Kookoo Sabzi (Fresh Herb Frittata)
The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
This kookoo is prepared traditionally on the stovetop which is the best way to brown the outside, but you can also bake it. Pour 1/3 cup of the olive oil in a 9x13-inch oven-safe dish. Swirl the oil around to cover and up the sides. Heat the oil in the oven for 1 minute. Pour the batter in and spread evenly. Bake until just set, about 30 minutes. Cut into thirds and drizzle the remaining oil in between the cuts. Bake for an additional 15 to 20 minutes.
If you prep the greens ahead of time, like the night before, then you can whip up a batch quickly and without much fuss. You can chop them finely with a knife instead of using a food processor, if preferred.
You can use spinach instead of Swiss chard, 1/3 cup dried cranberries instead of barberries, and fresh fenugreek and tarragon instead of dried.
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