Iranian Koo Koo Sabzi – A Hearty and Healthy Meal
It’s time to elevate your brunch game with the deliciously fresh and flavorful dish that is Koo Koo Sabzi. This herb-packed Persian frittata, known also as kuku sabzi, will impress your taste buds with its vibrant green color and the varying textures of dried cranberries and walnuts scattered throughout.
Holidays like the Persian New Year are a perfect excuse to gather family and friends around the table to indulge in this savoury treat. With Easter and Mother’s Day just around the corner, there is no better time than now to try out this recipe.
Not only is Koo Koo Sabzi a standout dish due to its taste, it also boasts an incredible list of fresh ingredients that make it undeniably healthy. Frozen spinach, fresh dill, cilantro, Italian parsley, and other green herbs take center stage in this dish, making it a perfect addition to any vegetarian or plant-based diet.
Don’t be intimidated by the lengthy list of ingredients – this recipe simply calls for a mixture of finely chopped herbs and a few pantry staples like eggs, turmeric, salt, and pepper. Plus, with so many variations and substitutions available, you can customize your Koo Koo Sabzi to fit your particular taste preferences.
So, let’s dive into this delectable sabzi recipe for a perfect herb frittata that will leave you satisfied while still feeling healthy.
Why You’ll Love This Recipe
Looking for a new and exciting way to enjoy eggs? Look no further than this delightful Koo Koo Sabzi recipe! Packed with fresh herbs, hearty walnuts, and sweet dried cranberries, this Persian herb frittata is guaranteed to tantalize your taste buds and invigorate your sense of smell.
One of the best things about this savory dish is how easily it can be customized to match your preferences. Prefer spicier flavors? Add an extra dash of turmeric and black pepper for a bold kick. Want something a bit sweeter? Toss in an additional handful of dried cranberries or substitute them for another type of dried fruit altogether.
Another great feature of this recipe is its versatility. Whether you’re in the mood for breakfast, lunch, dinner or a snack, kookoo sabzi works brilliantly as a dish on its own, paired with greens or veggies, or even used as a filling for sandwiches or wraps. The possibilities are endless!
Moreover, the delightful green color of this dish makes it an excellent option for celebrating Persian New Year or adding a pop of fun to any gathering. This recipe will leave your guests impressed while also satisfying their taste buds.
Not only is this herb-laden vegetable frittata delicious and beautiful to look at, it’s also packed with healthy ingredients like nutritious spinach and protein-packed eggs. Plus, it’s easy to prepare, so even novice cooks can achieve perfect results.
In summary, whether you want to enjoy koo koo sabzi as a quick breakfast on-the-go, serve it up for lunch at work or school, or boast impressive cooking skills by bringing it as a party appetizer – you’ll surely love the combination of fresh herbs greens and tangy crunch that makes the perfect kookoo sabzi fresh herb frittata – and its capacity to be redone time after time into endlessly refreshing variations!
Ingredient List
Here are the ingredients you will need to gather before starting the Koo Koo Sabzi recipe:
Produce:
- 2 cups of frozen spinach, thawed and squeezed dry
- 3 large bunches of fresh dill, finely chopped
- 3 large bunches of fresh Italian parsley, finely chopped
- 2 large bunches of fresh cilantro, finely chopped
- 1 large onion, diced
Dairy and Eggs:
- 8 large eggs
- ¼ cup of crushed walnuts
Dried spices:
- 1 teaspoon of ground turmeric
- ½ teaspoon of freshly ground black pepper
- Salt, to taste
Garnish:
- Handful of dried cranberries
Note that fresh herbs are the foundation for this dish. Typically, Persian New Year involves having tables upon tables covered with different types of mixed herb dishes, and that’s what’s in Koo Koo Sabzi. The green color is part of the tradition. Recipes for Kookoo vary greatly — some people like more vegetables and some like more eggs. It’s a personal preference really. The important point is to have enough eggs to hold everything together — but not too many.
The Recipe How-To
Step 1: Preparing the Herbs
To start making this Koo Koo Sabzi recipe, you will need to prepare the herbs. In a colander, defrost 10 ounces of frozen spinach and strain as much liquid as possible. Then, finely chop 2 bunches of fresh dill, 3 large bunches of Italian parsley, and 2 bunches of cilantro. Make sure to remove the thick stems before chopping the herbs.
Step 2: Mix Wet Ingredients
Next, in a large mixing bowl, whisk together 6 eggs, 1/4 cup of finely chopped walnuts, 1/4 cup of dried cranberries, 1 teaspoon each of turmeric, salt, and freshly ground black pepper** until well combined.
Step 3: Add Herbs to the Bowl
Add all of the chopped herbs to the egg mixture and stir well until everything is evenly mixed.
Step 4: Cook in Frying Pan
Heat a non-stick frying pan over medium heat and add enough oil to coat the bottom. Once heated, pour the herb and egg mixture into the pan, using a spatula to even out the top.
Step 5: Flip and Cook
Cook over medium heat for about 8-10 minutes on one side, or until golden brown. Flip the Koo Koo Sabzi by placing a plate on top of the pan and inverting it onto the plate. Then carefully slide it back into the pan with the uncooked side down, and cook for another 5-7 minutes, or until fully cooked.
Step 6: Serve
Once cooked to perfection, transfer your hot kookoo sabzi persian herb frittata onto a serving platter, cut into wedges, garnish with additional fresh herbs if desired, and serve immediately!
Note: This dish is usually served at room temperature or cold during Persian New year celebration along with other traditional dishes.
Substitutions and Variations
While koo koo sabzi is typically made with a blend of fresh herbs such as parsley, dill, and cilantro, there are a few ingredient substitutions and variations that you can try to make this dish more unique or suitable to your tastes.
For instance, if you’re not fond of the slightly bitter flavor of dill, you may consider swapping it with other fresh herbs like mint or basil. Alternatively, you can add some chopped nuts such as walnuts or almonds for some extra crunch and nuttiness.
If you want a bit of a fruity twist, you can add some dried cranberries to the mix for a tangy and sweet dimension. You can also experiment with different spices such as turmeric, black pepper or even smoked paprika to give the koo koo sabzi a different aromatic profile.
If you are feeling adventurous, try using frozen spinach instead of fresh spinach for convenience. You can also try blending the herbs with eggs in a blender or food processor for an airy and fluffier texture similar to an herb frittata.
Another variation worth trying is making a vegetable frittata kookoo sabzi by adding some grated zucchini or carrots to the herb mixture. This option adds more vegetables to your diet.
Always remember that recipes are guidelines, feel free to adjust the measurements according to your taste preferences. I encourage you to try out different substitutions and variations until you find what works best for you!
Serving and Pairing
Koo Koo Sabzi is an incredibly versatile dish that can be enjoyed in many different ways. As a main dish, it can be served warm or at room temperature, making it perfect for picnics or potlucks. It can also be cut into smaller pieces and served as an appetizer or snack.
To add some crunch and texture to the dish, I like to serve it with a side of toasted walnuts and dried cranberries. This not only enhances the flavors of the dish but also adds a nice contrast in texture.
For a more traditional Persian meal, koo koo sabzi pairs well with torshi, which is a pickled vegetable condiment commonly found in Persian cuisine. It can also be enjoyed with a side of yogurt and cucumber salad or a fresh tomato and onion salad dressed with lemon juice and olive oil.
For those who are looking to make a meal out of koo koo sabzi, try serving it with a side of basmati rice or lavash bread.
The best thing about this dish is that it can be enjoyed any time of the day. It makes for a great breakfast option when served alongside a hot cup of tea and some Persian flatbread. It can also be enjoyed as a light lunch or dinner option when combined with a simple green salad.
No matter how you choose to serve koo koo sabzi, it is sure to impress your guests and satisfy your taste buds with its fresh herb flavors and vibrant green color that reminds us of the coming of Spring during the Persian New Year festivities.
Make-Ahead, Storing and Reheating
Koo Koo Sabzi, as with most frittata dishes, is an excellent make-ahead recipe. You can create this Persian herb frittata up to two days in advance, and it will still taste just as fresh.
To make in advance, prepare the kookoo sabzi following the recipe instructions through to step 5. Then refrigerate the dish covered with foil or plastic wrap until ready to cook.
When you are ready to serve your Herb Frittata Kookoo, simply preheat your oven to 375 degrees F and remove the foil or plastic wrap from the kookoo sabzi. Place the frittata kookoo in the oven and bake for approximately 10-12 minutes or until heated through.
Though not typically necessary, if you want an extra-crispy crust on your vegetable frittata kookoo, place it under the broiler for 1-2 minutes before removing it from the oven.
If storing leftovers of this sabzi recipe persian herb, ensure that they have cooled completely first. Before wrapping them in foil or placing them in an airtight container to store them in the refrigerator. The Kuku Sabzi Persian should stay good for up to three days.
To reheat your leftover Fresh Herb Frittata, place one serving on a dish and microwave for one minute or until heated thoroughly. If you prefer, warm slices of Koo Koo Sabzi gently in a skillet over low heat instead of using a microwave.
Now you know how simple it is to store and reheat your Italian parsley herb frittata kookoo ahead of time, allowing you more time to celebrate during special occasions such as the Persian New Year festivities without having to spend too much time cooking in the kitchen.
Tips for Perfect Results
Making a koo koo sabzi that is perfectly cooked may be daunting. Here are some tips to help you cook the best and delicious herb frittata, whether you are a seasoned cook or a newbie in the kitchen.
– Make sure to use enough eggs to hold everything together. For a perfect sabzi Kuku, you need 3 or 4 eggs per bunch of herbs. If you use too few eggs, your koo koo sabzi will fall apart.
– Finely chop the herbs and greens that you will be using in your sabzi recipe. When the herbs are finely chopped, they mix well with the eggs and create a smooth texture.
– Squeeze as much water as possible from frozen spinach. This will ensure that you have a dry mixture, which will cook evenly in the oven.
– Use flat leaf Italian parsley, fresh dill, and cilantro for the best flavor combination. The resulting green color is also perfect for Persian New Year dishes.
– Preheat your oven before cooking so that when you pour the mixture into the pan, it should start cooking right away.
– Gently shake your skillet midway while cooking on low heat to distribute any excess liquid around the pan. Check if it’s not sticking but just hold together.
– Try to stick with sliced walnuts or dried cranberries for toppings. These nutty toppings add an extra crunch to each bite without overpowering the dish’s overall flavor balance.
By following these simple tips and tricks, you will master this classic Persian herb frittata recipe and surprise your guests with perfectly cooked koo koo sabzi every time you make them. Enjoy!
FAQ
As with any recipe, you may have questions about ingredients, substitutions, or techniques. To help answer those questions, here are some frequently asked questions (FAQs) about our Koo Koo Sabzi recipe. These FAQs will address some common concerns and provide helpful tips to ensure that your herb frittata turns out perfectly every time.
What is kuku Sabzi made of?
One of the most widely prepared types of kuku is the herb kuku, also known as kuku sabzi in Persian. This delectable dish combines herbs like parsley and leeks with eggs to create a mouth-watering flavor. In some regions of Iran, garlic is a favored addition to this recipe.
What country eats kuku Sabzi for New Years?
In Iranian homes during the Persian New Year, also called Nowruz, kuku sabzi is a staple dish that is abundantly served. This festive occasion signifies the start of a new year in Iran and occurs at the onset of spring.
Where is kuku Sabzi from?
Kuku Sabzi is a customary Iranian dish that is usually savored during Nowruz celebrations to signify new beginnings and fertility, with the green color of the herbs being a nod to growth and vitality. This recipe is chock-full of nutritious and verdant ingredients.
Can you freeze kuku?
One way to add a delicious sweet and sour flavor to your kuku is by sautéing barberries with butter or oil, and sugar or honey. After preparing the mixture, store it in the refrigerator for 3 to 4 days or freeze it for up to 2 months. When ready to enjoy, simply thaw and reheat in an oven or skillet while keeping it loosely covered. This will enhance the taste of your kuku and make it a delightful treat.
Bottom Line
In conclusion, the Koo Koo Sabzi recipe is a fantastic and flavorful dish that is perfect for any occasion. With its unique combination of fresh herbs, vegetables, and spices, this Persian herb frittata is sure to impress anyone who tries it. Plus, with our tips and recommendations in mind, you’ll be able to make the best Koo Koo Sabzi recipe every time.
So why not try something new and make this delicious dish for your next gathering or celebration? You won’t be disappointed!
Koo Koo Sabzi Recipe
Ingredients
- 1 bunch cilantro, coarsely chopped
- 2 bunches Italian parsley, coarsely chopped
- 2 tablespoons dill
- 10 ounces frozen spinach, chopped
- 3/4 cup onion, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon turmeric
- 1/2 cup dried cranberries (or barberries, if you can access them!)
- 1/2 cup walnuts, toasted
- 3 eggs (you may use 4 if your herb bunches are bountiful)
- cooking spray
Instructions
- Cook spinach and drain well.
- In a large bowl, combine spinach, cilantro, parsley, dill, and onion.
- In a small bowl, crack three eggs and whisk with a fork. Pour eggs into large bowls with herbs. Mix to combine.
- You do not want an eggy consistency. The egg is used to combine the herbs together. The herbs should look very glossy from the egg, not swimming in it! From here gauge if you need to crack another egg and add it to your mix.
- Season with salt, pepper, and turmeric,.
- Fold in cranberries and walnuts.
- Heat a large pan over medium-heat and spray with cooking spray.
- Pour egg mixture into pan and let cook on one side, about three minutes.
- As the bottom is cooking, use your spatula to divide "omelet" into six or eight "pie slices".
- Flip each slice so the other side cooks, another three minutes.
- Lower heat to medium as needed so it doesn't burn.