Are you looking for a recipe that celebrates the fresh taste of herbs and spices? Look no further than Kookoo Sabzi, a beloved dish from Persia that highlights the vibrant flavors of chopped herbs like parsley, dill, and cilantro. Not only is this dish delicious, but it’s also versatile and can be eaten as a main course or as an appetizer.
Kookoo Sabzi is traditionally served during the Persian New Year, symbolizing rebirth and renewal. But don’t let that stop you from enjoying this rich cultural delicacy any time of year!
This herb-filled frittata boasts not just one, but several green herbs, combined with whipped eggs mixed with various types of fresh or dried vegetables sometimes including chicken. The result is a beautiful aroma and complex flavor profile that will tantalize every palate.
If you’re ready to experience Persian cuisine at its finest, read on to learn how to make Kookoo Sabzi – a new favorite dish in your household.
Why You’ll Love This Recipe
If you’re looking for a dish that’s packed with flavor and incredibly nutritious, you’re in luck! This Persian herb frittata, also known as Kookoo Sabzi or Kuku Sabzi, is a mouthwatering and healthy addition to your recipe book. Here are some reasons why I think you’ll absolutely love this recipe:
Firstly, the fresh herbs and green vegetables in the Kookoo Sabzi make it a real superfood. With ingredients like fenugreek seeds, fresh dill weed, dried coriander and parsley, this frittata is not only delicious but also high in antioxidants and vitamins. It’s the perfect way to get your daily dose of greens in a tasty way.
Secondly, this dish is incredibly versatile. Using whipped eggs mixed with various types of fresh and dried herbs, sometimes chicken or other proteins, and various vegetables such as scallions, chopped chives or walnuts, this recipe can include just about any ingredient. You can use whatever greens or mix-ins you have on hand to make the frittata uniquely yours.
Next, the Kookoo Sabzi is adaptable for any occasion. It’s an excellent way to use up leftover herbs or veggie bits you have lying around the kitchen. But it’s also perfect for special occasions like Persian New Year when many people celebrate by enjoying this classic Persian dish.
Lastly, this frittata kookoo sabzi recipe is easy to follow and yields an impressive result that will wow your family and dinner guests. Whether you serve it as a hearty breakfast dish or slice it into bite-sized portions for an appetizing open buffet item, this Persian herb frittata is sure to be a crowd-pleaser.
These are just some of the reasons why I believe that once you try this recipe, it’ll quickly become one of your favorite go-to dishes!
Here’s what you’ll need:
- Fresh dill weed: 1 bunch
- Dried dill weed: 1 tsp
- Fresh coriander: 1 bunch
- Dried coriander: 1 tsp
- Fresh parsley: 2 bunches (6 oz)
- Fresh chives: 1 bunch
- Scallion: 6, chopped
- Walnuts: 3/4 cup, chopped
- Red currants: 1/2 cup (optional)
- White flour: 3 tbsp
- Eggs: 3 large, whipped
- Butter: 3 tbsp
- Black pepper: 1/2 tsp
- Salt: 1/2 tsp
- Fenugreek seeds: 1 tsp (optional)
- Turmeric: a pinch
This recipe calls for various fresh and dried herbs and sometimes even chicken. You can mix and match different types of vegetables and green herbs depending on your taste preferences. Make sure to include the sabzi (Persian for herbs/greens) that give this dish its distinctive flavor!
The Recipe How-To
Now that you have gathered all of the necessary ingredients, let’s dive into the recipe for Kookoo Sabzi. Follow the step-by-step instructions below to create a delicious and savory herb frittata that is perfect for any occasion, especially Persian New Year.
Step 1 – Preparing the Fresh Herbs
The first step is to wash and finely chop 1 bunch each of fresh dill weed, coriander, parsley, chives and scallion. Add the herbs to a large mixing bowl and mix them together. Make sure to remove any excess water from the herbs before adding.
Step 2 – Adding in the Dry Ingredients
To the bowl of finely chopped herbs, add 3/4 cup of white flour, 1 tsp each of fenugreek seeds and dried dill weed, 1/2 tsp each salt and black pepper then whisk these dry ingredients together with the herbs until they are thoroughly mixed in with an even distribution of spices.
Step 3 – Preparing the Wet Ingredients
In another mixing bowl, whisk together 3 large eggs until they become frothy. Next add in 6 ounces (3/4 cup) of melted butter and continue to whisk until well incorporated.
Step 4 – Combine Ingredients and Whisk Again
Combine wet ingredients (the egg-butter mixture) in with dry ingredients (the herb-flour mixture), then whisk together until no flour pockets remain. The resulting batter should be slightly thick but not too dry.
Step 5 – Cooking on Medium-High Heat
Heat a non-stick frying pan over medium-high heat. Once heated up enough to prevent sticking, pour batter into pan forming a disk-shape about 1/2 inch thick or less for faster cooking. Use spatula to smooth out evenly across pan bottom.
Cook for around 8 minutes on one side until golden brown then use a plate to carefully flip over Kookoo Sabzi in full or half sections based on preference on shape while cooking other side for another 6-8 minutes until golden brown as well.
Step 6 – Garnishing and Serving
Once cooked through, transfer Kookoo Sabzi onto a serving plate and garnish it with walnuts and red currants if desired before slicing it into triangles or squares. This dish can be enjoyed hot, cold or at room temperature on its own as a meal or alongside other dishes as a side.
Enjoy your delicious homemade Persian herb frittata!
Substitutions and Variations
One of the greatest things about cooking is the ability to customize and adapt a recipe to fit your own tastes and preferences. Kookoo Sabzi is no exception.
If you can’t find fresh herbs, use dried instead. However, keep in mind that the flavor will not be as strong, so you may need to increase the amount of herbs in the recipe. Alternatively, you can mix fresh and dried herbs for a more complex flavor profile.
While this dish typically calls for parsley, cilantro, and dill, feel free to experiment with other herbs and greens such as tarragon, spinach, or even kale. You might discover a new favorite version of Kookoo Sabzi!
For those who are dairy-free or following a vegan diet, butter can be substituted with coconut oil or vegan butter. And for those wanting some extra crunch, try adding chopped walnuts or red currants to the base mixture before baking.
Frittatas are versatile dishes that can be tailored to suit any occasion. For example, if you’re looking for a more elegant style, try making mini-Kookoo Sabzis which make perfect finger foods for cocktail parties.
Whether you take a traditional approach or decide to get creative with your substitutions and variations, you’ll love this herbaceous and flavorful Persian New Year dish.
Serving and Pairing
The kookoo sabzi is an incredibly versatile dish that pairs well with a variety of sides and drinks. Traditionally, it is served as a main course during Persian New Year celebrations, but it can be enjoyed at any time of the year as a hearty and healthy meal.
One great way to serve kookoo sabzi is with traditional Persian sides such as fresh bread, torshi (pickled vegetables), or plain yogurt. The tanginess of these sides perfectly complements the flavorful herb frittata while balancing its richness at the same time. A sprinkle of finely chopped walnuts and a spoonful of juicy red currants over kookoo sabzi will add texture and an extra fruity note to the dish.
For those who prefer lighter options, kookoo sabzi can be served on a bed of greens like arugula or mixed lettuce dressed with lemon juice and olive oil. Not only does this make for a refreshing and balanced meal, but it also adds an element of freshness that nicely balances out the richness of the frittata.
As for drinks, Persian tea with cardamom or mint would be a perfect match for the herbaceous flavors in kookoo sabzi. A glass of chilled white wine or beer would also go well with it, especially during hot summer days or outdoor gatherings.
Overall, whether you want to serve it as the main dish for a fancy dinner party or a weeknight comfort food, kookoo sabzi can offer something for everyone at your table – vegan, vegetarian, or meat-lover alike.
Make-Ahead, Storing and Reheating
Making the Kookoo Sabzi recipe can be time-consuming, but it is well worth the effort. Fortunately, this dish is perfect for making ahead and storing for later use. After whipping up the delicate herb frittata, allow it to cool completely at room temperature before wrapping it tightly in plastic wrap or aluminum foil. You can also place the Kookoo Sabzi in a sealable container and store it in the refrigerator for up to 5 days.
When reheating the Kookoo Sabzi, simply place it in a heated oven or under a broiler for about 10 minutes. Alternatively, you may also reheat it on a non-stick skillet over medium-high heat until heated through. It’s important not to overheat Kookoo Sabzi as it could end up dry and tough. Be patient and keep an eye on it.
If you don’t plan on consuming all of the herb frittatas within 5 days, consider freezing them for long-term storage. To freeze, wrap individual slices tightly in plastic wrap or aluminum foil before placing them into a freezer-safe container or sealed bag.
The texture of frozen and reheated Kookoo Sabzi may differ slightly from freshly made ones, but they are still delectable nonetheless. When serving reheated Kookoo Sabzi, consider pairing them with a touch of acidity like lemon juice or seekh kebab and yogurt dip to balance out the richness of the herbs.
Now that you know how to make-ahead, store and reheat your Persian Herb Frittata, feel free to add this savory recipe to your meal prep rotation.
Tips for Perfect Results
To ensure that your Kookoo Sabzi turns out perfect every time, here are some tips to keep in mind:
Firstly, when chopping the fresh herbs for the recipe, make sure to chop them as finely as possible. This will help to distribute the flavors evenly throughout the frittata and create a more cohesive texture.
Secondly, after mixing the whipped eggs with the chopped herbs and other ingredients, let the mixture sit for at least 10–15 minutes before cooking. This will give the eggs time to absorb the flavors of the herbs and result in a more flavorful dish.
Thirdly, be generous with both salt and black pepper when seasoning the mixture. The herbs can have a slightly bitter taste, which can be balanced out by adding enough seasoning.
Fourthly, when cooking the Kookoo Sabzi, it’s important to use a non-stick skillet or well-seasoned cast iron pan. If you’re using a cast iron skillet, make sure it’s well-oiled to prevent sticking.
Fifthly, cook the frittata over low-medium heat for around 20–25 minutes until it’s cooked through and has formed a nice crust on the bottom. Avoid cooking it on high heat as this will cause it to burn on the outside while remaining raw on the inside.
Lastly, don’t be afraid to experiment with different combinations of herbs and greens to find your favorite flavor profile. You can also add walnuts or red currants for an extra crunch or sweetness if desired.
By following these tips, you’ll be able to create a delicious and visually stunning Kookoo Sabzi every time!
As we come to the ninth section of our recipe article for Kookoo Sabzi, you may have some burning questions about this Persian herb frittata. Fear not! We have gathered some of the most frequently asked questions and provided answers to ensure your Kookoo Sabzi turns out perfectly every time you make it. So sit back, relax and let’s get those queries answered.
What is Kookoo Sabzi made of?
Kookoo is a Persian culinary specialty that usually contains eggs whisked with an assortment of vegetables and a mixture of fresh and dried herbs. This popular dish may also include chicken, meat, or fish and is often cooked on the stovetop or baked in the oven, resembling a crab cake in texture.
What country eats kuku Sabzi for New Years?
During the Persian New Year, which signifies the start of spring and a fresh start, it is common to find kuku sabzi on Iranian dining tables. This traditional dish is a staple during the festivities.
Where is kuku Sabzi from?
Kuku Sabzi, a Persian omelet, is associated with Nowruz, which is the Persian New Year, and is symbolized by herbs representing rebirth and eggs representing fertility. This dish is vibrantly green in color, indicating that it contains a plethora of greens.
In conclusion, the Kookoo Sabzi recipe is perfect for anyone looking to try out new recipes or wanting to experience Persian cuisine. This dish is packed with fresh herbs and greens, making it a healthy and flavorful option for any meal. The recipe is easy to follow, versatile, and customizable, allowing you to make it your own by substituting or adding ingredients.
This recipe is perfect for celebrating Persian New Year, but it’s also great for any occasion. Whether you’re looking for a light lunch, a brunch dish or an appetizer for a dinner party, the Kookoo Sabzi recipe is sure to impress your guests with its beautiful presentation and delicious taste.
I highly recommend giving this recipe a try and experimenting with different variations until you find the perfect one for you. Try serving it with some walnuts and red currants on top for added crunch and sweetness. Don’t forget to pair this dish with some hot tea or a refreshing salad.
Overall, the Kookoo Sabzi recipe is a must-try for anyone wanting to explore new flavors and expand their culinary horizons. So go ahead and give it a try – I promise you won’t be disappointed!
Kookoo Sabzi Recipe
- 8 eggs
- 1 teaspoon white flour
- 1 tablespoon red currants
- 1/3 cup finely chopped walnuts
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cooking oil or 1/4 cup butter
- 1/2 cup finely chopped fresh chives or 1/2 cup scallion
- 2 cups finely chopped fresh parsley
- 1/2 cup fresh coriander or 2 tablespoons dried coriander
- 1/4 cup fresh dill weed or 1/4 cup dried dill weed
- 1/2 tablespoon dried fenugreek seeds
- Soak the currants in cold water for 15 minutes before cooking.
- Drain before adding them in.
- In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables.
- Beat it with a fork until the ingredients have been mixed well.
- Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
- Put the oven setting to bake at 250 degrees (F).
- Pour the remainder of the cooking oil in an oven safe dish.
- Pour the vegetable mixture in the dish.
- Bake at this setting for about 40-45 minutes.
- You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust.
- Remove the foil half way during the baking process.
- Cut in square pieces before serving.