Koo Koo Sabzi Food

KOOKOO SABZI

Steps:

• Soak the currants in cold water for 15 minutes before cooking.
• Drain before adding them in.
• In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables.
• Beat it with a fork until the ingredients have been mixed well.
• Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
• Put the oven setting to bake at 250 degrees (F).
• Pour the remainder of the cooking oil in an oven safe dish.
• Pour the vegetable mixture in the dish.
• Bake at this setting for about 40-45 minutes.
• You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust.
• Remove the foil half way during the baking process.
• Cut in square pieces before serving.

KOOKOO SABZI (FRESH HERB FRITTATA)

Steps:

• Soak barberries in water to cover for 10 minutes. Drain.
• Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
• Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
• Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

KOO KOO SABZI

Steps:

• Cook spinach and drain well.
• In a large bowl, combine spinach, cilantro, parsley, dill, and onion.
• In a small bowl, crack three eggs and whisk with a fork. Pour eggs into large bowls with herbs. Mix to combine.
• You do not want an eggy consistency. The egg is used to combine the herbs together. The herbs should look very glossy from the egg, not swimming in it! From here gauge if you need to crack another egg and add it to your mix.
• Season with salt, pepper, and turmeric,.
• Fold in cranberries and walnuts.
• Heat a large pan over medium-heat and spray with cooking spray.
• Pour egg mixture into pan and let cook on one side, about three minutes.
• As the bottom is cooking, use your spatula to divide "omelet" into six or eight "pie slices".
• Flip each slice so the other side cooks, another three minutes.
• Lower heat to medium as needed so it doesn't burn.