Kookoo sabzi
This Iranian herb dish is similar to a frittata, and combines beaten eggs with lots of fresh herbs - we’ve used dill, parsley and coriander. This dish is as happy at the breakfast table as it is as part of a main meal. Slices also work well as a packed lunch or as part of a picnic spread.
Ingredients
Metric
Imperial
- 1 dash of oil
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 6 Freshlay Farms Golden Yolker® eggs
- 2 tbsp of Doves Farm Organic Self Raising White Flour
- 1 handful of fresh parsley, finely chopped
- 1 handful of dill, finely chopped
- 1 handful of fresh coriander, finely chopped
- 3 spring onions, finely chopped
- salt
- freshly ground black pepper
Method
Heat a frying pan over medium heat and add a dash of oil. Once hot, cook the onion until soft but not coloured – around 10 minutes – then add the turmeric and cook for another minute
- 1 dash of oil
- 1 onion, finely chopped
- 1 tsp ground turmeric
Beat the eggs together and sift in the flour. Whisk the mixture until smooth
Mix in the chopped herbs, spring onions, turmeric onion mixture and season highly with salt and pepper - eggs always need more seasoning than you think
- 1 handful of fresh parsley, finely chopped
- 1 handful of dill, finely chopped
- 1 handful of fresh coriander, finely chopped
- 3 spring onions, finely chopped
- salt
- freshly ground black pepper
Add another generous dash of oil to the pan and make sure it’s well coated, then add the egg and herb mixture and cover. Cook on low heat - there should be a very gently bubble - until browned on the bottom and set on top - around 10 minutes
To flip, either use a plate to flip the whole kookoo sabzi over at once, or cut into quarters and flip each piece individually
Continue cooking for a few minutes more, then serve
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
