Koukou Sabzi – Iranian omelet with fresh herbs

Koukou Sabzi or Kuku Sabzi is an Iranian dish similar to an omelet with herbs that is traditionally eaten on March 21 during the Nowruz holiday, the New Year of the Persian calendar. There are different kinds of Koukou such as Koukou Sib Zamini (with potatoes), Koukou Morgh (with chicken) or even Koukou Bademjan (with eggplant).

Each destination has its own specialties, especially in terms of cuisine. To discover new flavors and feast your taste buds, a culinary trip to Iran is essential. If you like egg dishes, that’s good, Iranian cuisine is the perfect place to experience koukous. Atypical omelets far from those we are used to eat and especially see.

Materials needed for the Koukou sibzamini recipe: 

• A non-stick frying pan
• An electric grater for fresh herbs
• A whisk

A little history of koukou

During the Persian New Year, known as Nowruz, there is no shortage of Iranian families preparing traditional dishes such as koukou. A recipe between a frittata and an omelet. Its preparation is quite simple, to be successful, you just need to have the necessary ingredients.

Kuku Sabzi

Koukou Sabzi is one of the iconic Iranian recipes cooked for Nowruz. What sets it apart from classic omelets is that it is very rich in fresh herbs. It is then obvious that the taste and the smell are there with this dish.

The proportions of herbs can be modified according to your desires and tastes. The most important thing is to add enough of it so that your kuku turns completely green.

In terms of ingredients, the basis of this Iranian specialty is of course eggs. Then, just add the herbs like parsley, cilantro, dill, tareh or chopped chives. To make the recipe a success, you also need chopped nuts. Without forgetting the baking powder, flour, salt and pepper.

You can also revisit the koukou with barberry or zereshk berries, if you have a preference for sweet and savory dishes.