Kookoo Piazcheh - Spring Onion (Scallion) Omelette
Kookooye Piazcheh is a delightful and quick-to-prepare dish from Iran. In Persian cuisine, Kookoo is the name for dishes that are made of a mixture of ingredients and then pan-fried, like a frittata. They have eggs as a base ingredient. This particular Kookoo recipe is made of an egg and spring onion/scallion mixture, which is why you could call it a spring onion omelette or scallion omelette.
Its fast and straightforward preparation makes it an ideal choice for those seeking a delicious and satisfying meal without sacrificing precious time in the kitchen. The simplicity of its preparation does not compromise the delightful taste it brings to the table.
Here is a short video of the cooking process on my Instagram.
You can download this recipe as a printable PDF for a small fee here.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 15 min Cook: 40 min Total: 55 min
Ingredients for 4 portions
3 cups spring onions, finely sliced
8 medium, free-range eggs, broken into a bowl
1 onion, peeled and finely sliced
4 tbsp vegetable oil
2 tbsp butter
2 tbsp plain flour
1 tsp turmeric
1/2 tsp black pepper
Salt to taste
For the sandwich:
Bread of choice to serve (eg baguette, flatbread, gluten-free, wholegrain, …)
Salad leaves of choice
Cherry tomatoes, cut in half
Fresh parsley, finely chopped
Khiar shoor or gherkins
A mix of mayonnaise, ketchup and hot sauce
Method for preparing Kookoo Piazcheh
Peel the onion and finely slice it.
Wash the spring onions. Line up a few spring onions in a row. Chop off the roots. Continue slicing up to the end.
Break the eggs into a bowl.
Cooking the Spring Onion Omelette
Place a frying pan over medium heat, add butter and gently caramelise the sliced onion for about 10 minutes until they are golden. Set it aside to cool down.
Beat the eggs using a whisk or a fork.
Add the chopped spring onions to the bowl.
Add the cooled-down, caramelised onion to the bowl.
Add the plain flour, turmeric, black pepper and salt to the bowl.
Combine all the ingredients.
Heat 4 tbsp veg oil in a non-stick frying pan. Once it’s hot enough, whisk the ingredients in the bowl once again and transfer it to the pan.
Spread the mixture all over the pan. Turn on the heat between low to medium, put on the lid and let it cook for about 10 to 15 minutes.
Open the lid and tap on the mixture to see if it's firm and if so, carefully lift it to see if the bottom is golden.
Quarter the Kookoo using a spatula and turn each piece using two turner spatulas.
Let the other side turn golden for about 10 minutes with the lid open.
Serve the Kookooye Piazcheh
Serve the Kookoo Piazcheh with bread or fill sandwich baguettes with it. Add some cherry tomatoes, mayonnaise, finely chopped parsley, lettuce, herbs and khiaar shoor (salty pickled cucumbers) if you like. Enjoy!
I’d love to see your Kookoo Piazcheh! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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