Happy New Year, friends!
I know what you’re thinking – I’m a few months late, right? Well actually, there’s another New Year I like to celebrate: Persian New Year aka “Nowruz” (pronounced No-rooz). It’s especially perfect if January 1st didn’t treat you too well (ahem, remember that hangover?) Persian New Year always starts on the first day of spring, March 20th, and lasts for 13 days.
Nothing tastes more like spring than this fragrant Persian herb frittata called “Kookoo Sabzi” (kookoo means frittata / omelet / quiche, and sabzi means herbs in Persian). It’s one of the many traditional dishes that graced the holiday dinner spread at home. With this recipe, you can jump in on the Persian New Year party and make this for your friends. It’s perfect for vegetarians or dairy-free eaters too!
Unlike most Persian recipes I grew up eating, this recipe is actually simple and relatively fast. Although it takes some work to chop up the herbs (more on that below), the mixture comes together in less than a minute. Just stir together the eggs, herbs, berries, nuts, and spices. Pour it into a nonstick pan and cook for ~20 minutes. That’s it!
Chop it out
This recipe requires some elbow grease, so grab that chef’s knife and take out any stress on these herbs. You’ll need to roughly chop up the cilantro, Italian parsley, leeks, and dill. If you have some leftover iceberg lettuce, you can add that in too. It’ll lighten up the color of the kookoo. Your kitchen will smell *so* fresh, you won’t regret it.
And while it may seem tempting, your food processor is better left alone for this recipe. Using a food processor will draw out the moisture from the herbs and cause the mixture to be too wet. Chopping the herbs is really the only time consuming part of this recipe. You’ll have plenty of time to clean up while the frittata cooks!
Serve it up
Kookoo Sabzi is best served warm, and can easily be reheated in the microwave or stovetop if enjoying it the next day. I like to dig right in while it’s still hot, but you can also serve it at room temp. I love eating a slice with a dollop of Greek yogurt. It’s traditionally served with Salad Shirazi, a simple chopped salad of cucumber, tomato, and sweet onion, tossed in a lemon juice and olive oil dressing. Add some pita or lavash bread, if you’d like. Make it your own!
Try our Kookoo Sabzi recipe? We’d love to see it! Tag #confettikitchen on Instagram or leave a comment below.
What You Need
- 1 bunch Italian parsley
- 1 bunch cilantro
- 1/2 bunch fresh dill
- 1/2 leek
- 3-4 leaves iceberg lettuce (not shown)
- 5 large eggs
- 1 tablespoon flour (or gluten-free flour)
- 1 teaspoon kosher salt
- 3/4 teaspoon turmeric
- 1/2 teaspoon baking powder
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 cup dried unsweetened cranberries or barberries
- 1/4 cup chopped walnuts (optional)
- Greek yogurt
- Pita or lavash bread
Chef’s knife and cutting board
Large mixing bowl
Large nonstick pan
Spatula / turner
Rinse Italian parsley, cilantro, dill, leek, and lettuce if using. Remove any larger, tough stems from the herbs – it’s ok to have some of the thinner stems in your mix. Roughly chop and set aside.
Make egg mixture.
In a large bowl, add the eggs and whisk. Stir in flour, salt, turmeric, baking powder, pepper. Add chopped herbs, walnuts, berries, and 1 tablespoon olive oil. Whisk to combine.
Heat a large nonstick pan over medium-low heat. Drizzle the remaining 1 tablespoon olive oil to coat the pan.
Pour the herb mixture into the pan and gently shake the pan so the mixture spreads evenly (or use a spatula). Cover and let cook for 18 minutes.
Slice, flip, and serve.
Use your spatula to divide the frittata into 8 slices. Carefully flip each piece over. Let cook for an additional 2 minutes.
Serve warm or at room temperature, along with a dollop of plain yogurt.
About those berries… Barberries, tiny currant-sized sour berries, are traditionally used in this dish. They aren’t yet common in grocery stores, so try your local Middle Eastern grocery or Amazon (although these are pricey). You can also use unsweetened dried cranberries or currants. You can also leave them out altogether – they’re totally optional.
|Barberries||Dried, unsweetened cranberries|