Kookoo (Kuku)-Ye Sabzi

Recipe by COOKGIRl
READY IN: 15mins


  • 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
  • 18
    teaspoon saffron thread
  • salt & freshly ground black pepper
  • 3 -4
    tablespoons cooking oil (I used grape seed oil)


  • In a large bowl, toss chopped herbs, scallions, half of the walnuts, spinach, half of the barberries, and flour.
  • In another bowl, whisk eggs with saffron and season with salt and pepper.
  • Heat oil in a large, nonstick frying pan over medium heat.
  • When oil is hot, slowly pour in egg mixture, stirring in herb mixture into the center of the egg mixture.
  • 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.
  • 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.
  • 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.
  • Serve warm or "at the temperature of a spring evening in the desert.".
  • 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 Recipe #496880.