Kookoo Sabzi (Persian Herb Frittata) is like a breath of fresh air on your plate! Picture this: a vibrant, green frittata filled with fragrant herbs and a burst of flavor in every bite. This dish is perfect for anyone who loves to cook and wants to try something a little different. It combines fresh herbs and eggs into a beautiful, fluffy creation that’s equal parts light and satisfying. Whether you’re making it for brunch, as a side dish, or just because you want to enjoy some delicious food, Kookoo Sabzi is sure to impress. Plus, it’s a fantastic way to use up herbs that might be lingering in your fridge. As we go through the recipe together, I’ll share my tips and tricks to help you whip up this delightful dish and, trust me, you’ll be wanting seconds!
Why This Recipe Works
Kookoo Sabzi is a delightful fusion of fresh herbs and spices that creates a light yet flavorful dish. The combination of eggs and herbs not only provides essential nutrients but also a vibrant taste that captures the essence of Persian cooking. The secret lies in the careful balance of ingredients, which results in a fluffy texture and a beautifully crisp outer layer. Each bite offers a lovely harmony between the earthiness of the herbs and the richness of the eggs, making it truly special.
Why You’ll Love This Kookoo Sabzi (Persian Herb Frittata)
This dish is not just a meal; it’s a culinary experience that brings together elements of tradition and flavor. Perfect for special occasions or simple weeknight dinners, Kookoo Sabzi stands out, and its versatility makes it suitable as an appetizer, side dish, or even as a main course. Furthermore, it’s an excellent way to use up fresh herbs that you may have on hand.
Ingredients
- 1 cup fresh dill, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh parsley, finely chopped
- 3 cups fresh garlic chives or spring onion, finely chopped
- 6 large eggs
- 3 tablespoons Greek yogurt
- ½ cup walnuts, chopped coarsely (optional, plus more for garnish)
- â…“ cup barberries, soaked in water for 10-15 minutes (optional, plus more for garnish)
- 1 teaspoon dried fenugreek
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground turmeric powder
- ½ teaspoon paprika
- 1 tablespoon cornstarch or all-purpose flour
- 3 tablespoons avocado oil (for cooking)
Mixing the Fresh Herbs
In a large mixing bowl, combine all the herbs and mix until evenly distributed. The aromas will start to mingle, filling your kitchen with hints of freshness. As you do this, you’ll realize just how vibrant and inviting the dish will be!
Whisking the Egg Mixture
In another large bowl, whisk together the eggs, Greek yogurt, walnuts, and barberries (if using), along with fenugreek, salt, pepper, turmeric, paprika, and cornstarch until the mixture is smooth and well combined. This step is crucial for achieving that perfect texture!
Combining the Ingredients
Now it’s time to add the herb mixture to the egg mixture, stirring gently but thoroughly until everything is evenly combined. This step ensures that every bite is bursting with flavor! You’ll love how those fresh herbs beautifully blend into the eggs.
Cooking in the Skillet
In a non-stick 10-inch skillet, pour in the avocado oil and heat over medium heat for 1-2 minutes until hot. Now, pour in the batter and spread it evenly across the skillet. Watching it sizzle is just the beginning of the magic!
Covering and Cooking
Cover the skillet and reduce the heat to low. Cook for 15-20 minutes until the top has set. You can use a rubber spatula to carefully run along the edges, ensuring the frittata isn’t sticking. The smell wafting through the kitchen will surely draw some eager eyes!
Flipping the Frittata
Take a large plate (it should be larger than the pan) and place it upside down over the pan. Carefully flip the pan over to transfer the frittata onto the plate. This is always the exciting part—don’t worry, you’ve got this!
Firming Up the Bottom
To firm up the bottom half of the frittata, slide it back into the pan and cook for an additional 10-15 minutes (covered) until the bottom is completely set. This step gives it that perfect texture, making it deliciously firm yet fluffy.
Cooling and Garnishing
Once ready, remove from heat and allow the frittata to cool for about 5-10 minutes. Garnish with crushed walnuts and dried barberries if desired. You’ll want to take a moment to appreciate the beautiful colors before slicing!
Serving Suggestions
Slice the Kookoo Sabzi into wedges and serve warm or cold with Persian bread and yogurt, making it an ideal dish for any occasion. Whether it’s brunch or a light dinner, it’s sure to be a hit.
Tips for Success
- Ensure the herbs are as fresh as possible for maximum flavor.
- When cooking, keep the heat low to avoid burning the frittata.
- Use a well-seasoned or non-stick pan for easy flipping.
Variations
- Add spinach or kale for an extra nutrient boost.
- Replace walnuts with sunflower seeds for a nut-free version.
- Experiment with different herbs like mint for a unique twist.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the skillet or microwave if you want to enjoy them warm again.
Pairing Ideas
Pair this Kookoo Sabzi with a light salad or a Persian rice dish to balance the flavors. A simple yogurt dip can add creaminess that contrasts beautifully with the frittata’s texture.
FAQs
1. Can I make Kookoo Sabzi in advance?
Yes, it’s great to make it ahead of time and can be served cold or reheated.
2. Is Kookoo Sabzi suitable for vegetarians?
Absolutely! It’s a vegetarian dish filled with fresh herbs and eggs.
3. Can I substitute the eggs with a vegan alternative?
While traditional recipes rely on eggs for texture, you could experiment with chickpea flour mixed with water as a substitute.
4. What can I use instead of barberries?
Cranberries or raisins can be good substitutes for a similar sweet-tart flavor.
5. How do I prevent the frittata from sticking to the pan?
Using a non-stick skillet and ensuring the oil is hot enough before adding the batter will help prevent sticking.
Kookoo Sabzi offers a wonderful glimpse into Persian culinary culture. With fresh herbs, warm spices, and the comfort of a frittata, it’s sure to please anyone at the table. This dish not only showcases delightful flavors, but it also creates a sense of togetherness, making every bite a celebration of life and tradition. Enjoy exploring this recipe and sharing it with loved ones!
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Kookoo Sabzi
Kookoo Sabzi is a vibrant Persian herb frittata, highlighting fresh herbs and spices. It’s a perfect dish for brunch or any occasion, offering both flavor and nutrition.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 cup fresh dill, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh parsley, finely chopped
- 3 cups fresh garlic chives or spring onion, finely chopped
- 6 large eggs
- 3 tablespoons Greek yogurt
- ½ cup walnuts, chopped coarsely (optional, plus more for garnish)
- â…“ cup barberries, soaked in water for 10-15 minutes (optional, plus more for garnish)
- 1 teaspoon dried fenugreek
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground turmeric powder
- ½ teaspoon paprika
- 1 tablespoon cornstarch or all-purpose flour
- 3 tablespoons avocado oil (for cooking)
Instructions
- Mix all the herbs in a large bowl until well distributed.
- Whisk together eggs, Greek yogurt, walnuts, barberries, fenugreek, salt, pepper, turmeric, paprika, and cornstarch until smooth.
- Combine the herb mixture with the egg mixture until evenly blended.
- Heat avocado oil in a non-stick skillet and pour in the batter.
- Cover and cook on low for 15-20 minutes until set.
- Flip the frittata onto a large plate and slide back into the pan to firm the bottom.
- Cook for an additional 10-15 minutes covered, then allow to cool.
- Garnish and serve warm or cold.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use the freshest herbs for the best flavor.
Keep the heat low while cooking to prevent burning.
A well-seasoned or non-stick pan aids easy flipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Skillet
- Cuisine: Persian
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 320
- Fat: 13
- Saturated Fat: 1.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 8
- Cholesterol: 180
