VEGAN KOOKOO SABZI // PERSIAN FRESH HERB FRITTATA

45 mins
Serves 4
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Directions

  1. 1Wash the herbs thoroughly by soaking in water and 1 tsp baking powder for 15 minutes.
  2. 2Drain and dry the herbs.
  3. 3Process the herbs and garlic cloves in a food processor until fine.
  4. 4Mix the batter ingredients (chickpea flour, water, baking powder, salt or kala namak, black pepper, turmeric) until smooth.
  5. 5Fold the chopped herbs into the batter and mix well.
  6. 6In a non-stick saucepan, heat 3-5 tbsp of oil.
  7. 7Pour the batter into the saucepan and keep it on medium heat for 5 minutes until the edges of the kookoo have browned.
  8. 8Put the lid on and turn it to medium-low heat for 20 minutes.
  9. 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.
  10. 10Leave it on a medium-low heat again with the lid on for a remaining 20 minutes.
  11. 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.