Kuku Sabzi

Kookoo Sabzi

Fresh Herb Kookoo
کوکوسبزی Kookoo sabzi is a fresh herb dish served for lunch/dinner during Nowruz (Persian New Year). This dish is a great one-pan vegetarian meal made of several fresh herbs and just enough eggs to hold it all together. If you bake it in the oven rather than frying it on the stove it absorbs less oil, which is always a good thing for the health-conscious cook! Once you have all the vegetables cleaned and chopped, the rest is very easy.

Fresh Herb Kookoo
Kookoo Sabzi
Serves 6-8


2 bunches fresh flat-leaf parsley, stems removed, chopped
2 bunches scallions or chives (Iranian tareh), chopped
1 bunch fresh dill, stems removed, chopped
1 bunch fresh cilantro, chopped
2 tablespoons barberries (zereshk), rinsed, (it can be found in Iranian/Persian markets)
2 tablespoons walnuts, chopped
1 tablespoon flour
1 teaspoon baking powder
6 large eggs
1/3 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
A pinch of red pepper
Vegetable oil 

  1. In a large mixing bowl, beat eggs with a fork or a whisk until well blended
  2. Add all the chopped herbs, barberries, walnuts, turmeric, flour, baking powder, red pepper, salt and pepper, mix until combined. 
  3. Add two tablespoons of oil to the mixture, stir well.
  4. Gently pour the herb mixture into a well-oiled baking dish, smooth the surface, and place in a 350 degree Fahrenheit preheated oven for about 30 minutes or until the center feels firm. Remove from the oven and allow to cool before cutting into serving-size pieces. 
Place on a serving platter. Kookoo could be served warm or at room temperature with warm bread and mast o khiar and torshi (pickles).