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In a large bowl, combine the finely chopped parsley, cilantro, dill, scallions, and dried fenugreek leaves (if using fresh fenugreek, chop it finely).

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.

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.

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.

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.

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.

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.

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.

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.


In a large bowl, combine the finely chopped parsley, cilantro, dill, scallions, and dried fenugreek leaves (if using fresh fenugreek, chop it finely).

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.

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.

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.

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.

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.

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.

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.

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.
