Kookoo Sabzi (Persian Herb Frittata)

  • Total time (without drying herbs) - 40 minutes
  • Active preparation - 20 minutes
  • Cooking time - 20 minutes
  • Servings: 6
  • Country: Iran
A deep green Persian herb frittata Kookoo Sabzi topped with barberries and walnuts.

Kookoo Sabzi is a unique Persian 'omelet' where the herb-to-egg ratio is heavily skewed towards the herbs. It's crucial that the herbs are as dry and finely chopped as possible, which ensures a beautiful texture and color. Dried fenugreek and a little baking powder are often added for extra flavor and fluffiness.

It is traditionally served with Sangak bread, yogurt or thick cream (mast-o khiar), and pickles (Torshi).

Ingredients

Kookoo Ingredients

  • 2 cups fresh parsley (leaves and tender stems), chopped
  • 2 cups fresh coriander/cilantro (leaves and tender stems), chopped
  • 1 cup fresh dill, chopped
  • 1 cup green part of chives or leek (chopped)
  • 6 large pieces eggs
  • 0.25 cups barberries (Zereshk), soaked in hot water and drained (optional)
  • 0.25 cups walnuts, chopped and toasted (optional)

Seasoning

  • 1 tsp ground turmeric
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp baking powder (or flour, for stability)
  • 4 tbsp oil (vegetable or ghee) for frying

Instructions

Step 1: Herb Preparation

Wash all fresh herbs thoroughly. It is extremely important to dry them as much as possible (use a salad spinner or spread them on a kitchen towel and pat them dry). Moisture will prevent the frittata from setting.

Finely chop the herbs and the green part of the chives/leeks. (You may use a food processor, but do not turn the herbs into a paste!)

Step 2: Mixing the Batter

In a medium bowl, whisk the eggs with salt, black pepper, turmeric, and baking powder (or flour).

Add the chopped herbs, drained barberries, and chopped walnuts to the egg mixture. Gently fold everything together, just until the herbs are evenly coated.

Step 3: Cooking/Baking

In a large non-stick skillet (about 10-12 inches), heat the oil over medium heat.

Carefully pour the mixture into the hot skillet and spread it out evenly with a spatula.

Reduce the heat to medium-low, cover the pan with a lid, and fry for 15-20 minutes until the edges are set and the top is almost completely firm (the center might still be slightly moist).

Uncover, cut the Kookoo into 4 or 6 sections. Carefully flip each section using two spatulas (or use a plate to invert the whole Kookoo). Fry for another 5-8 minutes until the bottom is deeply golden brown and the Kookoo Sabzi is fully cooked.

Step 4: Serving

Transfer the Kookoo Sabzi to a plate and serve immediately while warm, or let it cool and serve at room temperature.

Traditionally served with yogurt, pickles, and fresh Sangak or other bread.