Mazzeh & Starters✨Jeweled Saffron & Tart Ruby Barberries

Kookoo Sabzi (Herb Frittata)

کوکو سبزی

This is a simple Kookoo Sabzi recipe… there are a few different ingredients that can be added to vary it, but Kookoo is essentially a Persian vegetable souffle or frittata with lots of fresh herbs mixed with eggs. In fact, many times I have eaten Sabzi Polo ba Mahi and Kookoo Sabzi together. Very tasty 🙂!

Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings
4-6 servings
Difficulty
Medium
Kookoo Sabzi (Herb Frittata)
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Sabzi Polo ba MahiWarm Sangak or Lavash BreadMast-o KhiarKhiarshoor (Persian Pickles)
🥗Bright Acid & Fresh Herb Prep

Crisp Texture Secret: Dice vegetables into uniform jewel-sized cubes and dress with fresh lime juice, verjuice (ab-ghooreh), and olive oil shortly before serving. Wash and thoroughly dry fresh herbs so every bite stays bright and crisp.

Ingredients

مواد لازم
Servings Stepper
4 servings
Unit System
Prep ready: 0 of 12

Step-by-Step Instructions

طرز تهیه
1
Wash and prep the sabzi: Clean and rinse the fresh herbs thoroughly. (Note: I typically let the herbs soak in water for at least 30 minutes before rinsing them to make sure all the dirt is removed). Spin completely dry and chop them finely — you can use a food processor to simplify the task!
2
Mix the batter: In a large mixing bowl, combine the chopped herbs, minced garlic, turmeric, salt, pepper, a pinch of baking powder, and the eggs. (Add walnuts or barberries if you like). Beat well with a fork until thoroughly mixed.
3
Heat the oil: In a large frying pan that has a lid, pour in a good amount of cooking oil. Heat over medium-high heat until the oil is hot and shimmers.
4
Pour and cook the bottom: Pour the herb-egg mixture into the pan and flatten it out evenly with a spatula. After a few minutes, bring the temperature down to medium and cover the pan with the lid. Cook for about 15 minutes until the bottom is set and deep green-golden.
5
Cut, flip, and finish: Cut the Kookoo Sabzi into 4 or more wedge pieces and flip each piece over so the top side can fry as well. Place the lid back on and let it cook for another 15 to 20 minutes until fully set through.
6
Serve: Serve hot or at room temperature with warm bread (lavash or sangak), yogurt (mast-o khiar), pickles (khiarshoor), or alongside Sabzi Polo ba Mahi 🙂.
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