Kookoo Sabzi Recipe
by GBC Kitchen
4–6
40 minutes
Ingredients

  • 1 dash of oil
  • 1 onion, finely chopped
  • 1 tsp ground turmeric
  • 6 Freshlay Farms Golden Yolker® eggs
  • 2 tbsp of self-raising 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
1

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
2

Beat the eggs together and sift in the flour. Whisk the mixture until smooth

  • 6 Freshlay Farms Golden Yolker® eggs
  • 2 tbsp of self-raising flour
3

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
4

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

5

To flip, either use a plate to flip the whole kookoo sabzi over at once, or cut into quarters and flip each piece individually

6

Continue cooking for a few minutes more, then serve