Best 4 Kookoo Sabzi Recipes

KOOKOO SABZI (FRESH HERB FRITTATA)

Steps:

• 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.

KOOKOO SABZI (PERSIAN HERB QUICHE)

Steps:

• Preheat oven to 350ºF and adjust rack to upper-middle position. In a small bowl combine: 4 strands of saffron , crushed 1 TBS hot water In a large bowl stir together: 1 small leek , rinsed & chopped 1 cup chopped parsley, American , packed (approx. 1 bunch) 1/4 cup chopped cilantro, fresh , packed 1/4 cup chopped dill, fresh , packed 1/2 cup chopped spinach, fresh , packed 2 tsp fenugreek, dried 1/4 cup walnuts , chopped 2 TBS barberries , * 1 TBS all-purpose flour 1/2 tsp baking soda 2 TBS vegetable oil 1 tsp salt 1/4 tsp black pepper, ground In a separate bowl, whisk together with the saffron mix: 8 eggs, large Mix in eggs with the vegetable mix. Spray 9-inch ceramic pie dish with cooking spray. Pour egg mixture into prepared pie dish. Bake for 40 minutes, until a toothpick stuck in the center comes out clean. Let it cool for 15 minutes prior to serving. Or cool completely and serve at room temperature.

KOOKOO SABZI (SPINACH AND GREEN HERB PIE)

Steps:

• Preheat oven to 350 degrees.
• Combine first five ingredients in mixing bowl. Add oil and 1/2 cup matzoh meal. Stir in three eggs. Mix well with wooden spoon. Consistency should be fairly thick but slightly runny; mixture should drop in mass from tablespoon and just a little liquid should be visible. Add additional egg and/or matzoh meal, if needed, to attain that texture.
• Spread thin film of oil over bottom and sides of baking dish that measures about 8 by 11 by 1 1/2 inches. Turn in egg mixture and smooth top with back of spoon.
• Bake in preheated oven for 25 to 35 minutes, or until pie is completely set and slightly shrunken away from sides of dish.
• Serve hot or cold.

KOOKOO SABZI

Steps:

• Soak the currants in cold water for 15 minutes before cooking.
• Drain before adding them in.
• In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables.
• Beat it with a fork until the ingredients have been mixed well.
• Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
• Put the oven setting to bake at 250 degrees (F).
• Pour the remainder of the cooking oil in an oven safe dish.
• Pour the vegetable mixture in the dish.
• Bake at this setting for about 40-45 minutes.
• You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust.
• Remove the foil half way during the baking process.
• Cut in square pieces before serving.