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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

KOOKOO SABZI (Persian Herbed Frittata) Recipe

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This recipe for KOOKOO SABZI (Persian Herbed Frittata) is from Hassan's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. olive oil, plus more for greasing
2 bunches (about 6 oz.) cilantro (leaves and stems) finely chopped
2 bunches (about 6 oz.) flat-leaf parsley (leaves and stems) finely chopped
2 bunches scallions, finely chopped
12 large eggs, lightly beaten
2 tbsp. crumbled, dried fenugreek leaves
2 tsp. all-purpose flour
1 tsp. baking powder
Kosher salt and freshly ground black pepper
Directions:
Directions:
Heat the oven to 375°. In a 12-inch skillet, heat the olive oil over medium-high. Add the cilantro, parsley, and scallions and cook, stirring, until wilted, about 3 minutes. Remove the skillet from the heat and let the herbs cool slightly.

Meanwhile, lightly grease a 12 inch non stick skillet with more olive oil. In a large bowl, whisk the eggs with the fenugreek leaves, flour, and baking powder and season with salt and pepper. Stir the cooled herbs into the eggs.

Bake until the eggs are puffed and golden, about 20 minutes. Let the eggs cool slightly so that the Kookoo firms up before slicing for serving.
Personal Notes:
Personal Notes:
My mom made this all the time when I was growing up, especially around Persian New Year. Such a tasty dish. I'm such a bad Persian for not making this all these years. My mom would make this in a 10-12 inch non stick skillet, cut into wedges and at least one inch thick.

 

 

 

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