Author Notes
This Persian breakfast is the ultimate experience for herb aficionados. Serve it with a yogurt side dish to broaden your definition of breakfast. —Leancooking
Ingredients
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100 grams
Green onions finely chopped
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1/4 cup
Finely chopped spinach leaves
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2 tablespoons
Finely chopped fresh parsley
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2 tablespoons
Finely chopped fresh dill
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2 tablespoons
Finely chopped fresh coriander leaves
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1/2 piece
Finely chopped zucchini (optiional)
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2 tablespoons
Finely ground walnuts
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3 pieces
Eggs, lightly beaten
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1 pinch
Salt
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1/4 teaspoon
Black pepper
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1/4 teaspoon
Turmeric
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200 milliliters
Your favorite plain yogurt
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1/2 piece
English cucumber, finely chopped
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1 tablespoon
Fresh dill (or to taste)
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1 pinch
Salt and pepper (to taste)
Directions
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I am not a cilantro or dill fan, so I had my hesitations regarding this dish. But Kookoo somehow brings the best out of every herb and spice in there, not to mention the walnuts.
This recipe has many variations, mine is an adaptation after Hebeeb Salloum's Kookoo from his collection of recipes about the Arabian nights. It is gluten free and packed with fresh herbs.
Preheat the oven to 175°C (350°F).
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Mix together the green onion, the spinach, the zucchini, all the herbs and the walnut in a bowl. Mix to coat everything in the finely ground walnuts.
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Combine the egg, salt, pepper, turmeric and the melted butter in another bowl. Add to the first mixture and stir to combine.
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Transfer the mixture to a very well greased dish and bake in the oven for 50 minutes or until the top of the Kookoo begins to brown. Be careful to coat the baking dish thoroughly with vegetable oil to prevent it from sticking.
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For the yogurt side dish, just mix the yogurt with the cucumber, the fresh dill and season with salt and pepper to taste.
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Serve warm or at room temperature. Enjoy!
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