Kookoo Sabzi​

Kookoo Sabzi is a vibrant herb-packed frittata, bursting with the flavors of fresh greens, walnuts, and optional barberries for a sweet-tart contrast. It’s crispy on the outside, tender on the inside, and pairs beautifully with warm bread and feta.

Kookoo Sabzi
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Kookoo Sabzi

Recipe by Park Slope Cooks
Servings

4

wedges

Ingredients

  • 2-3 leeks, large, sliced thin, washed and drained

  • 1 bunch dill

  • 1 bunch cilantro

  • 1 bunch scallions

  • 1 bunch parsley

  • 4 eggs, large

  • 1 cup walnuts

  • ½ cup barberries (optional)

  • Salt & Pepper

  • 1 tbsp dried turmeric powder

  • Vegetable oil (grapeseed or another neutral tasting oil)

  • ½ cup feta, crumbled

Directions

  • Do ahead – Slice, wash, and dry the leeks.
  • Chop the dill, cilantro, scallions, parsley and mix together in a bowl with the sliced leeks.
  • Whisk the eggs in a separate bowl.
  • Add the eggs into the bowl with herbs and mix very well.
  • Season with salt and pepper and add the turmeric.
  • Next, chop the walnuts roughly and add to the bowl along with the barberries and mix well.
  • Heat up a large pan, add oil once hot, pour the mixture into the pan and cover with a lid.
  • Let it cook on medium heat for 15 mins.
  • Remove the lid, slice the kookoo into 4 wedges and flip each piece over. Replace the lid and cook for another 15 mins.
  • Serve the Kookoo sabzi on a plate, garnish with feta cheese, walnuts and serve with bread.