Kookoo Sabzi
Kookoo Sabzi, a vibrant Persian herb frittata, is a feast for the senses and a nutritious addition to your table. Packed with fresh parsley, cilantro, dill, chives, spinach, and gently spiced with turmeric and garlic, this dish bursts with bold, aromatic flavors. Whisked eggs bind the abundant greens, creating a light yet satisfying texture. Optional add-ins like walnuts add crunch, while dried barberries offer a tangy contrast. Perfectly pan-fried until golden brown on both sides, Kookoo Sabzi is a versatile recipe that can be enjoyed warm or at room temperature. Serve it as an appetizer, side dish, or a light meal alongside flatbread, creamy yogurt, and tangy pickles for a traditional Persian dining experience. This vibrant, gluten-free dish is an ideal option for brunch, meal prep, or special occasions.
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Recipe Information
Ingredients
- 1 cup, finely chopped Fresh parsley
- 1 cup, finely chopped Fresh cilantro
- 1 cup, finely chopped Fresh dill
- 1 cup, finely chopped Fresh chives or green onions
- 1 cup, finely chopped Spinach
- 6 large Eggs
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cloves, minced Garlic
- 0.5 cup, roughly chopped (optional) Walnuts
- 0.25 cup, soaked for 10 minutes (optional) Dried barberries (zereshk)
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Baking powder
Instructions
Wash all the fresh herbs thoroughly and dry them completely. Finely chop parsley, cilantro, dill, chives (or green onions), and spinach.
In a large mixing bowl, crack the eggs and whisk them until fully combined and frothy.
Add turmeric, salt, black pepper, minced garlic, and baking powder to the eggs. Mix well to evenly incorporate the spices.
Add the chopped herbs into the egg mixture, stirring gently until the herbs are fully coated and distributed. If using walnuts or barberries, fold them into the mixture now.
Heat 2 tablespoons of vegetable oil in a non-stick or cast-iron skillet over medium heat. Once the oil is hot, pour the herb and egg mixture into the skillet, spreading it evenly across the surface.
Reduce the heat to medium-low and cover the skillet with a lid. Cook for about 10-12 minutes, checking occasionally to prevent burning, until the edges are set and the bottom is golden brown.
Using a spatula, carefully cut the Kookoo Sabzi into quarters to make flipping easier. Flip each section gently to cook the other side. Add the remaining tablespoon of oil around the edges if necessary.
Cook for another 8-10 minutes until the second side is golden brown and the frittata is cooked through. Alternatively, you can finish cooking in a 375°F (190°C) preheated oven for 10 minutes if flipping seems challenging.
Transfer the Kookoo Sabzi to a serving platter. Let it cool slightly before serving. Slice into wedges or squares and garnish with additional barberries or walnuts if desired.
Serve warm or at room temperature as a side dish, appetizer, or light meal. Enjoy with flatbread, yogurt, or pickles for a traditional Persian meal experience.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.4 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
