Monday, March 5, 2012

Koo Koo Sabzi - Persian Herb "Fritata"





This is traditionally something on the New Year's eave table in Iran. However is made all year round. Normally this is served with Sabzi polo, or just regular Persian Basmati Rice. I LOVE zereshk (Berberis Vulgaris) So you can make a side of it if you would like to add on top or just leave it the way I have it here . If you don't feel like eating it with rice, you can enjoy it more like a sandwich. You can also eat it cold, room temperature, or hot. Really versatile and one of my favourites. It takes a while to prepare, 


FUNDABBLER FACT

The Persian calendar is called the Solar Hejri calendar. The first day of the year varies each year (according to the US calendar/Gregorian Calendar) but is the first day of Spring each year. 


INGREDIENTS
Flat Leaf Parsley - 1 bunch
Cilantro - .5 bunch
Dill - 1 table spoon dried
Green Onions - 2 bunches just the greens (in the place of Tareh)
Lettuce - 6 large romaine lettuce leaves
Zereshk - 1/2 cup
Walnuts - 1/2 cup (chopped halved however you like, I like it larger)
Fenugreek - about a palm full (1 tablespoon) crushed
Salt and pepper to taste (I use 1/2 teaspoon salt 1/4 teaspoon pepper)
Cinnamon 1/8 teaspoon
Turmeric - 1/4 teaspoon
Eggs - 5
Canola oil - at least 1/4 cup

Serves 4-6
Takes about 1- 1.5 hours to make 


Wash your greens and chop finely or throw in a food processor.

 

 
 


Wash and drain your Zereshk and add to your greens.



Add your walnuts very roughly chopped



Add in your spices and Salt and Pepper to taste



Add your 5 eggs and beat vigorously. You want your Kookoo Sabzi to puff, so the more you whisk it (I use a fork. With the walnuts and zereshk it gets extra churning so the whisk just takes longer to clean, and the chunks get stuck in it etc.)



Heat the oil in your pan and add your mixture. Lower your heat to medium.



Once you see the edges underneath browning and the top hardening (I actually cover with a lid of another larger pot to make it harden quicker) Cut into 6 pieces.



you can add another 1/4 cup between the cut koo koo. My grandfather would add even more oil so that the cut parts of the koo koo are super crispy. To avoid the extra calories and oil, I don't.




Flip with the help of 2 spatulas so the other side gets cripsy. this time do not cover so that it does crisp up. 



If you are still stuck on your sides (like I was) you can lift the sides and fry it a bit. Not needed at all. Your choice. 



Then serve with some rice or bread and ENJOY!



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