This is a simple Kookoo Sabzi recipe…there are a few different ingredients that can be added to vary the Kookoo Sabzi. Kookoo is considered a souffle and Kookoo Sabzi is a vegetable souffle with various green vegetables mixed in with eggs (and a few other things) and then cooked.
2 packages (baste) Parsley
2 packages Cilantro
1/2 package spinach
2 packages green onions –only use the ends where it is green in place of Tareh
1 - 2 tablespoons dill (dry or fresh)
Garlic — finely diced or grated
Salt/pepper — dont add too much salt because it can become bitter
a pinch of Baking powder
After cleaning and rinsing the sabzi (vegetables) you want to chop them up…can use a food processor to simplify the task. Note: I typically let the vegetables soak in water for at least 30 minutes before rinsing them to make sure all the dirt is removed. In a bowl add the chopped vegetables, garlic, turmeric, a little salt, pepper, baking powder, and then the eggs. Mix all ingredients well.
In a frying pan (that has a lid) pour in a good amount of oil. Put on the stove on a medium- high heat and once the oil is heated add the mixed ingredients and flatten out in the pan. After a few minutes bring the temperature to medium and place the lid on the frying pan. After about 15 minutes you want to cut up the Kookoo Sabzi into 4 or more pieces and then flip it over for the other side to fry as well. You should notice a darker green color to the side that is fried…if needed you can allow it to fry a bit longer before flipping it over. When you flip it over you will cover the frying pan with the lid again and allow it to cook another 15 - 20 minutes.
You can serve the Kookoo Sabzi with bread or with Sabzi Polo. In fact many times I have eaten Sabzi Polo ba Mahi and Kookoo Sabzi. Very tasty
Sabzi Polo ba Mahi is a rice with greens that is typically served with mahi (fish). Obviously everyone uses different types of fish, and depending on where you live you probably don’t have all the types of fish you would like to have.
Sabzi Polo ba Mahi
I made Sabzi Polo ba mahi and have explained the ingredients I used below. For the fish I used Tilapia, which doesn’t take long to cook at all. You can use another type of fish. Halibut is pretty good and if you have access to buying Mahi Sefid (white fish) its pretty tasty too.
3 cups rice — rinse your rice and soak it for an hour or more before cooking it. Add salt to the water you are soaking the rice in.
Sabzi (greens) — I used a combination of parsley, cilantro, green onions, and dill.
Tilapia –allow it to thaw out if it is frozen before cooking
Chop up the parsley, cilantro, green onions (only the ends where it is green, this is in place of tareh), and dill (if using fresh dill). I use a food processor to chop it up.
For the rice, you will bring a pot of water to boil and then add your chopped up greens first and after about 5 minutes add the rice (after draining the water it is soaking in out). Once the rice boils (about 5 minutes) you want to use a strainer to drain the water. Add a half cup water and some oil to the pot and return it to the stove top on a medium-high temperature. Add the rice (now with sabzi) back to the pot and cover the lid with a towel and place it over it. You want to allow it to steam and then turn the heat down to a low temperature. You can allow it to stay on the stove top over 30 minutes. Again the longer it stays the crispier your tahdigh (crispy rice bottom crust) will get. Note: if you are using dry dill don’t add it until you are adding the rice back into the pot with the rest of the sabzi.
For the fish that is served with the Sabzi Polo, first heat some oil in a frying pan. Pour some flour in a bowl or plate and add salt, pepper, and garlic to it then mix together. If you like you can put an egg or two in a different bowl and mix it as well, then you would dip your fish into the eggs then into the flour. For Tilapia I didn’t use eggs, instead I dipped the fish into the flour and coated it on both sides then placed it in the frying pan. Like I mentioned above it doesn’t take long for Tilapia to cook, so make sure you keep an eye on it. Place the lid on the frying pan if you like to allow it to thoroughly cook. Flip it over after a couple a minutes for the other side to fry a bit too. After the fish is done frying you can add some lemon juice to it.
Serve the Sabzi Polo with the mahi.
This was my very first attempt at making Haleem Bademjoon (a delicious eggplant Persian recipe) I used ground beef for my recipe, but many people use lamb or beef that they cook and then mash up. I will try that at another time, but this time I tried to go the easier route and use ground beef to simplify the cooking.
2 large eggplants
approximately 1 lb ground beef
1 cup kashk — found typically in a Persian (Iranian) Grocery store, or some Middle Eastern store)
2 medium onions
2 tablespoons dry mint
250 grams lentils
Chop the onions up and fry in oil in a pot. Once the onions start turning a golden brown color take out about half and place aside for later use. Add the ground beef and lentils to the remaining onions in the pot and stir. Add turmeric, salt, and pepper and continue stirring. Add 1-2 cups of water and cover with a lid and allow the meat to cook for 40 to 50 minutes on medium heat. If it starts to dry up you can add a little more water.
Peel the eggplants and chop them up length wise. Add salt to the eggplants and in a frying pan heat up oil on medium-high heat. Fry the eggplants on both sides until golden. Once all the eggplants pieces are fried you want to throw them in a food processor or mash them up some other way. Then add the mashed mixture to the meat mixture and stir in and mash everything together. Add a cup of water if there is not enough water and the mixture seems too dry. You want to cook over a medium-low heat for at least an hour and stir occasionally until no water is left. Halfway through I took half of the mixture and poured it into my blender to puree and get a smoother mixture. You may want to leave the lid off the pot to make sure the water evaporates. Keep in mind that after you allow the Haleem Bademjoon to cool down it will thicken as well. Once the Haleem Bademjoon is cooked remove the mix from the heat and add the kashk. Mix the contents well and then pour into a serving dish.
Fry the onions you put aside a bit more until a darker golden brown (piaz dagh–fried onion). Fry the dry mint in oil as well. Sprinkle the fried onions and fried mint over the Haleem Bademjoon in the serving dish and you are done! Serve with bread
Note: Be careful with the amount of water you use, especially if you are going to puree the mixture it may take a lot longer for all the water to evaporate. I ran into this problem and had to let it cook for a long time just to get most of the water to evaporate.