Classic Kookoo Sabzi
Classic Kookoo Sabzi
Ingredients
For the Kookoo Sabzi
- 6 large eggs
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/2 cup scallions, finely chopped (white and green parts)
- 1/4 cup fenugreek leaves, finely chopped (fresh or rehydrated dried)
- 1/2 cup walnuts, chopped
- 1/4 cup barberries, rinsed and drained
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
Instructions
- 1
In a large mixing bowl, whisk the eggs until well combined and slightly frothy.
⏱️ 2 min
- 2
Add the finely chopped parsley, cilantro, dill, scallions, and fenugreek leaves to the whisked eggs. Mix thoroughly.
⏱️ 5 min
- 3
Stir in the chopped walnuts and rinsed barberries.
⏱️ 2 min
- 4
In a small bowl, combine the all-purpose flour, baking powder, turmeric powder, salt, and black pepper. Whisk to combine.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the herb and egg mixture, mixing until just combined. Be careful not to overmix.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 20 min
- 8
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.
⏱️ 10 min•🌡️ 350
- 9
Remove from heat, let it cool slightly, then cut into wedges or squares. Serve warm or at room temperature.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Kookoo Sabzi
Ingredients
For the Kookoo Sabzi
- 6 large eggs
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/2 cup scallions, finely chopped (white and green parts)
- 1/4 cup fenugreek leaves, finely chopped (fresh or rehydrated dried)
- 1/2 cup walnuts, chopped
- 1/4 cup barberries, rinsed and drained
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
Instructions
- 1
In a large mixing bowl, whisk the eggs until well combined and slightly frothy.
⏱️ 2 min - 2
Add the finely chopped parsley, cilantro, dill, scallions, and fenugreek leaves to the whisked eggs. Mix thoroughly.
⏱️ 5 min - 3
Stir in the chopped walnuts and rinsed barberries.
⏱️ 2 min - 4
In a small bowl, combine the all-purpose flour, baking powder, turmeric powder, salt, and black pepper. Whisk to combine.
⏱️ 1 min - 5
Gradually add the dry ingredients to the herb and egg mixture, mixing until just combined. Be careful not to overmix.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 20 min - 8
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.
⏱️ 10 min•🌡️ 350 - 9
Remove from heat, let it cool slightly, then cut into wedges or squares. Serve warm or at room temperature.
⏱️ 4 min