Kookoo Sabzi Fresh Herb Frittata Recipes

KOOKOO SABZI

Steps:

• Bring a medium or large pot of water to a boil. Peel the potatoes and boil them over medium heat until easily pierced with a fork, about 20 minutes. Drain and let them cool. Meanwhile, chop the spinach, herbs, and lettuce and put in a large bowl.
• Grate the potatoes and garlic into the bowl and stir well.
• Crack the eggs into a small bowl and then pour them into the herb bowl along with turmeric, salt, and pepper. Whisk until thoroughly combined.
• Heat a medium-size skillet over medium heat. Add the oil. When hot, add the egg and herb mixture. Cover and cook for about 20 minutes, until the top is solid.
• Once the top is firm, remove the lid and cut the kookoo into 4 even slices using your spatula. Carefully flip each piece, so the brown side is up. Let it cook, unvocered, for another 10-15 minutes.
• Garnish with dried berries, pomegranate, and chopped walnuts and serve

KOOKOO SABZI RECIPE

Steps:

• Step 1
• Beat eggs with a fork or whisk just until the yolks and whites are blended.
• Step 2Add all the chopped herbs, minced garlic, barberries, walnuts, turmeric, flour, baking powder, salt, and pepper, mix until combined.
• Step 3
• For pan fried Kookoo Sabzi warm up a pan with some oil to high heat and once the oil gets hot add the mixture to the pan, cover and cook for about 15 minutes on medium heat. Cut the kookoo into four pieces carefully flip each piece and cook for another 15 minutes.For oven-baked Kuku Sabzi pour the herb mixture into a well-oiled baking dish. Place in a 350F preheated oven for about 30 minutes. Remove from the oven and cool for a few minutes then turn upside down onto a flat serving plate. Cut Kuku into serving-size pieces.

KOOKOO SABZI (FRESH HERB FRITTATA)

Steps:

• 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.