Kookoo sabzi

Sally Butcher writes: “This is another of the great green dishes of Iran – an omelette so stiff with herbs that it is practically viridescent. The word kookoo actually applies to a range of eggy dishes which can be made with ingredients as diverse as aubergine and sugar. This recipe can be prepared in the form of baby patties, or you can make it as one large omelette and cut into wedges. They are great as a lunch or light supper option, with some bread and salad, or you can tart them up into a dinner-party starter – but in Iran kookoo are most often used as a sandwich filling together with fresh herbs and spicy pickled cucumbers.”

1 bunch coriander
1 bunch flat-leaf parsley
a few sprigs of fenugreek
1 small bunch spring onions
6 eggs
1 dessert spoon flour
1/2 tsp baking powder
salt & pepper
olive oil
options extras: 100g lightly broken walnuts or 100g soaked barberries or 100g soaked raisins or 100g toasted pine nuts

Trim and soak your herbs and leave to drain a while. Wash and chop the spring onions and then chop the herbs. Beat the eggs well, and then blend in the flour, baking powder, seasoning and any or your chosen “optional extras.” Fry the herbs and spring onions in hot oil for around five minutes, turning constantly, and then pour the egg mixture on top. Cook on a lowish heat for around 15 minutes, and then either toss the omelette or pop the pan under a hot grill for 3 minutes or so. Slide onto a plate and then cut into wedges. Enjoy hot or cold.

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