Someone recently pointed out to me that I describe a lot of foods as my ‘favourite’. I realized immediately that they were completely right. I had a micro existential crisis. Did this mean that I was fickle? That I really didn’t love any food? Upon reflection about 30 seconds later, I felt better. I concluded that I am endlessly thrilled at discovering new foods and infinitely excited at how wonderful food tastes. I guess I’m just programmed to get pumped up about food, folks. I’m okay with that. Mini crisis averted in time to tell you about this gorgeous and habit-formingly delicious Persian Herb Frittata better known in ole Persia as Kookoo Sabzi that is DEFINITELY being added to my extensive list of favourite foods.
Clearly it’s an egg dish, but it requires a little more explanation. It is a frittata type dish that is absolutely, positively bursting with fresh herbs. It’s beyond fresh, it’s beyond flavourful. One of my friends deftly described it as being an omelet combined with a salad. That spring-green omelet/frittata is then cut into wedges and served hot, warm, or cold with a generous dollop of plain yogurt on top as sauce. I prefer Greek yogurt because I just do generally, but you could as easily use plain ‘regular’ yogurt if that’s your desire. When you taste this Persian Herb Frittata, you’ll see why it’s a traditional food for the first day of Spring in Iran. Not being Iranian, I make zero claims about the authenticity or lack thereof in my Persian Herb Frittata/Kookoo Sabzi, but people… it’s good. Just make it.
Besides all that fresh deliciousness and cultural educational value, how could you NOT want to eat a food called Kookoo Sabzi? It just plain sounds fun, doesn’t it? I’m Kookoo for Persian Herb Frittatas, and I think you will be, too.
- I’m aware that this recipe calls for an absurdly large amount of fresh herbs. It is indulgent when it’s not “grow-herbs-in-your-backyard-season” to be sure, but it is so worth it. Don’t be tempted to reduce the herbage in here. It really is the defining characteristic of the Persian Herb Frittata.
- When it comes to preparing the herbs, you don’t need to be quite as fussy as you might be with a dish where the herbs are served uncooked. Of course, you’ll wash them as usual, but when it comes time to pull them from the stem, you can include some of the smaller, more tender stems without worrying. Don’t allow any thick, woody stems in, though, as their texture will be displeasing in the final Kookoo Sabzi/Persian Herb Frittata.
- Be sure to choose a frying pan that is oven safe if you wish to make this a one-pot dish. If you don’t have a frying pan or skillet that fits the bill, grease and use an 8-inch by 8-inch square baking dish or an 8- or 9-inch round cake pan for the baking part of the recipe.
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Persian Herb Frittata {Kookoo Sabzi}
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Rebecca Lindamood
Ingredients
- 1 bundle green onions about 9 to 12 green onions, washed, trimmed of root ends, thinly sliced
- 1 large bunch parsley cleaned, woody or large stems removed, chopped
- 1/2 a bunch of fresh dill cleaned, woody or large stems removed, chopped
- 1/2 a bunch of cilantro cleaned, woody or large stems removed, chopped
- 4 tablespoons butter or ghee
- vegetable or canola oil
- 10 large eggs
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To Serve:
- Plain Greek or 'regular' yogurt
Instructions
Preheat the oven to 350°F.
Melt the butter or ghee in a 10-inch diameter, heavy-bottomed frying pan or skillet over medium heat. Add the green onions, parsley, dill, and cilantro and cook just for 1 minute, or until the herbs are fragrant and beginning to wilt a bit. Scrape the herbs onto a clean plate in a thin layer to cool somewhat.
Use a pastry brush to spread a thin layer of vegetable or canola oil across the bottom and around the sides of the frying pan. If your frying pan is not oven-safe, prepare an 8-inch by 8-inch square baking dish or 8- or 9-inch round cake pan by brushing generously with the oil. Set aside.
Crack the eggs into a mixing bowl, add the turmeric (passing through a sieve first if it is clumpy), kosher salt, and black pepper. Whisk until the eggs are quite loose and even in colour. Whisk in the cooled herb mixture and immediately transfer back into the frying pan or a prepared baking dish. Bake for 18 to 25 minutes, or until the eggs are completely set in the middle. Pull the pan from the oven and run a flexible, heat-proof knife or spatula around the edges of the pan. Lay a plate or cutting board over the pan and carefully invert to allow the Persian Herb Frittata or Kookoo Sabzi to release from the pan. Lay another plate or serving dish on top of that and invert again so the side that was facing up in the pan is facing up on your serving dish. Cut into wedges and serve hot, warm, or room temperature with dollops of plain Greek or regular yogurt.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Reader Interactions
Selchie says
Simple and tasty. Many years ago, a Persian co-worker brought kookoo to a potluck lunch, which I greatly enjoyed. He said it was so easy that even a bachelor like him could make it. I finally got around to making my own with this recipe, and it went nicely with some other Middle Eastern dishes I made.
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Rebecca says
I’m so glad you love it, Selchie! Thanks so much for taking the time to rate the recipe and let me know you love it.
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Ron Wagner says
Could you please be a little more specific in your measurements. Bundles, bunches,large bunches, and 1/2 bunches aren’t necessarily the same store to store let alone from one region of the country to the other. It would be greatly appreciated
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Shiraz Hookah says
Thanks a lot for sharing this yummy dish.its really very yummy and all my family like it i made the dish last Saturday.The ingredients include lot of herbs due to that the taste of the dish is very unique in its flavours.
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Pat OBrien says
Can you use dry herbs?
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Rebecca says
Hi there, I don’t know whether dry herbs work!
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jess says
The berries are called barberries, or zereshk in Farsi.
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Stacy says
this looks amazing! My mom has chickens so I always have an overabundance of fresh eggs straight from the source. This will be a great way to use them 🙂
Question for you, though: have you ever tried any other combination of herbs? I’m sure it will make it less authentic but I’m just wondering as far as taste and flavor goes. I have all small herb garden and would like to use some of what I have on hand.
Thanks!
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Rebecca says
I have not tried other combos, but I’m sure it would taste lovely!
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Casey says
I married into a Persian family, so I was excited to see your recipe for coucou! It looks authentic in the pics! My mother in law always adds either spinach or kale or both. Maybe mostly as a filler. She also often adds chopped walnuts, which give it a pleasing texture, and sometimes these tiny tart dried berries, I don’t know the English name. .. But they are very tart, maybe like a dried cranberry if it wasn’t sweetened, but much smaller. You should be able to find them in a Middle Eastern grocery.
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Sarah says
Barberries are the tart berries. In farsi theyre called zehreshk
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Aggie says
So pretty and looks delicious!!
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Rebecca says
♥ Thank you, Aggie!
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KalynsKitchen says
Totally drooling over this! And I agree, the name is awesome.
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Rebecca says
Thank you, Kalyn!
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