Persian Quiche: Kookoo Sabzi w/ Cauliflower Flour
I've shared a few recipes for KooKoo Sabzi and hopefully they inspire you to get creative with what you put into yours! Kookoo is essentially a Persian style quiche made with primarily deep greens as a base (herbs/parsley) and spices. The texture is kind of like a mixture of frittata and quiche that makes a great nutrient rich snack, breakfast, brunch, lunch or dinner.
My grandmother used to make this with a lot of olive oil which was yummy but high in fat and caloric density. If I made this for company, I would likely channel her and fry my greens first like she did. This version is the cleaner/healthier alternative being oil-free, gluten-free, dairy-free, whole-food and plant base.
I also added Cauliflower Flour to this batch because I had some in the pantry and wanted to test out this new ingredient. Traditionally, you'd make without this flour but it was a nice binding agent that also adds nutrients so feel free to add or leave out. You can make this vegan without eggs if you prefer by following my 1st recipe HERE. While I'm seriously whole-foods/plant-base, I've recently introduced small amounts of eggs back into my diet for clean protein and get cage free/organic.
Persian Quiche: Kookoo Sabzi w/ Cauliflower Flower
by Sarah Farsh October 5th, 2019
- 1oz dried herb, Persian Sabzi Mix
- splashes of water
- 1 cup fresh parsley, chopped
- 1/4 cup fresh dill
- 1/2 cup fresh or frozen spinach, chopped
- 1/4 cup fresh cilantro (optional)
- 8 cage-free organic large eggs
- 1/4 cup cauliflower flour (or chickpea flour)
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tsp fresh cracked black pepper
- 1 1/2 tsp turmeric powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp Persian saffron
- 1 tbs hot water
- Garnish: fresh dill, pomegranate seeds
Preheat oven to 350 F. In an oven safe non-stick pan, warm up dried herb sabzi with splashes of water to soften the dried leaves over medium heat. Add turmeric, salt, pepper, onion powder, garlic powder and let greens simmer and blossom. Meanwhile, whisk all eggs together and add fresh herbs to the egg mixture. Add cauliflower or chickpea flour and baking soda. In a small bowl, poor 1tbs of hot water on saffron to seep for a minute before pouring saffron water into egg mixture. Poor egg mixture into pan with dried herb sabzi and mix well together. Flatten out mixture evenly with spatula before baking for 40 minutes. Let cool for 15min prior to cutting/serving. I like to scrape the sides w/ a spatula and flip the pan over to serve on a flat platter.
You can also poor the mixture into cupcake tins and have breakfast/snack muffins. Or pre-cut with cookie cutter after baking for quicker, ready to eat snacks on the go.