Kookoo Sabzi

 

To cook a delicious Kookoo Sabzi, you need to use fresh or dried herbs.

 

Ingredients for Kookoo Sabzi for 4 people:

 

Dried Coriander	2 cups
Dried Chives	2 cups
Dried Parsley	2 cups
Dried Dill	2 cups
Spring Onion	2 cups
Egg	4 pcs
Salt	1 tsp
Pepper	1 tsp
Turmeric	1 tsp
Oil	as needed
Chopped Walnuts (Optional)	4 tablespoons
Barberry (Optional)	4 tablespoons
Yogurt (Optional)	1-2 spoons
Baking Powder (Optional)	1 tsp

 

Method:

Step 1: Start by washing and finely chopping the fresh herbs. Once cleaned and chopped, mix them with eggs, chopped walnuts, salt, and other spices.

 

Step 2: Beat the mixture well until smooth and uniform, and the consistency resembles yogurt. You can use either a hand whisk or an electric mixer.

 

Step 3: Choose a frying pan that can hold the mixture comfortably. Heat the pan and add a bit of oil to coat the bottom. It’s best to use a non-stick or diet-friendly frying pan.

 

Step 4: Once the oil is heated, pour the Kookoo mixture into the pan. Use the back of a spoon to smooth the surface so that the thickness of the Kookoo is even across the entire pan.

 

Step 5: Cover the pan and cook the Kuku on medium heat to ensure it cooks through. For more even heat distribution, consider using a flame diffuser under the pan. Once the Kookoo is cooked and golden on one side, flip it over and cook the other side.

 

Step 6: If you’d prefer to cut the Kookoo into smaller pieces, you can use a plate or tray like the pan to flip the Kookoo more easily and keep its shape intact. Once flipped, there’s no need to cover the pan again. After a few minutes, when the second side is browned, turn off the heat and serve. Cut the Kookoo into desired sizes.

 

Key Tips for Making Kookoo Sabzi:

 

To enhance the flavor, add dried barberries and chopped walnuts. Chop the walnuts into small pieces, but avoid turning them into a powder, and wash the barberries beforehand to ensure they are dry when using them.

Make sure the oil in the pan is hot before pouring in the Kookoo mixture. This will help prevent it from breaking when flipped.

For a more flavorful Kookoo, use yogurt to make the texture softer. Drain the yogurt well or use strained yogurt. You can also add a tablespoon of milk for extra creaminess.

Adding a little baking powder helps achieve a smoother texture in the Kookoo.

Sauté the herbs beforehand to ensure they cook well, as only the two sides of the Kookoo will be fried, leaving the inside raw if not pre-cooked.

Sauté the herbs in butter for a distinct taste and aroma.

Avoid chopping the herbs too finely, as this can affect the flavor, and always use fresh herbs.

The herbs used in Kookoo include coriander, chives, parsley, and dill. The proportions of these herbs vary, with chives being the most abundant, followed by parsley, coriander, and dill.

Be careful not to use too much coriander, as it can make the Kookoo bitter.