Kookoo Sabzi Lettuce Wraps
Kookoo Sabzi Lettuce Wraps
Ingredients
For the Kookoo Sabzi
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/4 cup scallions, finely chopped green parts only
- 1 tablespoon fenugreek leaves, dried, or 1/4 cup fresh, chopped
- 6 eggs, large
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup walnuts, chopped (optional)
- 2 tablespoons barberries, dried (optional)
- 3 tablespoons vegetable oil, or olive oil, for frying
For the Lettuce Wraps
- 1 head butter lettuce, leaves separated and washed
- 1/2 cup radishes, thinly sliced
- 1/2 cup cherry tomatoes, halved
For the Yogurt Sauce
- 1/2 cup plain yogurt, full-fat
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1/8 teaspoon salt
Instructions
- 1
In a large bowl, combine the finely chopped parsley, cilantro, dill, scallions, and dried fenugreek leaves (if using fresh fenugreek, chop it finely).
⏱️ 5 min
- 2
In a separate medium bowl, whisk the eggs until well combined. Add the flour, baking powder, turmeric, salt, and black pepper to the eggs and whisk until smooth.
⏱️ 3 min
- 3
Pour the egg mixture over the chopped herbs. Add the chopped walnuts and dried barberries (if using). Mix gently until all ingredients are just combined. Be careful not to overmix.
⏱️ 2 min
- 4
Heat the vegetable oil in a large non-stick skillet (about 10-12 inches) over medium heat. Once hot, pour the kookoo sabzi mixture into the skillet, spreading it evenly.
⏱️ 2 min
- 5
Reduce the heat to low-medium, cover the skillet, and cook for 15-20 minutes, or until the bottom is golden brown and the kookoo is mostly set.
⏱️ 15 min
- 6
Carefully flip the kookoo using a large plate or spatula. Cook uncovered for another 5-7 minutes, or until the other side is golden brown and cooked through. Alternatively, you can cut the kookoo into wedges in the pan and flip each wedge individually.
⏱️ 7 min
- 7
While the kookoo is cooking, prepare the yogurt sauce. In a small bowl, combine the plain yogurt, finely chopped fresh mint, lemon juice, and salt. Stir until well mixed.
⏱️ 3 min
- 8
Once the kookoo sabzi is cooked, remove it from the skillet and let it cool slightly on a cutting board for about 10 minutes. This passive time allows it to firm up and makes it easier to handle.
⏱️ 10 min
- 9
Cut the kookoo sabzi into serving-sized pieces or crumble it gently. Arrange the butter lettuce leaves on a platter. Serve the kookoo sabzi in the lettuce cups, topped with sliced radishes, halved cherry tomatoes, and a dollop of the mint yogurt sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kookoo Sabzi Lettuce Wraps
Ingredients
For the Kookoo Sabzi
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/4 cup scallions, finely chopped green parts only
- 1 tablespoon fenugreek leaves, dried, or 1/4 cup fresh, chopped
- 6 eggs, large
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup walnuts, chopped (optional)
- 2 tablespoons barberries, dried (optional)
- 3 tablespoons vegetable oil, or olive oil, for frying
For the Lettuce Wraps
- 1 head butter lettuce, leaves separated and washed
- 1/2 cup radishes, thinly sliced
- 1/2 cup cherry tomatoes, halved
For the Yogurt Sauce
- 1/2 cup plain yogurt, full-fat
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon lemon juice, freshly squeezed
- 1/8 teaspoon salt
Instructions
- 1
In a large bowl, combine the finely chopped parsley, cilantro, dill, scallions, and dried fenugreek leaves (if using fresh fenugreek, chop it finely).
⏱️ 5 min - 2
In a separate medium bowl, whisk the eggs until well combined. Add the flour, baking powder, turmeric, salt, and black pepper to the eggs and whisk until smooth.
⏱️ 3 min - 3
Pour the egg mixture over the chopped herbs. Add the chopped walnuts and dried barberries (if using). Mix gently until all ingredients are just combined. Be careful not to overmix.
⏱️ 2 min - 4
Heat the vegetable oil in a large non-stick skillet (about 10-12 inches) over medium heat. Once hot, pour the kookoo sabzi mixture into the skillet, spreading it evenly.
⏱️ 2 min - 5
Reduce the heat to low-medium, cover the skillet, and cook for 15-20 minutes, or until the bottom is golden brown and the kookoo is mostly set.
⏱️ 15 min - 6
Carefully flip the kookoo using a large plate or spatula. Cook uncovered for another 5-7 minutes, or until the other side is golden brown and cooked through. Alternatively, you can cut the kookoo into wedges in the pan and flip each wedge individually.
⏱️ 7 min - 7
While the kookoo is cooking, prepare the yogurt sauce. In a small bowl, combine the plain yogurt, finely chopped fresh mint, lemon juice, and salt. Stir until well mixed.
⏱️ 3 min - 8
Once the kookoo sabzi is cooked, remove it from the skillet and let it cool slightly on a cutting board for about 10 minutes. This passive time allows it to firm up and makes it easier to handle.
⏱️ 10 min - 9
Cut the kookoo sabzi into serving-sized pieces or crumble it gently. Arrange the butter lettuce leaves on a platter. Serve the kookoo sabzi in the lettuce cups, topped with sliced radishes, halved cherry tomatoes, and a dollop of the mint yogurt sauce.
⏱️ 3 min