(Persian herbed omelet)
A kookoo — also spelled kookoo-ye, kuku, or kou-kou — is an Iranian open-faced omelet similar to an Italian frittata. There are many variations of these egg dishes using a variety of fillings and flavorings. Kookoo sabzi is probably the most popular type and is flavored with a mix fresh herbs, which also tint it a deep emerald green.
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 saute pan or skillet over medium flame. Add the scallions, parsley, cilantro and dill and saute 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 saute 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.
Kookoo Sabzi Variations
- 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.