Loading...

Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with vegetable oil.

In a large mixing bowl, combine the chopped parsley, cilantro, dill, and scallions. Ensure all herbs are very finely chopped.

In a separate bowl, whisk together the eggs, all-purpose flour, baking powder, turmeric, salt, and black pepper until well combined.

Add the whisked egg mixture to the chopped herbs. Stir well to ensure all herbs are coated. Fold in the chopped walnuts and rinsed barberries.

Heat 2 tablespoons of vegetable oil in a large oven-safe non-stick skillet over medium heat. Once hot, pour the kookoo sabzi mixture into the skillet, spreading it evenly. Cook for 5-7 minutes until the bottom is set and lightly golden.

Carefully transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the kookoo sabzi is fully set and a toothpick inserted into the center comes out clean.

While the kookoo sabzi bakes, prepare the yogurt-dill topping. In a small bowl, combine the plain Greek yogurt, finely chopped fresh dill, and salt. Mix well and set aside.

Once baked, remove the kookoo sabzi from the oven. Let it cool in the skillet for a few minutes before carefully inverting it onto a serving platter or cutting board. Alternatively, you can cut it directly in the skillet.

Slice the kookoo sabzi into desired portions. Serve warm or at room temperature, topped with a generous dollop of the yogurt-dill topping.


Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with vegetable oil.

In a large mixing bowl, combine the chopped parsley, cilantro, dill, and scallions. Ensure all herbs are very finely chopped.

In a separate bowl, whisk together the eggs, all-purpose flour, baking powder, turmeric, salt, and black pepper until well combined.

Add the whisked egg mixture to the chopped herbs. Stir well to ensure all herbs are coated. Fold in the chopped walnuts and rinsed barberries.

Heat 2 tablespoons of vegetable oil in a large oven-safe non-stick skillet over medium heat. Once hot, pour the kookoo sabzi mixture into the skillet, spreading it evenly. Cook for 5-7 minutes until the bottom is set and lightly golden.

Carefully transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the kookoo sabzi is fully set and a toothpick inserted into the center comes out clean.

While the kookoo sabzi bakes, prepare the yogurt-dill topping. In a small bowl, combine the plain Greek yogurt, finely chopped fresh dill, and salt. Mix well and set aside.

Once baked, remove the kookoo sabzi from the oven. Let it cool in the skillet for a few minutes before carefully inverting it onto a serving platter or cutting board. Alternatively, you can cut it directly in the skillet.

Slice the kookoo sabzi into desired portions. Serve warm or at room temperature, topped with a generous dollop of the yogurt-dill topping.
