Kookoo Sabzi is a Persian herb frittata. It’s one of the many traditional dishes served during the New Year, and it’s loaded with nutritious vegetables, herbs, nuts, and more.
I should note that Persian food is not simple fare. And that’s what makes it so special and unique. It’s not the type of food you can whip up after a long day at work. But, Kookoo Sabzi is one of few Persian dishes that is actually possible to make during the week. I hope you give this recipe a try, and let me know what you think!
- 1/2 bunch dill
- 1/2 leek
- 1/2 bunch parsley
- 1/2 bunch cilantro
- 4 leaves iceberg lettuce
- 4 large eggs
- 1 tablespoon flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped walnuts (optional)
- 1/4 cup dried unsweetened cranberries, roughly chopped (optional)
- 2 tablespoons olive oil
- 1 pack ALOHA Daily Good Greens
- Dollop of plain yogurt
Roughly chop dill, leeks, parsley, cilantro, and lettuce. Place cut herbs in a large bowl. Set aside. While it seems tempting, don’t use a food processor for this step; it’ll draw out the moisture from the herbs and cause the mixture to be too wet.
In a medium-sized bowl, whisk the eggs. Pour the eggs in the herb mixture. Stir in flour, baking powder, Daily Good Greens, turmeric, salt, and pepper. Add cranberries, walnuts, and one tablespoon olive oil, and combine well. For our family recipe, we actually use barberries, which give the frittata a tart bite. But, given that they’re hard to find in grocery stores, you can substitute with unsweetened dried cranberries.
Heat a large nonstick pan over medium-low heat. Drizzle one tablespoon of olive oil to coat the pan.
Pour the herb mixture into the pan, and use a spatula to spread evenly. Cover and let cook for 20 minutes.
Use a plastic spatula to cut the frittata into eight slices. Continue cooking for two minutes, then carefully flip each piece over. Let cook for five minutes.
Kookoo Sabzi is usually served along with rice, but you can also enjoy it on its own. No matter how you serve it, definitely have a few dollops of plain yogurt on the side. The savory flavors of the herbs and crunch from the walnuts pair nicely with the creamy yogurt—it’s delicious! I like to dig right in while it’s still hot, but you can also serve it at room temperature.
As for summer and great looking skin… Bring it on!
Via Daily Concepts