Directions
- 1Wash the herbs thoroughly by soaking in water and 1 tsp baking powder for 15 minutes. Drain and dry.
- 2Process the herbs and garlic cloves in a food processor until fine.
- 3Mix the batter ingredients until smooth.
- 4Fold the chopped herbs into the batter and mix well.
- 5In a non-stick saucepan, heat 3-5 tbsp of oil. Pour the batter into the saucepan and keep it on medium heat for 5 minutes. At this point, you should be able to see that the edges of the kookoo have browned. Put the lid on and turn it to medium-low heat for 20 minutes.
- 6Before flipping, check the bottom of the frittata. It should be browned. The top of the frittata should also be firm and not soft to the touch.
- 7Take a plate to cover the pan, and flip it upside down. Then transfer it to the pan, cooked side up.
- 8Leave it on a medium-low heat again with the lid on for a remaining 20 minutes.
- 9Serve topped with walnuts, and barberries gently heated for 30 seconds in a pan with a little oil or water.
Ingredients
- 2 cups finely chopped coriander
- 1 cup finely chopped parsley
- 1 cup finely chopped dill
- 1 cup finely chopped chives or scallions
- 5 garlic cloves
- 2 cups chickpea flour
- 1.5 cups water
- 2 tsp baking powder
- 2 tsp salt or kala namak
- 2 tsp black pepper
- 1 tsp turmeric
- 3 tbsp oil
- 0 walnuts
- 0 barberries
Equipment
scissorsfood processorwhisknon-stick saucepanplate
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