Kookoo Sabzi is one of the most popular Persian dishes that is cooked with various methods. The base of this recipe is special herbs(Sabzi kookoo) that are chopped and frozen. A delicious combination of fragrant herbs and eggs.
About This Recipe
Usually, Iranian foods have a long cooking time and require culinary skills. Kookoo sabzi (Persian herb frittata) may be classified as a food that has a simple cooking method, of course, if you have the required frozen herbs in the refrigerator. Of course, sabzi kookoo can be made with fresh herbs and it is much tastier, but because the process of preparing them is time-consuming, most people prepare and freeze herbs in advance.
What You Need For Kookoo Sabzi Recipe
The base of this recipe is special herbs(Sabzi kookoo) that are chopped and frozen. To make kookoo, you should beat herbs, eggs, and spices to get a smooth and frothy mix.
- Herbs: Sabzi kookoo or the herbs you need is a combination of fragrant herbs such as coriander, garlic, leeks, chives, parsley, and dill.
- Eggs: Of course, you can’t make kookoo sabzi without eggs! Eggs are a must in this recipe.
- Spices: In addition to salt, black or red pepper and turmeric are used to flavor Persian Persian herb frittata.
- Flour: The key to having fluffy herb frittata is adding some flour.
- Walnut and barberry: You can add walnuts and barberry to the frittata mix or use them only for topping.
Why You Will Love This Recipe
- This kookoo is perfectly soft and fluffy bursting with flavor.
- Usually, Iranian foods have a long cooking time and require culinary skills. Kookoo sabzi (Persian herb frittata) may be classified as a food that has a simple cooking method.
- You can serve this food with rice or with bread.
Kookoo Sabzi With Dried Herbs
The original recipe of this dish is made with fresh or frozen herbs. But sometimes fresh herbs are not available. In these cases, you can also use dried herbs. Add dried herbs with a glass of warm water in a large bowl. Let this mixture sit for 30 min then drain the water. Add eggs, salt, pepper, and mix well. Add oil to the skillet. Then, heat the oil in a skillet and spread the mixture evenly with a spoon. Cover and cook for about 15 minutes on medium-low. Cut the kuku sabzi into four pieces and carefully flip each piece. Cover and cook for another 15 minutes or until kookoo is perfectly cooked. Now Kookoo Sabzi is ready to serve!
Vegan Kookoo Sabzi
You should use baking powder and flour to make the texture fluffy without eggs. Add chopped herbs to a bowl and mix them with flour, salt, turmeric, and Baking powder. Heat the oil in a frying pan, add the mixture into the pan. Cover and cook for about 15 minutes on medium-low. After one side is cooked, cut it into 4 slices. Then flip each piece, and let them cook for another 15 minutes.
A Special Dish for Nowruz
Kookoo sabzi is a fresh herb dish served with sabzi polo for lunch or dinner during Nowruz (Persian New Year). This dish is a great one-pan vegetarian meal, made of fresh herbs and just enough eggs to hold it all together.
What to Serve with Kookoo Sabzi?
You can serve Kuku Sabzi with bread slices such as French bread, lavash, or taftoon. I love to serve this dish with a bowl of plain yogurt mixed with mint. Kuku sabzi can be served with sabzi polo.
Tips and Tricks to Make Kuku Sabzi
- It is better to cover the skillet or pan before flipping slices over. With this trick, the kookoo slices will cook well and the texture becomes fluffy.
- Store the leftovers in an airtight container and refrigerate for up to three days.
- Add two sprigs of green onions to the herb mixture for more flavor.
- Use cast iron or nonstick pans.
- For a healthier kookoo with less oil usage, you can cook it in the oven. In this case, all you have to do is to pour the egg and herbs mixture into an oven-safe dish. Preheat the oven to 350F. Cook it for 35 to 40 minutes.
Did you like the kookoo sabzi recipe? Try my sabzi polo recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes
Ingredients
- 100gr chopped fresh flat-leaf parsley
- 200gr chopped chives (Iranian tareh)
- 50gr chopped fresh dill
- 50gr chopped cilantro
- 2 tablespoons barberries (zereshk), rinsed
- 2 tablespoons walnuts, chopped
- 5 large eggs
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 1 teaspoon baking powder(optional)
- Vegetable oil or olive oil
- 1 small clove of garlic, minced(optional)
Instructions
Step 1
Beat eggs with a fork or whisk just until the yolks and whites are blended.
Step 2
Add all the chopped herbs, minced garlic, barberries, walnuts, turmeric, flour, baking powder, salt, and pepper, mix until combined.
Step 3
For pan fried Kookoo Sabzi warm up a pan with some oil to high heat and once the oil gets hot add the mixture to the pan, cover and cook for about 15 minutes on medium heat. Cut the kookoo into four pieces carefully flip each piece and cook for another 15 minutes.
For oven-baked Kuku Sabzi pour the herb mixture into a well-oiled baking dish. Place in a 350F preheated oven for about 30 minutes. Remove from the oven and cool for a few minutes then turn upside down onto a flat serving plate. Cut Kuku into serving-size pieces.
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