Kookoo kuku-ye sabzi (recipe)
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Kookoo kuku-ye sabzi (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Kookoo kuku-ye sabzi (recipe) image(external)
Recipe instructions
- In a large bowl, toss chopped herbs, scallions, half of the walnuts, spinach, half of the barberries, and flour.
- In another bowl, whisk eggs with saffron and season with salt and pepper.
- Heat oil in a large, nonstick frying pan over medium heat.
- When oil is hot, slowly pour in egg mixture, stirring in herb mixture into the center of the egg mixture.
- Shake to loosen base, reduce heat to medium-low, cover loosely, and leave to cook very gently for 5-6 minutes (Reminder: if the heat is too high, eggs may become leathery. As omelet cooks, shake to loosen base, and neaten sides with a spatula to build up a deep, straight edge.
- When the top looks set, invert a large plate over the pan and flip the whole pan over so the omelet ends up on the plate, cooked side up.
- Slip omelet back in pan for another 2-3 to cook other side (you may need a little more oil). When it feels firm, slide it out onto its plate or flip it again as done in Step #6; it will set a little more as it cools.
- Serve warm or \at the temperature of a spring evening in the desert.\.
- I garnished the omelet with sprigs of parsley, the remaining barberries and walnuts. A side of strained yogurt was also served as a garnish. To complete the menu I made a pot of simple Persian steamed rice and Recipe #496880
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Food tags
Spring, , Easy
Kookoo kuku-ye sabzi (recipe) details
Time:
Prep Time in Hours and Mins:15M
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