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.
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
- 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
- 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.
- Add the eggs, turmeric, salt and pepper to a large bowl and beat until smooth. Stir in the cooled herbs.
- 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.
- 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!
I’m originally from Tehran, Iran, and currently live in beautiful BC. I ‘ve been a part of TU’s Customer Operations team for 11 years. My favourite part of living in BC is how easy it is to experience delicious, authentic food from different countries.