International Recipes and Cooking Around the World

Kookoo Sabzi

Kookoo sabzi herbs

(Persian herbed omelet)

Image Creative Commons by tannazie

Average: 4 (27 votes)

A kookoo — also spelled kookoo-ye, kuku, or kou-kou — is a Persian-style egg dish that is similar to an Italian frittata or an open-faced omelet. Iranians make many, many different types with a variety of flavorings. The kookoo sabzi, flavored with a variety of herbs and tinted a deep green, is probably the most popular.

4 to 6 servings


  • Butter or oil -- 2 tablespoons
  • Scallions, chopped -- 1 bunch
  • Parsley, chopped -- 1 bunch
  • Cilantro, chopped -- 1/2 bunch
  • Dill, chopped -- 1/2 bunch
  • Eggs -- 8
  • Turmeric -- 1 teaspoon
  • Salt -- 1/2 teaspoon
  • Pepper -- 1/4 teaspoon


  1. Preheat oven to 350°F. Heat the butter or oil in an ovenproof sauté pan or skillet over medium flame. Add the scallions, parsley, cilantro and dill and sauté until the herbs are cooked down somewhat, around 2 to 3 minutes. Remove from the pan and set aside to cool. Wipe the pan clean with a paper towel.
  2. Add the eggs, turmeric, salt and pepper to a large bowl and beat until smooth. Stir in the cooled herbs.
  3. Pour the eggs back into the sauté pan and place the pan in the preheated oven. Bake for 20 to 25 minutes, or until the eggs are fully set.
  4. Run a knife around the edges of the kookoo and invert onto a serving platter. Cut into wedges and serve hot or cold with a garnish of plain yogurt.


  • Substitute chopped lettuce leaves or spinach for some of the herbs.
  • For a fancier kookoo sabzi, add 1/4 cup chopped walnuts and 1 tablespoon currants to the beaten eggs. Or simply garnish the finished kookoo with roasted whole walnuts. In Iran, barberries, which are similar to dried cranberries, are often added.
  • The kookoo can also be finished on the stovetop. Just cook it over medium-low flame until the bottom is set, then carefully flip it to cook the other side.


Sorrel is also called roselle, but it is a red flower that blooms in the winter, just in time for Christmas. Hibiscus is a different flower that you have pictured here. It is not sorrel and it is not used to make the sorrel drink that is fermented and made at Christmastime.

The scientific name of sorrel — or roselle or jamaica — is Hibiscus sabdariffa. I've replaced the picture with a better one though. The new one shows the swollen calyxes as they are harvested instead of a fully bloomed flower. Sorrel flowers are white with a red center. Previously I had a picture of an all-red flower.

It would be nice to show the full tree to see how pretty the flowers look when ripen on the tree.
There is also a white sorrel which makes a tasty drink too. Especially with a little Jamaian white rum.

Which is it? i'm a little confused what is the health properties? eg. rich in vit c etc.

This site is the first I've come across so far that clarifies that our Caribbean 'sorrel' is not the same sorrel that is rich in oxalic acid.

In nigeria,we add fresh pineapple or pineapple flavour. Taste alot better