Kookoo Sabzi is a delightful Persian herb frittata that bursts with fresh herbs and spices, offering a fragrant and savory experience with every bite. This dish, beloved in Persian cuisine, is often served during special occasions, family gatherings, or as a nutritious and satisfying meal. Loaded with parsley, cilantro, dill, and green onions, it’s a healthy, vegetarian option that can be enjoyed for breakfast, lunch, or dinner. Whether served warm or cold, Kookoo Sabzi is always a crowd-pleaser, full of flavor and color!
Key Information
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Number of Servings: 4-6
Serving Size: 1 slice per person
Nutritional Information (Per Serving)
- Calories: 180 kcal
- Protein: 10g
- Carbohydrates: 6g
- Fat: 14g
- Fiber: 2g
- Sodium: 230mg
Dietary Information:
- Vegetarian
- Gluten-free
- Nut-free
Ingredients List
- 4 large eggs
- 2 cups (60g) parsley, finely chopped
- 1/2 cup (15g) cilantro, finely chopped
- 1/2 cup (15g) dill, finely chopped
- 1/2 cup (15g) green onions, finely chopped
- 1 teaspoon ground turmeric
- 1/2 teaspoon baking powder
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil (or vegetable oil)
- 1 tablespoon walnuts, finely chopped (optional, for added crunch)
- 1 tablespoon barberries (zereshk) (optional, for a sweet and tangy touch)
Detailed Method of Preparation
Prepare the Herbs:
Begin by washing and finely chopping the parsley, cilantro, dill, and green onions. The key to a delicious Kookoo Sabzi is using fresh, vibrant herbs, so take your time to chop them finely. If you’re using walnuts and barberries, chop them up as well.Beat the Eggs:
In a large mixing bowl, crack the eggs and beat them lightly with a fork or whisk. Add the turmeric, salt, and black pepper. Continue beating until the eggs are well combined and slightly frothy.Mix the Herbs and Eggs:
To the beaten eggs, add the finely chopped herbs (parsley, cilantro, dill, and green onions). Stir until everything is evenly incorporated. If you're adding walnuts or barberries, mix them into the egg mixture as well. The mixture should have a beautiful green color from the herbs.Cook the Kookoo Sabzi:
Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Once the oil is hot, pour the herb-egg mixture into the skillet. Spread it evenly and cook for about 5-7 minutes, or until the edges start to set and the bottom is golden brown. Be sure to lower the heat slightly to prevent burning.Flip the Kookoo Sabzi:
To flip the frittata, place a large plate over the skillet and carefully invert the pan, so the Kookoo Sabzi lands on the plate. Then, slide the Kookoo Sabzi back into the pan, uncooked side down. Add the remaining 1 tablespoon of oil around the edges of the frittata and cook for another 5-7 minutes until fully set and golden brown on both sides.Serve:
Once cooked through, remove from the skillet and place on a serving platter. Let it cool slightly before slicing into wedges. Kookoo Sabzi can be served warm, at room temperature, or even cold, making it versatile for any time of the day. It’s commonly served with a side of yogurt, pickles, or fresh bread.
Tips for Culinary Success
- Egg Texture: For a lighter texture, you can add a tablespoon of water or milk to the eggs before beating them.
- Cooking the Kookoo: If you're finding it difficult to flip the Kookoo Sabzi, you can cover the pan with a lid while cooking the second side to ensure it cooks through without flipping. Alternatively, you can finish the cooking in the oven at 180°C (350°F) for 10-15 minutes.
- Herb Variations: Kookoo Sabzi can be customized to your taste. If you prefer a stronger flavor, try adding more dill or cilantro, and feel free to experiment with different herbs like mint or tarragon.
- Serving Ideas: Serve Kookoo Sabzi alongside a fresh Shirazi salad, a dollop of Persian yogurt, or flatbread like Sangak for a more filling meal.
- For a Crunchy Texture: Adding walnuts gives a nice crunch, but you can also use almonds or pistachios for a slightly different texture.
Frequently Asked Questions (FAQs)
1. Can I make Kookoo Sabzi ahead of time?
Yes, Kookoo Sabzi can be made ahead of time and stored in the refrigerator for up to 2-3 days. It’s great served cold or at room temperature, making it perfect for meal prep or picnics.
2. Can I use frozen herbs for Kookoo Sabzi?
While fresh herbs are ideal, frozen herbs can be used in a pinch. Make sure to thaw them completely and squeeze out excess water to avoid making the egg mixture too runny.
3. How do I make Kookoo Sabzi more flavorful?
To enhance the flavor, consider adding a pinch of saffron (dissolved in a bit of warm water), which adds a luxurious aroma and color. You can also experiment with adding a little chili powder for a spicy kick.
4. Can I add cheese to Kookoo Sabzi?
While traditional Kookoo Sabzi does not contain cheese, you can certainly experiment by adding some crumbled feta or Persian kashk (fermented whey) for a creamy, tangy touch.
5. Is Kookoo Sabzi gluten-free?
Yes, Kookoo Sabzi is naturally gluten-free. Just be cautious when serving it with bread or other gluten-containing sides.