KOOKOO SABZI (FRESH HERB FRITTATA)
The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in.
Provided by Naz Deravian
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h5m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 6.7 g, Cholesterol 139.5 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 488.3 mg, Sugar 1.8 g
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M Danish Joyo M Danish Joyo
[email protected]Overall, I thought this was a good recipe. It was easy to make and the kookoo sabzi turned out well. I would definitely make it again, but I would make a few adjustments to the recipe to suit my own taste.
daniel cover
[email protected]The kookoo sabzi was a bit too sweet for my taste. I think I would use less sugar next time.
ADNAN ALI SHAH
[email protected]The kookoo sabzi was a bit too sour for my taste. I think I would use less lemon juice next time.
Maria Flores
[email protected]The kookoo sabzi was a bit too spicy for my taste. I think I would use less chili powder next time.
Piynak Mongiya
[email protected]The kookoo sabzi was a bit too salty for my taste. I think I would use less salt next time.
Jannatul Maoya
[email protected]The kookoo sabzi turned out a bit too dry for my liking. I think I would add more liquid next time, such as milk or yogurt.
Lamonica Bobo
[email protected]I found this recipe to be a bit too oily. I think I would use less oil next time.
Raeyln Shearer
[email protected]This recipe was a bit bland for my taste. I think I would add more spices next time.
Love Ma
[email protected]I'm always looking for new and interesting vegetarian dishes, and this kookoo sabzi definitely fits the bill. It's a flavorful and satisfying dish that's perfect for a light lunch or dinner.
Ovais Khan
[email protected]This kookoo sabzi is a great way to get my kids to eat their vegetables. They love the fluffy texture and the flavorful herbs. I often serve it with a side of yogurt and pita bread.
nayebare Amarah
[email protected]I love that this recipe is so versatile. I've made it with different combinations of herbs and spices, and it always turns out great. It's a great way to use up whatever fresh herbs I have on hand.
Oloye Boluwatife
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly. The kookoo sabzi is always light and fluffy, and the flavors are always spot-on.
Phodisho Mokgalaka
[email protected]I've made this kookoo sabzi several times now and it's always a hit. It's a great dish to serve for breakfast, lunch, or dinner. I especially love it with a dollop of yogurt and a sprinkle of sumac.
Jayovonny Burt
[email protected]This recipe was a bit time-consuming to make, but it was definitely worth it. The kookoo sabzi turned out perfectly and was absolutely delicious. I will definitely be making it again!
Constance Oge Victor
[email protected]I'm not a big fan of eggs, but I really enjoyed this kookoo sabzi. The herbs and spices really helped to mask the eggy flavor, and the overall dish was very flavorful and enjoyable.
MD Morshed Hasan
[email protected]I made this kookoo sabzi for a brunch party and it was a huge success. Everyone loved it! The flavors were so fresh and vibrant, and the eggs gave it a nice fluffy texture.
Duda Monteiro
[email protected]This recipe is a great way to use up leftover herbs. I had a bunch of cilantro, parsley, and dill that I needed to use up, and this was the perfect way to do it. The kookoo sabzi turned out beautifully and was a hit with my family.
My Online Tv
[email protected]I've never had kookoo sabzi before, but I'm so glad I tried this recipe. It was incredibly easy to make and turned out perfectly. The flavors were well-balanced and the texture was light and fluffy.
Chuene Kobo
[email protected]This kookoo sabzi was an absolute delight! The combination of fresh herbs, eggs, and spices created a flavorful and aromatic dish that was both hearty and satisfying.