Name: Kookoo Sabzi (Fresh Herb Frittata) recipe
Ingredients: ⅓ cup fresh barberries;1 bunch Swiss chard, stems removed;1 bunch fresh parsley, tough stems trimmed;1 bunch fresh cilantro, tough stems trimmed;1 bunch fresh dill, tough stems trimmed;1 bunch green onions, finely chopped;½ cup walnuts, roughly chopped;1 clove garlic, chopped;1 ½ teaspoons kosher salt (such as Diamond Crystal®);1 teaspoon dried fenugreek leaves;1 teaspoon dried tarragon;½ teaspoon ground turmeric;¼ teaspoon ground cinnamon;¼ teaspoon ground saffron;¼ teaspoon ground Damask rose petals;¼ teaspoon ground black pepper;6 large eggs, or more as needed;⅓ cup olive oil;2 tablespoons olive oil

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Ingredients

⅓ cup fresh barberries 1 bunch Swiss chard, stems removed 1 bunch fresh parsley, tough stems trimmed 1 bunch fresh cilantro, tough stems trimmed 1 bunch fresh dill, tough stems trimmed 1 bunch green onions, finely chopped ½ cup walnuts, roughly chopped 1 clove garlic, chopped 1 ½ teaspoons kosher salt (such as Diamond Crystal®) 1 teaspoon dried fenugreek leaves 1 teaspoon dried tarragon ½ teaspoon ground turmeric ¼ teaspoon ground cinnamon ¼ teaspoon ground saffron ¼ teaspoon ground Damask rose petals ¼ teaspoon ground black pepper 6 large eggs, or more as needed ⅓ cup olive oil 2 tablespoons olive oil

Nutrition Info

238.3 calories carbohydrate: 6.7 g cholesterol: 139.5 mg fat: 21.3 g fiber: 2.6 g protein: 7.6 g saturatedFat: 3.4 g servingSize: - sodium: 488.3 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Directions

Soak barberries in water to cover for 10 minutes. Drain.
Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine, the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

Recipe Yield

8 servings

Recipe Note

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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