Kookoo Sabzi with Walnuts and Barberries
1 large bunch of fresh flat-leaf parsley, remove the hard stems, wash and chop finely, makes about a cup
1 large bunch of fresh cilantro (geshniz), remove the hard stems, wash and chop finely, makes about a cup
1 large bunch of fresh scallions - green parts only (piazcheh) or chives, makes about a cup, use tareh instead if you can find it in your area
3-4 layers of fresh lettuce, finely chopped (I used inner layers of iceberg)
1 cup of walnuts, finely chopped
1/3 cup of barberries, soak in water for 10-15 minutes and rinse a few times to get rid of dust and dirt
5-6 large eggs, break in a separate bowl and beat vigorously before mixing it with the rest of the ingredients
Extra virgin olive oil, 2-3 tablespoons
Butter, 1 tablespoon or as needed to coat the bottom and the sides of the pan
1 tablespoon flour
1/3 teaspoon turmeric
Salt and pepper to taste
- Preheat oven to 350 degrees F.
- Generously butter the bottom and the inside of your ovenproof dish
- In a large mixing bowl, combine all the finely chopped vegetables, ground walnuts, barberries, olive oil, flour, turmeric, salt, pepper and mix well. Pour the well beaten egg over the rest of the ingredients, mix thoroughly until everything is well coated.
- Pour the mixture in the ovenproof dish and place in the middle rack of the oven, cover loosely with aluminum foil and bake for 40-50 minutes. After 20 minutes remove the foil.
- Remove from oven and let cool for 10 minutes before slicing.
I like to serve kookoo with yogurt and radishes.