Skip to main content
Epicurious
Cookbooks

Kookoo Sabzi (Fresh Herb Kookoo)

5.0

(2)

Kookoo Sabzi

The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in. This kookoo is prepared traditionally on the stovetop, which is the best way to brown the outside, but you can also place the pan in a 350°F oven for 30 to 40 minutes until set, and broil for a couple of minutes to brown the top. If you prep the greens ahead of time, like the night before, then you can whip up a batch quickly and without much fuss. 

You can serve kookoo sabzi any which way you like. Serve warm or at room temperature for a light lunch or dinner alongside some plain rice and yogurt, or wrap in a piece of lavash or sangak bread with some sliced tomatoes, feta cheese, and a few nuts. Cut it in smaller bite-sized pieces for an appetizer spread, or serve with all the sides for brunch.

This recipe was excerpted from 'Bottom of the Pot' by Naz Deravian. Buy the full book on Amazon.

What you’ll need

Cook's note:

The greens (except for the green onion) can be prepped and chopped 1 day in advance. Kookoo sabzi can be frozen, wrapped tightly in foil, for up to 3 months. Heat through in the oven.

See Related Recipes and Cooking Tips

Read More
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.