Kookoo Sabzi

How to Make Kookoo Sabzi

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1. Wash the herbs and spin or pat them completely dry.

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2. Chop them as finely as you can manage, stalks and all, until the pile looks almost like a paste.

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3. Beat the eggs with the fenugreek, baking powder, turmeric, salt and pepper.

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4. Fold in the herbs, walnuts and barberries; the mixture should be green, not yellow.

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5. Heat 3 tbsp of the oil in a 24 cm non-stick pan over the lowest heat.

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6. Pour in the mixture and flatten the top.

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7. Cover and cook 22 minutes, until set to within a coin of the centre.

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8. Slide it onto a plate, add the last of the oil to the pan and flip it back in.

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9. Cook uncovered 13 minutes more, until the underside is firm and dark.

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10. Slide out and cut into wedges; serve warm or at room temperature.

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Related guide: Pan and tin size.

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Tips for Making Kookoo Sabzi

• Dry herbs. Wet ones make it grey.
• Lowest flame you have, the whole way.
• Barberries need a rinse or they carry grit.

Serving Suggestions

• Flatbread and yoghurt
• Shirazi salad
• Pickled garlic

Storing & Reheating Kookoo Sabzi

Refrigerate up to 3 days. Eat cold or let it come back to room temperature.

Kookoo Sabzi Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.