One Bite Kookoo Sabzi
by Marjan
Years past, I shared with you my recipe for kookoo sabzee (Persian herb frittata). Traditionally, it is served with a side of bread or as a side dish to sabzee polo mahi (Persian herb rice and fish). Personally, presentation is just as important as flavor and taste for me; therefore, I have created a one-bit bread and kookoo sabzee to tantalize first your visual appetite.
Then, bite into perfectly baked soft bread filled with scrumptious, flavorful, herb frittata. Of course, I'm once again breaking tradition and know will be raising many eyebrows from conformist who appreciate classical Persian food without variation (as do I when it comes to certain Persian foods such as ghormeh sabzee and ghaimeh). So I 'get it'; but once in a while, change is good.
Be adventurous and try making this stunning, classical Persian dish served up in rolled soft bread designed to visually stun and quench your appetite with each healthy, flavorful and delicious bite.
Ingredients:
Kookoo Sabzee:
1 cup finely chopped parsley
1 cup finally chopped green onions (tarreh is the Persian herb traditionally used; however, if not available in your market, green onions are fine)
2-3 romaine lettuce leaves finely chopped
1 small yellow onion; finely chopped
1/4 teaspoon dried fenugreek leaves
1 tablespoon dried dill
2 large organic eggs
1/2 teaspoon salt and black pepper
1/4 teaspoon turmeric
small pinch of saffron
1/2 cup crushed walnuts
1/4 cup dried barberies (zereshk) or cranberries
2 tablespoon olive oil
medium size frying pan
Rolled Bread:
5 organic eggs
1/2 teaspoon salt
1/2 cup flower
13"x9"x1" jelly roll baking sheet
parchment paper
kitchen towel
non-stick cooking spray
Over medium-low heat, warm olive oil in frying pan. Sautés turmeric and onion for a minute; then add all wet herbs (except for dill and fenugreek) and lettuce. Sauté for 6-7 minutes until herbs are fragrant and cooked. Stir in dry herbs (dill and fenugreek). Cook for additional minute and transfer herb mix to a stainless steel mixing bowl to cool completely.
Preheat oven to 375° F at center rack. Cut parchment paper to fit the bottom of baking sheet. Grease sheet pan generously with cooking spray; line with parchment paper and grease paper and side of the pan. Using an electric mixer on high speed, mix eggs until light in color (4-5 minutes). Swift salt with flower; decrease speed of mixer to low and add flower until just mixed. Do NOT over mix; once flower is added, it should take less than a minute to blend. Quickly pour batter into center of sheet pan; gently guide batter to all corners of pan until evenly covered. Bake for 10 minutes.
Meanwhile, add eggs, saffron, salt, pepper, walnuts and barberies to herb mix. Hand whip together ingredients to blend well.
Remove pan of bread from oven and quickly spoon herb mix to cover entire sheet bread evenly.
Place back in oven and cook for additional 7-8 minutes until eggs are cooked.
Remove cooked herbs with bread from the oven. Take a knife all around the pan to separate baked bread and herb mix from the sides of pan. Transfer parchment paper over to clean kitchen towel; separate and remove parchment paper. Gently roll bread from the one wide side (13" side) to the other (similar to jelly roll). Wrap up tightly in kitchen towel; cool completely. When ready to serve, cut into 3/4" servings. Place on decorative platter and garnish with parsley, walnuts and barberies.
Years past, I shared with you my recipe for kookoo sabzee (Persian herb frittata). Traditionally, it is served with a side of bread or as a side dish to sabzee polo mahi (Persian herb rice and fish). Personally, presentation is just as important as flavor and taste for me; therefore, I have created a one-bit bread and kookoo sabzee to tantalize first your visual appetite.
Then, bite into perfectly baked soft bread filled with scrumptious, flavorful, herb frittata. Of course, I'm once again breaking tradition and know will be raising many eyebrows from conformist who appreciate classical Persian food without variation (as do I when it comes to certain Persian foods such as ghormeh sabzee and ghaimeh). So I 'get it'; but once in a while, change is good.
Be adventurous and try making this stunning, classical Persian dish served up in rolled soft bread designed to visually stun and quench your appetite with each healthy, flavorful and delicious bite.
Ingredients:
Kookoo Sabzee:
1 cup finely chopped parsley
1 cup finally chopped green onions (tarreh is the Persian herb traditionally used; however, if not available in your market, green onions are fine)
2-3 romaine lettuce leaves finely chopped
1 small yellow onion; finely chopped
1/4 teaspoon dried fenugreek leaves
1 tablespoon dried dill
2 large organic eggs
1/2 teaspoon salt and black pepper
1/4 teaspoon turmeric
small pinch of saffron
1/2 cup crushed walnuts
1/4 cup dried barberies (zereshk) or cranberries
2 tablespoon olive oil
medium size frying pan
Rolled Bread:
5 organic eggs
1/2 teaspoon salt
1/2 cup flower
13"x9"x1" jelly roll baking sheet
parchment paper
kitchen towel
non-stick cooking spray
Over medium-low heat, warm olive oil in frying pan. Sautés turmeric and onion for a minute; then add all wet herbs (except for dill and fenugreek) and lettuce. Sauté for 6-7 minutes until herbs are fragrant and cooked. Stir in dry herbs (dill and fenugreek). Cook for additional minute and transfer herb mix to a stainless steel mixing bowl to cool completely.
Preheat oven to 375° F at center rack. Cut parchment paper to fit the bottom of baking sheet. Grease sheet pan generously with cooking spray; line with parchment paper and grease paper and side of the pan. Using an electric mixer on high speed, mix eggs until light in color (4-5 minutes). Swift salt with flower; decrease speed of mixer to low and add flower until just mixed. Do NOT over mix; once flower is added, it should take less than a minute to blend. Quickly pour batter into center of sheet pan; gently guide batter to all corners of pan until evenly covered. Bake for 10 minutes.
Meanwhile, add eggs, saffron, salt, pepper, walnuts and barberies to herb mix. Hand whip together ingredients to blend well.
Remove pan of bread from oven and quickly spoon herb mix to cover entire sheet bread evenly.
Place back in oven and cook for additional 7-8 minutes until eggs are cooked.
Remove cooked herbs with bread from the oven. Take a knife all around the pan to separate baked bread and herb mix from the sides of pan. Transfer parchment paper over to clean kitchen towel; separate and remove parchment paper. Gently roll bread from the one wide side (13" side) to the other (similar to jelly roll). Wrap up tightly in kitchen towel; cool completely. When ready to serve, cut into 3/4" servings. Place on decorative platter and garnish with parsley, walnuts and barberies.
