An Iranian Recipe – Kookoo Sabzi

A kookoo — also spelled kookoo-ye, kuku, or kou-kou — is a simple, Persian-style egg dish similar to an Italian frittata or an open-faced omelet. Iranians make many, many different types with a variety of spices. The kookoo sabzi, flavoured with a variety of herbs and tinted a deep green, is probably the most popular.

Kookoo Sabzi

Here, I share my own version of kookoo sabzi, which I had growing up in Tehran. I hope you enjoy this dish as much as I do!

Makes 4 to 6 servings

Ingredients:

• Butter or oil — 2 tablespoons
• Scallions, chopped —  500 grams
• Parsley, chopped – 500 grams
• Cilantro, chopped — 250 grams
• Fresh dill, chopped – 250 grams
• Eggs – 8 (large)
• Turmeric — 1 teaspoon
• Salt — 1/2 teaspoon
• Ground Pepper — 1/4 teaspoon

Directions:

1. Preheat oven to 350°F. Heat the butter or oil in an ovenproof sautée pan or skillet over a medium flame. Add the scallions, parsley, cilantro, and dill and sautée until the herbs are cooked down somewhat, around 2 to 3 minutes. Remove from the pan and set aside to cool. Wipe the pan clean with a paper towel.
2. Add the eggs, turmeric, salt and pepper to a large bowl and beat until smooth. Stir in the cooled herbs.
3. Pour the eggs back into the sauté pan and place the pan in the preheated oven. Bake for 20 to 25 minutes, or until the eggs are fully set.
4. Run a knife around the edges of the kookoo and invert onto a serving platter. Cut into wedges and serve hot or cold with a garnish of plain yogurt.

Please leave a comment below if you have any questions!
Happy Cooking,
Elham
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“3 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.”
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