Kookoo Sabzi

About This Recipe

Kookoo sabzi is a dense, intensely green herb frittata that is an essential part of the Persian New Year (Nowruz) table. Unlike a Western frittata where eggs dominate, kookoo sabzi is mostly herbs — parsley, coriander, dill, and chives — bound with just enough egg to hold it together. Studded with walnuts and tart barberries, each slice is packed with fresh, aromatic flavor.

Ingredients

Serves 6

• 3 bunchesfresh parsley(finely chopped)
• 2 bunchesfresh coriander(finely chopped)
• 1 bunchfresh dill(finely chopped)
• 1 bunchfresh chives(finely chopped)
• 6 largeeggs
• 50 gwalnuts(chopped)
• 30 gdried barberries(or cranberries)
• 1 tspturmeric
• 3 tbspvegetable oil
• 1 tspbaking powder

Instructions

1. 1

   Mix the herbs

   Combine all chopped herbs in a large bowl. You should have about 4 packed cups of herbs.

2. 2

   Add eggs

   Beat eggs with turmeric, baking powder, salt, and pepper. Pour over herbs. Add walnuts and barberries. Mix well.

3. 3

   Cook

   Heat oil in a non-stick oven-safe pan. Pour in mixture, pressing down. Cook on low for 10 minutes, then transfer to oven at 180C for 20 minutes.

4. 4

   Serve

   Flip onto a plate. Cut into wedges. Serve warm or at room temperature with yogurt and flatbread.

Variations

• •

  Add fenugreek leaves (shanbalileh) for an even more authentic flavor.

Storage

Refrigerate for up to 3 days. Excellent cold or at room temperature.