VEGAN KOOKOO SABZI // PERSIAN FRESH HERB FRITTATA
Directions
- 1Wash the herbs thoroughly by soaking in water and 1 tsp baking powder for 15 minutes.
- 2Drain and dry the herbs.
- 3Process the herbs and garlic cloves in a food processor until fine.
- 4Mix the batter ingredients (chickpea flour, water, baking powder, salt or kala namak, black pepper, turmeric) until smooth.
- 5Fold the chopped herbs into the batter and mix well.
- 6In a non-stick saucepan, heat 3-5 tbsp of oil.
- 7Pour the batter into the saucepan and keep it on medium heat for 5 minutes until the edges of the kookoo have browned.
- 8Put the lid on and turn it to medium-low heat for 20 minutes.
- 9Flip the frittata (cooked side up) onto a plate and then transfer it back to the pan, or cut it in half first then flip each piece over.
- 10Leave it on a medium-low heat again with the lid on for a remaining 20 minutes.
- 11Serve topped with walnuts, and barberries gently heated for 30 seconds in a pan with a little oil or water.
Ingredients
- 2 cups coriander
- 1 cup parsley
- 1 cup dill
- 1 cup chives or scallions
- 5 garlic cloves
- 2 cups chickpea flour
- 1.5 cup water
- 2 tsp baking powder
- 2 tsp salt or kala namak
- 2 tsp black pepper
- 1 tsp turmeric
- 3 tbsp oil
- barberries
- walnuts
Equipment
bowlsalad spinnerfood processorcolanderwhisknon-stick saucepanlidplatespatula
Tips
- The herbs represent the welcoming in of spring and the rebirth of nature.
- To ensure the kookoo is browned and firm before flipping, check the bottom and top of the frittata.
- Serve with sabzi polo (garlic and herb rice) or warm bread, pickles and yoghurt.
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