped; 2 tbsp (30 g) unsalted butter, melted; ¾ tsp (4 g) sea salt; ¼ tsp (1.3 ml) freshly ground black pepper; ¼ tsp (½ g) turmeric powder (optional)

From the MyKitchenBank Kitchen

A vibrant Persian herb frittata loaded with fresh dill, parsley, kidney beans, and walnuts, cooked until golden and slightly crispy at the edges in the air fryer. This naturally gluten-free dish is herbaceous, nutty, and satisfying—ready in under 30 minutes. Serve warm or at room temperature with yogurt and flatbread.

Prep: 12 min
Cook: 18 min
Wait: 2 min
Total: 32 min
Makes: 1 frittata (4 servings)

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Steps

Before you start

Bring eggs to room temperature (15 minutes) for even cooking
Rinse canned kidney beans and pat very dry
Chop herbs finely—they should be uniform in size
Preheat air fryer to 350°F (175°C)

1
Prepare the pan
- Brush the 7-inch cake pan or air fryer insert with melted butter, coating the bottom and sides evenly.
- Set aside.
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Ready when: Pan is thoroughly buttered with no dry spots
Tip: Greasing well prevents the kuku from sticking and creates a light, golden edge.
2
Combine eggs and herbs
- In a large mixing bowl, whisk the 8 room-temperature eggs until well blended.
- Fold in the finely chopped dill and parsley until evenly distributed throughout the mixture.
- The herbs should be spread throughout, not clumped in one area.
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Ready when: Herbs are uniformly mixed through the eggs; no large pockets of herbs remain
Tip: Don't overbeat the eggs; just whisk until the yolks and whites are combined. Overwhisking makes the kuku tough.
3
Add beans, nuts, and seasoning
- Stir the drained kidney beans, chopped walnuts, salt, black pepper, and turmeric (if using) into the egg-herb mixture.
- Fold gently until all ingredients are evenly distributed.
- The beans and nuts should be scattered throughout, not sunk to the bottom.
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Ready when: All ingredients are evenly mixed; no streaks of unmixed egg remain
Tip: Fold gently to avoid breaking the beans and to ensure they stay suspended throughout the frittata.
4
Pour into pan and air fryOven 350°F / 175°C
- Pour the egg mixture into the prepared 7-inch pan.
- Smooth the top gently with a spatula.
- Place the pan in the preheated 350°F (175°C) air fryer basket.
- Air fry for 18 minutes, until the top is set and slightly golden and the center feels firm when gently pressed.
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Ready when: Top is set and light golden brown; center is firm when pressed; a toothpick inserted in the center comes out clean or with just a tiny bit of moist egg
Tip: Check at 15 minutes if your air fryer runs hot; the kuku should not brown too quickly. If the top is browning too fast, reduce temperature to 325°F (163°C) for the last few minutes.
5
Rest and cool
- Remove the pan from the air fryer using tongs or an oven mitt (it will be hot).
- Let the kuku rest in the pan for 2 minutes to set fully before turning out onto a serving plate.
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Ready when: Top feels firm; kuku begins to pull away slightly from the sides of the pan
Tip: Resting prevents the kuku from breaking apart when you remove it; don't skip this step.
6
Serve
- Run a thin knife around the edge of the pan to loosen the kuku.
- Slide it onto a cutting board or serving plate.
- Slice into 4 wedges and serve warm or at room temperature.
- Accompany with plain yogurt, fresh herbs, and warm flatbread if desired.
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Ready when: Kuku is cleanly sliced into 4 equal wedges
Tip: A warm kuku is easier to slice cleanly; if serving later, slice it first, then reheat gently if preferred.

Good to know

Tips

Room-temperature eggs whisk more smoothly and cook more evenly than cold eggs; pull them from the fridge 15 minutes before starting.
The turmeric adds authentic color and a subtle earthy flavor, but it's optional if you don't have it on hand.
Serve the kuku warm or at room temperature with a dollop of plain Greek yogurt, sliced tomatoes, and fresh herbs on the side.
This recipe also works beautifully in a regular oven at 350°F (175°C) in the same pan for 22–25 minutes if you don't have an air fryer.

Make ahead

Chop and store the dill and parsley separately in airtight containers in the refrigerator up to 24 hours ahead. You can also drain and pat dry the kidney beans up to 4 hours in advance.

Storage & reheating

Refrigerate leftover kuku in an airtight container for up to 4 days. Reheat gently in a 275°F (135°C) oven for 10 minutes or briefly in the microwave (20–30 seconds). Freezing is not recommended as the texture becomes watery upon thawing.

Substitutions

fresh dill → Fresh tarragon or a mix of fresh mint and parsley. Use the same amount by volume. Tarragon is slightly more anise-like; mint shifts the flavor profile but is authentic to some Persian versions.
canned kidney beans → Chickpeas or white beans. Chickpeas add a nuttier flavor; white beans are milder. Use the same 15 oz (425 g) drained amount.
raw walnuts → Pistachios or almonds. Pistachios are traditional in some Persian egg dishes; almonds are milder. Chop to the same coarse size.
turmeric powder → A pinch of saffron threads steeped in 1 tbsp warm water. Saffron is more luxurious and traditional; add the soaking liquid to the egg mixture. Omit entirely if neither is available.