Persian Kuku sabzi (Iranian herb kuku) is a traditional Iranian dish made with fresh herbs, eggs, and a few additional ingredients. It’s a nutritious and tasty dish that may be served as a main course or as a side dish. In this post, we will look at the history of kookoo sabzi, its ingredients, and a Persian recipe for making it at home.
Kuku Sabzi History
Sabzi kuku is a generations Iranian cuisine. It is thought to have originated in northern Iran, where the environment is suitable for growing fresh herbs. The meal has been passed down through generations and is still popular in Iran and other areas of the world.
Sabzi kookoo is traditionally offered on the first day of spring during the Iranian New Year. This is a time when family join together to enjoy traditional Persian foods like sabzi kookoo. The meal is extremely popular at weddings, family reunions, and other special occasions.
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Ingredients for Sabzi Kookoo
Fresh herbs are the key component of Persian kuku sabzi. The most commonly used herbs in the meal are parsley, cilantro, and dill. Chives, mint, and fenugreek are some other herbs that can be employed.
Persian herb frittata also contains eggs, onions, baking powder, and salt, in addition to the herbs. Some recipes also call for walnuts, which give the meal a delightful nutty flavor.
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Kuku Sabzi Ingredients
· 2 cups chopped fresh parsley
· 1 cup chopped fresh cilantro
· 1 cup chopped fresh dill
· 1/4 cup chopped fresh fenugreek (optional)
· 1/4 cup chopped fresh mint
· 1/2 cup chopped fresh chives
· 1/2 cup chopped walnuts (optional)
· 1 onion, finely chopped
· 4 eggs
· 1 tsp salt
· 1/4 tsp black pepper
· 1/4 cup vegetable oil
kookoo sabzi recipe
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Combine the chopped herbs, onion, and walnuts in a large mixing dish (if using).
- Whisk together the eggs, baking powder, salt, and black pepper in a separate basin.
- Stir the egg mixture into the herb mixture.
- Melt the butter in a large skillet over medium heat.
- Spread the herb and egg mixture evenly in the skillet.
- Cook for 5-7 minutes, or until golden brown on the bottom.
- Bake for an additional 15-20 minutes, or until the kookoo is set and the top is golden brown, in the preheated oven.
- Take the skillet from the oven and set aside for a few minutes to cool.
- Carefully take the kookoo from the skillet with a spatula and place it on a serving tray.
- Serve the kookoo in wedges, hot or cold.
Sabzi Kookoo variations
As previously mentioned, there are numerous persian kuku sabzi varieties to attempt. Here are a few examples of common variations:
- Potato kookoo sabzi: Grated potatoes are added to the herb and egg combination in this variation. This imparts a somewhat different texture and flavor to the kuku sabzi muffins.
- Zucchini sabzi kuku: To make this version, grated zucchini is added to the herb and egg combination. This imparts a somewhat sweeter flavor and a moist texture to the Iranian herb kuku.
- Spinach Sabzi Kookoo: Chopped spinach is added to the herb and egg combination in this variation. This results in a vivid green appearance and a somewhat different flavor for the kookoo.
- Beef Sabzi Kookoo: Some recipes ask for ground beef or lamb to be added to the herb and egg mixture. This adds protein to the meal and makes it heartier.
- Gluten-Free Sabzi Kookoo: Simply substitute the baking powder with a gluten-free option to make this variant gluten-free.
- Vegan kuku sabzi: To prepare a vegan sabzi kookoo, replace the eggs with a vegan egg substitute or leave them out entirely. You can also substitute olive oil for the vegetable oil.
Read More: Fesenjan Recipe (Persian Pomegranate walnut Chicken Stew)
Conclusion
Kookoo sabzi is a nutritious and tasty Iranian meal that is popular around the world. It’s simple to make using fresh herbs and simple ingredients and may be tailored to your taste preferences. Sabzi kookoo recipe will delight your taste senses whether you are seeking for a major entrée or a side dish. So why not test Kuku sabzi and see what you think?
