If we have chopped and fresh vegetables, cooking Kookoo Sabzi is one of the easiest recipes of Persian food. For adding flavor in this meal, barberry and walnut is being usually used. Kookoo Sabzi is also suitable for travel and school recess times.
The ingredients of kuku sabzi are very simple and accessible, but the amount of use is very important and determines the flavor and smell of the food. The type and amount of used vegetable can be very different in different recipes and indeed it depends on your taste. In this article, you will read the preparation recipe of kookoo sabzi.
- 2 cups chopped fresh flat-leaf parsley
- 2 cups chopped chives (Iranian tareh)
- 1 cup chopped fresh dill
- 1 cup chopped cilantro
- 2 tablespoons barberries (zereshk), rinsed
- 2 tablespoons walnuts, chopped
- 6 large eggs
- 1/3 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 1 teaspoon baking powder(optional)
- Vegetable oil or olive oil
Beat eggs with a fork or whisk just until the yolks and whites are blended.
Add all the chopped herbs, barberries, walnuts, turmeric, flour, baking powder, salt and pepper, mix until combined.
For pan fried Kookoo Sabzi warm up a pan with some oil to a high heat and once the oil gets hot you add the mixture to the pan and cook for about 20 minutes on medium heat. Cut the kookoo into four pieces and carefully flip each piece and cook for another 20 minutes.
For oven baked Kuku Sabzi pour the herb mixture into a well-oiled baking dish. Place in a 350 F preheated oven for about 30 minutes. Remove from the oven and cool for a few minutes then turn upside down on to a flat serving plate. Cut Kuku into serving-size pieces.