KooKoo Sabzi Recipe

Ingredients:

• vegetables (parsley, dill, coriander, lettuce, spring onion ends), about 1 kg
• 6 x large free range eggs
• Zereshk (barberry) 2 spoonfuls
• 2 handfuls of chopped walnuts
• wheat flour, one spoon
• sunflower oil
• salt
• ground black pepper

Wash herbs and rinse thoroughly. Chop finely. Add eggs, salt, pepper, flour, barberry and walnuts. Mix well and beat it to get lots of air into the mixture.

Heat oil in a non-stick pan until it is really hot. Pour in the mixture, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and all to fry for about 10 minutes, until kookoo is cooked under. Cut into 4 equal pieces, turn over, and allow to cook on a low heat for another 20 minutes.

HINTS:

• Chives, sometimes called garlic chives are the same as “tarreh”. If you can’t find fresh chives, you can use the stems of either scallions (piazcheh) which are also called green onions, or Leek which is the same as “tarreh farangi”.

This is a great dish for vegetarians and goes well with rice or even in a sandwich with lots of lovely salad. I used to get leftovers of this to have in my sandwiches at school when I was younger…was always scrumptious.

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