Kookoo Sabzi is an omelet-style dish made of herbs and greens with just enough eggs to hold them together. Serve this at your next brunch.
A tradition of Nowruz, or the Persian New Year, this frittata-like dish (sometimes spelled Kuku) is packed with flavorful herbs that will leave you feeling refreshed and satisfied. But unlike an omelet or frittata, this one is heavy of the greens and lighter on the eggs.
In Persian cuisine, herbs are treated not as seasonings, but as vegetables. This is never more true than in this recipe.
Perfect for breakfast, brunch, or as a side with dinner, you can serve this dish as is or with some yogurt. Try it with Armenian Flatbread.
Ingredients for Kookoo Sabzi
Spinach and Onion - Two of the bases for this recipe, these are the only ingredients that you’ll saute.
Herbs - I use about two bunches of fresh cilantro and parsley and one bunch of fresh dill. Different herbs are called for in other variations of this recipe, but regardless of which you use, you’re going to enjoy all of the wonderful aromas while this cooks.
Walnuts and Raisins - You’ll want to chop the walnuts, but leave the raisins whole. These go right into the greens mixture for a sweet and nutty bit in every bite.
Fenugreek Leaves - With a sweet and nutty flavor, this seasoning adds a special something to Kookoo Sabizi. Some grocery stores will carry this spice or you can try a specialty spice shop near you. This herb reminds me of the taste and smell of maple syrup.
Turmeric - A slightly bitter seasoning, this will add the slightest earthy tone to the food.
Baking Powder - This works with the eggs to give the dish some lift and keep things fluffy.
Eggs - And to hold everything together, you need the eggs. These will be beaten and added to the greens and herb mixture and act as a binding agent.
Video: How to Make this Persian Omelet
You will need to use an ovenproof skillet with sides for this one.
Saute the chopped onions and spinach in some oil for a few minutes and then set them aside and discard any water left in the skillet.
While the onions and spinach are cooking go ahead and chop the cilantro, parsley, and dill. You won’t want to use a food processor for this since it will release too much of the liquids. Stick to a good knife instead.
Now is when you’ll whisk the eggs, herbs, walnuts, raisins, and other ingredients into a bowl. After they’re all mixed together, you’ll gently fold in the spinach and onions. This will make a very thick mixture, which is what you want.
After heating some more oil in your skillet, you’ll carefully spread the herb and egg mixture evenly in the pan. I like to use a rubber spatula to smooth out the surface before covering and allowing it to cook.
You’ll know it’s time to broil when the Kookoo Sabzi is just about set with just a little jiggle left in the middle. Before you broil, run a spatula around the edges to loosen them up a bit.
- Serve and Enjoy!
This Persian Omelette can be served warm or at room temperature and is delicious at breakfast, brunch, or even as a snack.
Serve this alongside Shirazi Salad with Chickpeas for a light meal
Serve as a side with a dinner of Beef and Lamb Koobideh Kabobs
Make a complete meal of Kuku sabzi and Persian Saffron Rice with Apricots
This is best served and enjoyed fresh out of the pan.
- 8 oz fresh spinach (chopped or baby spinach leaves)
- 1 medium yellow onion diced
- 5 tbsp vegetable oil divided
- 1 ½ cups cilantro chopped (2 bunches typically, stems removed)
- 1 ½ cups parsley chopped (2 bunches typically, stems removed)
- ½ cup dill chopped (1 bunch typically, stems removed)
- ¼ cup walnuts chopped
- 2 tbsp raisins
- 1 tbsp fenugreek leaves
- 1 tsp black pepper
- ½ tsp kosher salt
- ½ tsp turmeric
- 1 tsp baking powder
- 6 large eggs
- In an oven proof skillet over medium heat add 2 tablespoons of the oil. After a minute add the onion and cook for 8 minutes until translucent. Top with spinach and turn to cook for 2 minutes. Remove cooked onion and spinach from pan and set aside to cool. Discard any water left in the skillet.
- Meanwhile chop herbs using sharp knife (do not use food processor, it releases too much water) and set aside.
- In a large bowl whisk the eggs and add the herbs, walnuts, raisins, fenugreek, pepper, salt, turmeric and baking powder. Fold in the cooled onion and spinach (Note 1).
- Wipe out the skillet and add remaining 3 tablespoon of the oil over medium high heat. When oil shimmers slightly, carefully add the herb egg mixture, and using a rubber spatula, pat down for an even top.
- Cover and cook for 8-10 minutes, until just about set. Center will still be a little jiggly. Carefully run rubber spatula around rim to loosen. Place under broiler for 1-2 minutes to set and be ever so slightly light brown.
- Serve warm or cold as is or with lavash bread, yogurt or cheese.
- This mixture will be very thick, unlike a loose frittata or omelet mixture.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.