- 2 bunches Cilantro
- 2 bunches Parsley
- 1/2 bunch Dill
- 2 bunch of Green onions and or Chives
- 4-6 Eggs
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- 1/2 tsp Turmeric
- 3 tbsp grapeseed oil or a preferred
- vegetable oil
- Options to elevate:
- 1/2 cup chopped Walnuts
- 1/4 cup barberries
- Side: Plain yogurt and flatbread
Prepared by Polina Shadman ; Instagram @polinas_nostalgic_treats_
Kookoo sabzi is the embodiment of the spirit of Nowruz. This particular kookoo (Persian style frittata) is packed with fresh green herb in the Iranian crisper. The green herbs represent new life and the eggs in this dish symbolize fertility. There are variations to the recipe which can elevate a simple appetizer to a festive dish for any occasion.
- Clean and rinse the herbs, dry them in a crisper, and finely chop them.
- Heat some oil in a skillet and lightly sauté the herbs
- Remove from skillet and put in a mixing bowl – crack eggs one at a time and beat just like an omelet. Add in spices, nuts, and barberries if using.
- Heat the skillet back up and add oil if needed, once hot pour the mixture in and smooth out – put a lid on the skillet until the mixture is set.
- Flip the kookoo onto a plate and slide it through the uncooked side back in the skillet and continue frying. This time don’t cover the skillet – let it fry/crisp up.
- Once set and firm to touch (you can do a poke test to ensure the center is cooked and firm) flip onto a serving dish.
- Cut into triangles and serve alongside some yogurt. Enjoy
Kookoo is easy to have on hand. It keeps in the refrigerator for a few days. You can serve it to unexpected guests. You can reheat it, eat it cold or at room temperature. Makes a great appetizer along with a main dish or as lunch. It is tasty, high in protein, and relatively low fat as we only use minimal oil.