For the typical kuku-ye sabzi (as pictured), the eggs and herbs are mixed and seasoned with salt, black pepper and ground turmeric or adviyeh spice mixture. The mixture is then poured into a preheated oiled pan, covered and cooked over low heat until set, sometimes flipped or finished in a hot oven. Some cooks saute the herbs briefly before adding the eggs. The amount of herb ingredients usually greatly exceeds the amount of eggs, which merely serve to hold the kuku together, making the predominant flavor that of the herbs rather than that of a typical "egg omelette." Walnuts and zereshk (barberries) are a favorite garnish. It is often sliced and served hot or cold with bread or rice, yogurt and torshi (pickled vegetables).
Kuku is similar to the Frittata dish. By comparison with kuku, frittata recipes use a larger proportion of eggs to bind smaller amounts of other ingredients and are typically cooked for a shorter time, usually in a skillet over a low heat, before being turned over or grilled briefly to set the top layer.