(Persian herbed omelet)
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
- 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.
- Add the eggs, turmeric, salt and pepper to a large bowl and beat until smooth. Stir in the cooled herbs.
- 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.
- 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.