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In a large mixing bowl, whisk the eggs until well combined and slightly frothy.

Add the finely chopped parsley, cilantro, dill, scallions, and fenugreek leaves to the whisked eggs. Mix thoroughly.

Stir in the chopped walnuts and rinsed barberries.

In a small bowl, combine the all-purpose flour, baking powder, turmeric powder, salt, and black pepper. Whisk to combine.

Gradually add the dry ingredients to the herb and egg mixture, mixing until just combined. Be careful not to overmix.

Heat the vegetable oil in a large non-stick skillet or oven-safe pan over medium heat. Ensure the oil is hot but not smoking.

Pour the kookoo sabzi mixture into the hot skillet, spreading it evenly. Reduce the heat to low-medium, cover the pan, and cook for 15-20 minutes, or until the edges are set and the bottom is golden brown.

Once the bottom is cooked, you can either carefully flip the kookoo to cook the other side for another 10-15 minutes, or if using an oven-safe pan, transfer it to a preheated oven at 350°F (175°C) and bake for 10-15 minutes, or until cooked through and golden on top.

Remove from heat, let it cool slightly, then cut into wedges or squares. Serve warm or at room temperature.


In a large mixing bowl, whisk the eggs until well combined and slightly frothy.

Add the finely chopped parsley, cilantro, dill, scallions, and fenugreek leaves to the whisked eggs. Mix thoroughly.

Stir in the chopped walnuts and rinsed barberries.

In a small bowl, combine the all-purpose flour, baking powder, turmeric powder, salt, and black pepper. Whisk to combine.

Gradually add the dry ingredients to the herb and egg mixture, mixing until just combined. Be careful not to overmix.

Heat the vegetable oil in a large non-stick skillet or oven-safe pan over medium heat. Ensure the oil is hot but not smoking.

Pour the kookoo sabzi mixture into the hot skillet, spreading it evenly. Reduce the heat to low-medium, cover the pan, and cook for 15-20 minutes, or until the edges are set and the bottom is golden brown.

Once the bottom is cooked, you can either carefully flip the kookoo to cook the other side for another 10-15 minutes, or if using an oven-safe pan, transfer it to a preheated oven at 350°F (175°C) and bake for 10-15 minutes, or until cooked through and golden on top.

Remove from heat, let it cool slightly, then cut into wedges or squares. Serve warm or at room temperature.
