Kookoo Sabzi Persian Herb Quiche 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 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

KOOKOO SABZI (PERSIAN HERB QUICHE)

KOOKOO SABZI (PERSIAN HERB QUICHE) image

Categories Apple

Number Of Ingredients 17

Ingredients

4 strands of saffron, crushed
1 TBS hot water
1 small leek, rinsed & chopped
1 cup chopped parsley, American, packed (approx. 1 bunch)
1/4 cup chopped cilantro, fresh, packed
1/4 cup chopped dill, fresh, packed
1/2 cup chopped spinach, fresh, packed
2 tsp fenugreek, dried
1/4 cup walnuts, chopped
2 TBS barberries, *
1 TBS all-purpose flour
1/2 tsp baking soda
2 TBS vegetable oil
1 tsp salt
1/4 tsp black pepper, ground
8 eggs, large
*If you cannot find zereshk (barberries) substitute with dried cranberries or currants.

Steps:

Preheat oven to 350ºF and adjust rack to upper-middle position. In a small bowl combine: 4 strands of saffron , crushed 1 TBS hot water In a large bowl stir together: 1 small leek , rinsed & chopped 1 cup chopped parsley, American , packed (approx. 1 bunch) 1/4 cup chopped cilantro, fresh , packed 1/4 cup chopped dill, fresh , packed 1/2 cup chopped spinach, fresh , packed 2 tsp fenugreek, dried 1/4 cup walnuts , chopped 2 TBS barberries , * 1 TBS all-purpose flour 1/2 tsp baking soda 2 TBS vegetable oil 1 tsp salt 1/4 tsp black pepper, ground In a separate bowl, whisk together with the saffron mix: 8 eggs, large Mix in eggs with the vegetable mix. Spray 9-inch ceramic pie dish with cooking spray. Pour egg mixture into prepared pie dish. Bake for 40 minutes, until a toothpick stuck in the center comes out clean. Let it cool for 15 minutes prior to serving. Or cool completely and serve at room temperature.

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