Kookoo is considered a souffle and Kookoo Sabzi is a vegetable souffle with various herbs mixed in with eggs (and a few other things) and then cooked. Recipe adapted from Tarts and Crafts blog.
|1||bunch cilantro, washed and drained|
|1||bunch parsley, washed and drained|
|1||bunch green onions|
|1||bunch fresh spinach, washed and drained|
|2||jalapeno peppers, washed|
|1||clove of garlic, minced|
|1 tbsp||ground cumin|
|5||stalks of asparagus, sliced|
1) Place the parsley, cilantro, onions, spinach, asparagus, jalapeno pepper and garlic into a food processor, along with the 5 eggs, and blend until the herb mixture is well-chopped and blended with the eggs. You may need to add part of the herbs first, then the rest, depending on the size of your food processor. Add cumin, salt and pepper and pulse a few times.
2) Place a large frying pan on the stove and heat the oil on medium high, then carefully pour the herb mixture into the frying pan. Even out the mixture across the pan using a spatula.
3) Fry the herbs on one side on medium low for 15 minutes.
4) To flip the kookoo to the other side, I like to cut it in quarters using my spatula and then flip each section separately; fry on the other side for another 10 minutes. Alternatively, you can skip the stovetop, and put the pan into the oven at 400F for 15 minutes (no need to flip using this method! Flipping can be very tricky).
Serve immediately, or you can keep it in the fridge for up to 2 days. Enjoy with some tasty natural yogurt on the side.
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