Kookoo sabzi

Kookoo sabzi

This Iranian herb dish is similar to a frittata, and combines beaten eggs with lots of fresh herbs. This dish is as happy at the breakfast table as it is as part of a main meal.
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  1. Step 1

    Heat a frying pan over medium heat and add a dash of oil. Once hot, cook the onion until soft but not coloured – around 10 minutes – then add the turmeric and cook for another minute
  2. Step 2

    Beat the eggs together and sift in the flour. Whisk the mixture until smooth
  3. Step 3

    Mix in the chopped herbs, spring onions, turmeric onion mixture and season highly with salt and pepper - eggs always need more seasoning than you think
  4. Step 4

    Add another generous dash of oil to the pan and make sure it’s well coated, then add the egg and herb mixture and cover. Cook on low heat - there should be a very gently bubble - until browned on the bottom and set on top - around 10 minutes
  5. Step 5

    To flip, either use a plate to flip the whole kookoo sabzi over at once, or cut into quarters and flip each piece individually
  6. Step 6

    Continue cooking for a few minutes more, then serve