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How to Make Kookoo Sabzi (Fresh Herb Frittata) - A Step-by-Step Guide

Kookoo Sabzi, also known as Fresh Herb Frittata, is a traditional Persian dish that is bursting with flavors and aroma. This savory egg dish is made with a generous amount of fresh herbs, giving it a vibrant green color and a refreshing taste.

It is a staple in Iranian cuisine and is often enjoyed as part of a mezze spread or as a main dish served with flatbread and yogurt. The combination of herbs and spices in Kookoo Sabzi creates a unique and delicious flavor that is sure to tantal...

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Ingredients

  • ⅓ cup fresh barberries
  • 1 bunch Swiss chard, stems removed
  • 1 bunch fresh parsley, tough stems trimmed
  • 1 bunch fresh cilantro, tough stems trimmed
  • 1 bunch fresh dill, tough stems trimmed
  • 1 bunch green onions, finely chopped
  • ½ cup walnuts, roughly chopped
  • 1 clove garlic, chopped
  • 1 ½ teaspoons kosher salt (such as Diamond Crystal®)
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon dried tarragon
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground saffron (Optional)
  • ¼ teaspoon ground Damask rose petals
  • ¼ teaspoon ground black pepper
  • 6 large eggs, or more as needed
  • ⅓ cup olive oil
  • 2 tablespoons olive oil

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 8 servings

  • Soak barberries in water to cover for 10 minutes. Drain.
  • Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
  • Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
  • Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

    • Nutrition

    238 cal.

    • Total Fat: 21g
    • Saturated Fat: 3g
    • Cholesterol: 140mg
    • Sodium: 488mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 8g
    • Vitamin C: 30mg
    • Calcium: 91mg
    • Iron: 3mg
    • Potassium: 395mg

    Categories

    Appetizer recipes
    Breakfast recipes
    Brunch recipes
    Vegetarian recipes
    Persian recipes