Kookoo Sabzi - Persian Herb Frittata
Kookoo Sabzi could be described as a Persian Herb Frittata. It’s quick and easy to prepare and makes for a delicious side dish or Persian sandwich ingredient. Kookoo Sabzi and Sabzi Polo ba Mahi are a match made in heaven!
You can use fresh herbs or, if you have a Middle Eastern shop nearby, you can buy frozen Kuku Sabzi herbs to store in the freezer for when you spontaneously crave some Kookoo Sabzi.
Some people like to add crushed walnuts and dried barberries. I personally prefer it without, but if you like to add some crunch and a hint of sourness, you can give it a try.
To give it some crunch, my Maman adds chopped lettuce to it.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Start 2 hours ahead of time, if your fresh herbs are unwashed or if you use frozen herbs
Prep: 10 min
Cook: 30 min
Total: 40 min
Ingredients (for 4 portions as a side dish or for a sandwich)
Either 400g / 14oz of frozen kookoo sabzi herbs (see image below)
Or fresh herbs:
80g / 2.8oz fresh chives
80g / 2.8oz fresh parsley
80g / 2.8oz fresh dill
80g / 2.8oz fresh coriander/cilantro
80g / 2.8oz lettuce
40g / 1.4oz fresh fenugreek (I know that fenugreek is hard to find. Alternatively you could add more of the other herbs or substitute it with 3 tbsp dried fenugreek leaves)
6 medium-sized eggs (if you use frozen herbs you will only need 3 to 4 eggs)
8 cloves garlic
6 tbsp vegetable oil
2 tbsp butter or ghee (optional)
3 tsp turmeric
3 tsp plain flour
2 tsp black pepper
1.5 tsp salt
Optional: Aab narenj (bitter orange juice), lemon juice, khiar shoor (salty pickled cucumbers)
Method for preparing Kookoo Sabzi
Prep the herbs
If you’re using frozen herbs, allow them to defrost for about 2h at room temperature.
If you’re using fresh herbs, wash them and spread them out over clean kitchen towels. Allow them to dry for at least 2 hours before you chop them.
Chop the herbs and garlic
Peel the garlic and finely chop it.
Finely chop the herbs. I sometimes receive the question if the herbs can be chopped in a blender to save time. I advise against this, because the blender doesn’t actually chop them, but rather mashes them into a paste. We allow the herbs time to dry after washing and then use a sharp knife to chop them, to achieve clean-cut herbs. A dull blade or food processor crushes them so that so juices in the herbs flow out. We want the juices to stay in the herbs.
Chop the lettuce into larger chunks, so that it keeps its crunch.
Combine the ingredients
Combine all the ingredients in a bowl and stir well.
In the image below you can see how the consistency of the mixture should be. Depending on the size of the eggs you have, you may need to adjust the amount you use.
Cook the Kookoo Sabzi
Heat the vegetable oil over medium temperature in a non-stick frying pan, that comes with a lid.
Pour the herb-egg mixture into the pan and spread it out evenly. Put on the lid and let it cook gently for about 15 minutes over low heat.
Remove the lid and divide the Kookoo Sabzi into quarters. Turn them and let the other side fry gently for another 15 minutes without the lid.
Now you can pour the melted butter or ghee over the kookoo, if you like.
Serve the Kookoo Sabzi
When both sides are nice and brown your Kookoo Sabzi is ready! You can enjoy it as a sandwich with aab-e narenj (bitter orange juice), lemon juice or mayo and khiaar shoor (salty cucumber pickles) or as a side dish for Sabzi Polo ba Maahi. Enjoy!
I’d love to see your Kookoo Sabzi! 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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