- 3 leafs
- 2 teaspoons
- 1 teaspoon
- to your taste
Salt & Pepper
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 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.
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.
Wash and chop the herbs, shallots and salad leaves in a blender or with a kitchen knife and place them in a salad bowl.
In a bowl, break the eggs, add the baking powder, chopped nuts, sunflower oil, salt and pepper then beat everything together with a whisk.
Add the mixture to the chopped herbs and mix well.
2 options: in the pan or in the oven
In the pan: Heat a little oil in the pan, add the mixture and spread it well. Cook for 10 minutes on low heat then turn the Koukou Sabzi using a plate then finish cooking for another 10 minutes
In the oven: Oil a round mold, place the mixture in it and put the Koukou Sabzi in an oven preheated to 180 ° C. Cook for about 30 minutes.
Taste the Koukou Sabzi hot, warm or cold as you wish.