The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in.
Ingredients
- barberries: 0.33333 cup (fresh)
- bunch Swiss chard: 1 piece (stems removed)
- bunch fresh parsley, tough stems: 1 piece (trimmed)
- bunch fresh cilantro, tough stems: 1 piece (trimmed)
- bunch fresh dill, tough stems: 1 piece (trimmed)
- bunch green onions: 1 piece (chopped)
- walnuts: 0.5 cup (chopped)
- clove garlic: 1 piece (chopped)
- ½ teaspoons kosher salt (such as Diamond Crystal®): 1 piece
- fenugreek leaves: 1 tsp (dried)
- tarragon: 1 tsp (dried)
- ground turmeric: 0.5 tsp
- ground cinnamon: 0.25 tsp
- ground saffron: 0.25 tsp (optional)
- ground Damask rose petals: 0.25 tsp
- ground black pepper: 0.25 tsp
- eggs: 6 piece (or more if needed)
- olive oil: 0.33333 cup
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
-
Soak barberries in water to cover for 10 minutes. Drain.
-
Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
-
Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
-
Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.
