Kookoo Sabzi
Kookoo Sabzi is a Persian herb frittata made by mixing fresh herbs, eggs, and spices, then frying until golden.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Fresh Parsley (finely chopped) | 1 | Bunch |
| Fresh Cilantro (finely chopped) | 1 | Bunch |
| Fresh Dill (finely chopped) | 1 | Bunch |
| Fresh Chives (finely chopped) | 1 | Bunch |
| Spinach (finely chopped) | 200 | Grams |
| Eggs (large) | 8 | Count |
| Walnuts (chopped) | 100 | Grams |
| Barberries (rinsed and drained) | 50 | Grams |
| Baking Powder | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper (ground) | 0.5 | Tsp |
| Turmeric (ground) | 1 | Tsp |
| Olive Oil | 4 | Tbsp |
Instructions
- In a large bowl, beat the eggs until frothy.
- Add the chopped parsley, cilantro, dill, chives, and spinach to the eggs and mix well.
- Stir in the chopped walnuts, barberries, baking powder, salt, black pepper, and turmeric.
- Heat olive oil in a non-stick skillet over medium heat.
- Pour the herb and egg mixture into the skillet and spread evenly.
- Cover the skillet and cook for about 15 minutes until the bottom is set and golden.
- Carefully flip the kookoo using a plate and cook the other side for another 10 minutes.
- Once both sides are golden and cooked through, remove from heat and let it cool slightly before slicing.
Kitchen equipment
Non-stick SkilletLarge Mixing Bowl