Kookoo Sabzi is a traditional Iranian vegetarian dish that can be served both as a main dish (with rice, bread and/or salad) or as an appetizer or side dish. I also like to have it cold for breakfast! I bake my Kookoo Sabzi in the oven rather than frying it on the stove (the more traditional way) since it absorbs less oil this way and the crust doesn’t become overly dry.
- 2 Bunches Flat-leaf Parsley
- 1 Large Bunches Cilantro
- 1 Large Bunch Dill
- 1 Large Bunch Spinach
- 6-8 Scallions (both white and green parts)
- 1-2 Cloves of Garlic (optional)
- 1/2 cup Walnuts (chopped)
- 1/4 – 1/3 cup Barberries (optional, but highly recommended!)
- 10 large eggs
- 1/4 cup Sheep Yogourt
- 1/2 Tsp. Turmeric
- 1/2 Tsp. Ground Coriander Seed
- 1/4 Tsp. Ground Cumin
- 1/4 Tsp. Baking Soda
- 1/2 Tsp. Saffron Water
- Salt (to taste – approx. 1-1/2 Tsp.)
- Freshly Ground Pepper (to taste)
- 4 Tbsp Ghee or Coconut Oil (or you can mix the two)
- Preheat the oven to 350 degrees Fahrenheit.
- Remove the stems from parsley and cilantro. Wash the herbs, spinach and the scallions and finely chop all of them. If you are adding garlic finely chop and add to the herbs.
- Add the chopped herbs, spices (turmeric, coriander, cumin, salt, pepper), baking soda, walnuts and barberries to a large mixing bowl and mix well.
- In another bowl, beat the eggs, yogourt and saffron water well with a whisk.
- Add the eggs to the rest of the ingredients (except for the oil) and mix until thoroughly blended.
- Add the oil to an oven proof baking dish and place the dish in the preheated oven to heat the oil. Take the baking dish out of the oven once the oil is heated and gently pour the herb mixture into the dish and cover loosely with a piece of parchment paper. Cook the kookoo in the oven for about 30 minutes. After 30 minutes remove the parchment paper and cook for another 10 to 15 minutes or until the top forms a crust and a toothpick inserted in the centre comes out clean. Towards the end of the cooking time check often to avoid the the crust from becoming too dry which is going to make the kookoo bitter. Once cooked, remove the baking dish from oven and allow to cool for a few minutes before cutting it into small pieces.