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 ( Norouz) celebration, it becomes clear that herb kookoo contains a perfectly harmonized and good for you combination of ingredients. it is a great vegetarian option, and can be served by itself or 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.