kookoo {vegetarian herb omelette or frittata}

kookoo

we’ve been enjoying kookoo (i know, bit of a funny name) or the persian version of  a frittata-omelette-quiche in my family ever since I can remember. when i say we, i have to admit that for years I only observed it being made (there are all kinds of variations of kookoo) and eaten by others. starting off in life as a bit of a picky eater, i eventually learned to appreciate a good kookoo (among other things) as i discovered what (real  food) eating was all about. i can still see my grandma’s skillful hands meticulously chopping the herbs, then ever so care carefully pouring the green “batter” in to the pan. herb (green) kookoo is best in the spring when all the fresh herbs it calls for are in  abundance. as i prepare my shopping list for our upcoming (persian) new year’s celebration (no rouz -spring equinox), it becomes clear that herb kookoo contains a  perfectly healthy and good for you combination of ingredients-a rarity for such deliciousness! it is a great vegetarian option, and can be served warm as a side (such as during no rouz where it is served alongside the traditional herbed rice & fish dish, sabzi polo mahi), or as an appetizer (at room temperature) served with yogurt and flat bread. i left this beautiful one whole, and served it sliced like a pie with a yogurt-cucumber-dill sauce.  it was a big hit.

 

kookoo recipe: 

finely clean and chop (herbs should be chopped finely so that they can mix well with the other ingredients) one large organic bunch (1 cup chopped) each of: 

– cilantro, flat leaf parsley, and spinach (about 1 to 1 and 1/2 cup each chopped)

– 2 bunches sliced green onions or chives.

     combine the herbs in a bowl with:

  • 1/4 cup chopped walnuts
  • 3-4 organic eggs
  • 2-3 tbs flour  
  • 2 tsp turmeric
  • a touch of cinnamon-about 1 tsp (if you like it)
  • sea salt & freshly ground pepper to taste
  • 2-3 tbs barberries (optional)

1. heat 2-3 tbs vegetable oil in a deep skillet, then carefully pour in the egg mixture and pat it down tightly with a spatula and allow  it cook on one side on med/low heat for about 20-25 minutes (with the lid on).
2. carefully flip the kookoo with the help of a round platter (this can be tricky, but is doable-trust me), and cook the other side for another 20-25. flip the kookoo (it should be crisp on the outside) out on to a platter, and let it sit a few minutes prior to serving. you can also cut the kookoo  in to small sized squares and serve as an appetizer with a side of yogurt. 

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hearty yogurt soup {ash-e-mast}: the mushroom soup that wasn’t

persian yogurt soup or ash

on making ash~a deliciously comforting and hearty yogurt soup:

the plan is to make a nice and creamy mushroom soup for dinner with the left over mushrooms from the ragout served at my dinner party a few nights ago. i even go as far as chopping the onion and slicing a few mushrooms before my mind begins to wander towards the fragrant bag of dried tarragon my mom recently brought back from her visit home. i briefly consider adding some to my soup before i find myself rummaging through  the refrigerator where i promptly find two nice bunches of cilantro, a bunch of korean chives (how good are those), and some flat leaf parsley. wow, who knew? all i can think of at this point is how badly i want (almost need) to make ash-e-mast (yogurt soup) the way my grandma made it: thick, hearty, fragrant, creamy, and loaded with tarragon. that is how my mind works- i just can’t help myself….can’t seem to stick to the (menu) plan most of the time! at this point, i have no choice but to make ash-e-mast. no spinach? check the freezer just in case. still no spinach. well, then, it’ll have to be a spinach-less ash. i say goodbye to the mushrooms (with just a tiny bit of guilt), and promise to use them soon in some sauce or other. out comes the dutch oven, a few grains of rice, split peas, turmeric. before i know it, i’m surrounded with the overwhelmingly familiar scents of {home}. and oh i miss my grandma so.

preparing ash-e-mast for 6-8:

 

yogurt soup

  • 1/2-1 cup long grain (basmati) rice
  • 1/2 cup slow cooking yellow split peas (lappeh)
  • 2 medium onions, thinly sliced and fried (see method for making piaz dagh)
  • 2 cups roughly chopped organic cilantro
  • 1/2 cup sliced green onions or chives
  • 1 cup roughly chopped organic flat leaf parsley
  • 3 cups baby spinach
  • 1/4 cup of fresh tarragon leaves (or slightly less dry tarragon)
  • 1-2 cups yogurt (european style) adjust amount to taste
  • 1/4 cup oil
  • 1-2 tsp turmeric
  • sea salt & pepper to taste
  • 4-5 cups good (preferably) home made chicken/beef/or vegetarian stock (chicken stock or broth)
  • 3-4 cups water Continue reading
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