March 23, 2013

Kookoo Sabzi

by Marjan
Sounds fun already! Doesn’t it?
Simply translated as ‘pancake or frittata of herbs’. Not only is kookoo sabzi a fun dish to make, eat, and say, it is also delicious, healthy and nutritious. Fresh herbs, eggs, and spices are the perfect combination of greens and protein without consuming meat. Very similar to kookoo sibzamini (which is prepared using shredded potatoes), this frittata has deep earthy flavors of herbs and walnut, complimented with a pop or berries. Kookoo sabzi can be enjoyed hot or packed as a sandwich to enjoy the following day.



Kookoo sabzi is traditionally served with sabzi polo; however, I personally like to highlight each dish’s taste and flavor by preparing and enjoying them separately. While the kookoo is hot, I like to make a sandwich using toasted pita bread. I generously stuff my pita bread with slices of kookoo sabzee and add fresh herbs, salad, or pickled vegetables. You can simple enjoy bites of kookoo with bread (I recommend lavash, pita, or sangak) with a side of salad.

Trust me, there is nothing kookoo about this dish! Have fun making and eating kookoo sabzi.


Ingredients (serves 4-6)

The herb ingredients do not have to be exact; feel free to add any other herb you like and play around with the measurements to suit your taste buds.

3 cups parsley- rinsed, and coarsely chopped in a food processor
2 cups green onions- coarsely chopped in a food processor (traditionally tareh is used; which is an herb found in most Mediterranean super market; however green onions or leeks may be used as a substitute)
7-8 stems of romaine lettuce leaves-rinsed and coarsely chopped in food processor (this is my mother’s secret for developing a velvety texture to the kookoo)
1 small medium yellow onion- coarsely chopped in food processor
1 tsp dried fenugreek leaves
1 tbsp dried dill
5 medium sized eggs
½ -3/4 tsp salt (to taste)
½ tsp fresh ground pepper
½ tsp turmeric
A small pinch of crushed saffron-optional
¾ cup walnut
¼ cup barberries (zereshk found is most Mediterranean super markets; or dried cranberries chopped into small pieces)
1/3 cup olive oil

Using a food processor individually chop parsley, green onions, lettuce, and yellow onion- making certain to not over chop to exude the herb’s natural juices and create a watery mush. Using a large mixing bowl, add the chopped herbs, fenugreek, dill salt, pepper, turmeric, and eggs and whip with a large spoon for a good minute to blend all ingredients and well incorporate the eggs (just like making cake).

Using a medium sized frying pan (10-12 inches) with a lid, warm oil over medium heat.

Once the oil has become hot, fold in saffron, walnuts and berries. Very carefully, add the mix to oil and spread the mix evenly to cover the entire surface area of the pan. Be careful that the liquid from the mix hitting the hot oil does not splatter and cause serious burns. Place the lid onto the pan and cook for five minutes on medium heat and then lower temperature to low and cook for another fifteen minutes.

Later, using a wide flat spatula, flip the cake over. If necessary, you can divide the cake into quarters or halves to easily flip over the kookoo. Cook for another 20 minutes.

My mother uses a double sided frying pan which makes it easier to flip the cake and also creates a fluffier kookoo.

Serve immediately while hot; or pack a great sandwich for the following day.

Noushe jan

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