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. This kookoo is prepared traditionally on the stovetop, which is the best way to brown the outside, but you can also place the pan in a 350°F oven for 30 to 40 minutes until set, and broil for a couple of minutes to brown the top. 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 serve kookoo sabzi any which way you like. Serve warm or at room temperature for a light lunch or dinner alongside some plain rice and yogurt, or wrap in a piece of lavash or sangak bread with some sliced tomatoes, feta cheese, and a few nuts. Cut it in smaller bite-sized pieces for an appetizer spread, or serve with all the sides for brunch.
This recipe was excerpted from 'Bottom of the Pot' by Naz Deravian. Buy the full book on Amazon.
What you’ll need
Barberries
$19 At Amazon
Dried Fenugreek
$7 At Amazon
The greens (except for the green onion) can be prepped and chopped 1 day in advance. Kookoo sabzi can be frozen, wrapped tightly in foil, for up to 3 months. Heat through in the oven.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
29 Fresh Cilantro Recipes That Prove It’s More Than a Garnish
Cilantro-lime rice, fresh spring rolls, herb-infused margaritas, and more.What to Cook Right Now
Make your March better with crispy vegetable bhajia, sunny daffodil cake, and exceptional deviled eggs.Celebrate Nowruz With a Menu Full of Fresh Herbs, Pistachios, and Saffron
This feast of herby rice, kookoo sabzi, and plenty of sweets will help you ring in the Iranian new year.
