Kookoo Sabzi Fresh Herb Frittata Recipes

KOOKOO SABZI (FRESH HERB FRITTATA)

Kookoo Sabzi (Fresh Herb Frittata) image

The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in.

Provided by Naz Deravian

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 1h5m

Yield 8

Number Of Ingredients 19

Ingredients

⅓ cup fresh barberries
1 bunch Swiss chard, stems removed
1 bunch fresh parsley, tough stems trimmed
1 bunch fresh cilantro, tough stems trimmed
1 bunch fresh dill, tough stems trimmed
1 bunch green onions, finely chopped
½ cup walnuts, roughly chopped
1 clove garlic, chopped
1 ½ teaspoons kosher salt (such as Diamond Crystal®)
1 teaspoon dried fenugreek leaves
1 teaspoon dried tarragon
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground saffron
¼ teaspoon ground Damask rose petals
¼ teaspoon ground black pepper
6 large eggs, or more as needed
⅓ cup olive oil
2 tablespoons olive oil

Steps:

Soak barberries in water to cover for 10 minutes. Drain.
Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 6.7 g, Cholesterol 139.5 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 488.3 mg, Sugar 1.8 g

KOOKOO SABZI

Kookoo Sabzi image

Provided by Team Marlowe

Time 50m

Number Of Ingredients 14

Ingredients

2 potatoes (medium-sized)
1½ cups baby spinach (minced (100 g) )
1½ cups flat-leaf parsley (minced (100 g) )
1½ cups cilantro (minced (100 g) )
1½ cups green onion / scallion (minced (100 g) )
3/4 cup fresh dill (minced (50 g) )
4 leaves romaine lettuce (minced)
4 eggs, organic, pasture-raised
1 tsp. turmeric
1/2 tsp. unrefined salt (real, pink, or Celtic salt)
1/2 tsp. black pepper
1 Tbsp. extra-virgin olive oil
2 Tbsp. dried barberry ((optional) (Sub: cranberry, goji berry, or pomegranate))
1/4 cup walnuts (raw) (chopped)

Steps:

Bring a medium or large pot of water to a boil. Peel the potatoes and boil them over medium heat until easily pierced with a fork, about 20 minutes. Drain and let them cool. Meanwhile, chop the spinach, herbs, and lettuce and put in a large bowl.
Grate the potatoes and garlic into the bowl and stir well.
Crack the eggs into a small bowl and then pour them into the herb bowl along with turmeric, salt, and pepper. Whisk until thoroughly combined.
Heat a medium-size skillet over medium heat. Add the oil. When hot, add the egg and herb mixture. Cover and cook for about 20 minutes, until the top is solid.
Once the top is firm, remove the lid and cut the kookoo into 4 even slices using your spatula. Carefully flip each piece, so the brown side is up. Let it cook, unvocered, for another 10-15 minutes.
Garnish with dried berries, pomegranate, and chopped walnuts and serve

KOOKOO SABZI RECIPE

Kookoo Sabzi Recipe image

Kookoo Sabzi is one of the most popular Persian dishes that is cooked with various methods. The base of this recipe is special...

Provided by Samira

Categories Food and Recipe

Time 30m

Yield 8

Number Of Ingredients 14

Ingredients

100gr chopped fresh flat-leaf parsley
200gr chopped chives (Iranian tareh)
50gr chopped fresh dill
50gr chopped cilantro
2 tablespoons barberries (zereshk), rinsed
2 tablespoons walnuts, chopped
5 large eggs
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon flour
1 teaspoon baking powder(optional)
Vegetable oil or olive oil
1 small clove of garlic, minced(optional)

Steps:

Step 1
Beat eggs with a fork or whisk just until the yolks and whites are blended.
Step 2Add all the chopped herbs, minced garlic, barberries, walnuts, turmeric, flour, baking powder, salt, and pepper, mix until combined.
Step 3
For pan fried Kookoo Sabzi warm up a pan with some oil to high heat and once the oil gets hot add the mixture to the pan, cover and cook for about 15 minutes on medium heat. Cut the kookoo into four pieces carefully flip each piece and cook for another 15 minutes.For oven-baked Kuku Sabzi pour the herb mixture into a well-oiled baking dish. Place in a 350F preheated oven for about 30 minutes. Remove from the oven and cool for a few minutes then turn upside down onto a flat serving plate. Cut Kuku into serving-size pieces.

Nutrition Facts : Calories 200, Fat 20 grams

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