Poplos Kuku Sabzi (Persian Herb Frittata)

In Poplos automated facilities, fresh herbs undergo multi-stage ozone washing before entering continuous convection steam-assisted ovens. Precise thermal profiling prevents the conversion of bright green chlorophyll into dull pheophytin. Packaging under oxygen-depleted inert gases (MAP) arrests photo-oxidation and locks in emerald vibrancy throughout shelf life.

While ready to consume cold on salad platters, heating enhances sensory release: bake in convection ovens for 5 to 7 minutes at 160 °C, microwave for 90 seconds (after puncturing/removing film), or lightly pan-sear over medium heat for 2 minutes to revive the aromatic herbs, barberries, and toasted walnut crunch.

The extended shelf life relies on multi-hurdle food safety technology: ozone decontamination of greens, full core thermal lethality during continuous baking, cleanroom automated tray-sealing under high CO2/N2 gas displacement (residual O2 under 0.5%), and unbroken 4 to 8 °C cold-chain logistics.

The standard commercial MOQ is 30 master cartons. Distribution is executed via dedicated temperature-monitored refrigerated trucks maintaining 4 to 8 °C. Institutional orders are processed with 48-hour advance notice to coordinate daily baking batches, shipped in moisture-resistant 5-ply corrugated shippers.

Per 100g serving, Poplos Kuku Sabzi provides approximately 160 to 190 kcal, 8 to 10 grams of bioavailable egg protein, 3 to 4 grams of dietary fiber from fresh greens, and plant-based omega-3s from walnuts. It delivers a nutrient-dense, low-carb, and highly satiating traditional profile.

This product declares eggs and walnuts (tree nuts) as primary allergens. These are emphasized in bold typography with standardized hazard icons on packaging panels to alert consumers with specific dietary hypersensitivities.

Shipments are accompanied by Iranian Food and Drug Administration clearances, certified Halal compliance, and ISO 22000 / HACCP accreditations. Batch-matched Certificates of Analysis (COA) verify moisture, lipid ratios, and absence of Salmonella, Coliforms, and molds.