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    You are in: Home / Recipes / Kookoo (Kuku)-Ye Sabzi Recipe
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    Kookoo (Kuku)-Ye Sabzi

    Kookoo (Kuku)-Ye Sabzi. Photo by Cookgirl

    1/1 Photo of Kookoo (Kuku)-Ye Sabzi

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Cookgirl's Note:

    Persian omelet with lovely things: saffron, barberries , walnuts... Recipe was cut in half. Adapted from by way of Sacred Food: Cooking for Spiritual Nourishment by Elisabeth Luard. *FRESH* herbs only! Test recipe was cut in half.

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    Units: US | Metric

    • finely chopped fresh coriander (cilantro)
    • 1 cup chopped scallion, including green parts
    • 1 tablespoon shelled walnuts, roughly chopped
    • 1 cup shredded spinach leaves
    • 1 tablespoon barberries (original recipe specified dried cranberries)
    • 1 tablespoon self-rising flour (I added 1/4 teaspoon of baking powder to 1 tablespoon of flour)
    • 10 eggs
    • 1/8 teaspoon saffron thread
    • salt & freshly ground black pepper
    • 3 -4 tablespoons cooking oil (I used grape seed oil)


    1. 1
      In a large bowl, toss chopped herbs, scallions, half of the walnuts, spinach, half of the barberries, and flour.
    2. 2
      In another bowl, whisk eggs with saffron and season with salt and pepper.
    3. 3
      Heat oil in a large, nonstick frying pan over medium heat.
    4. 4
      When oil is hot, slowly pour in egg mixture, stirring in herb mixture into the center of the egg mixture.
    5. 5
      Shake to loosen base, reduce heat to medium-low, cover loosely, and leave to cook very gently for 5-6 minutes (Reminder: if the heat is too high, eggs may become leathery.) As omelet cooks, shake to loosen base, and neaten sides with a spatula to build up a deep, straight edge.
    6. 6
      When the top looks set, invert a large plate over the pan and flip the whole pan over so the omelet ends up on the plate, cooked side up.
    7. 7
      Slip omelet back in pan for another 2-3 to cook other side (you may need a little more oil). When it feels firm, slide it out onto its plate or flip it again as done in Step #6; it will set a little more as it cools.
    8. 8
      Serve warm or "at the temperature of a spring evening in the desert.".
    9. 9
      I garnished the omelet with sprigs of parsley, the remaining barberries and walnuts. A side of strained yogurt was also served as a garnish. To complete the menu I made a pot of simple Persian steamed rice and Pomegranate Molasses-Glazed Carrots (Vegan Friendly).

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    Ratings & Reviews:

    • on April 18, 2013

      It is not the original recipe of kuku sabzi the original one is the mix of vegtabls and eggs just not bread or any thing else i am telling you as as iranian chef

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Kookoo (Kuku)-Ye Sabzi

    Serving Size: 1 (85 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 148.5
    Calories from Fat 105
    Total Fat 11.6 g
    Saturated Fat 2.6 g
    Cholesterol 232.5 mg
    Sodium 105.6 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.4 g
    Sugars 0.5 g
    Protein 8.4 g

    The following items or measurements are not included:


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