Broccoli Pea Kookoo Sabzi: Persian Frittata

Kookoo is a popular Persian food made traditionally with whipped eggs mixed with a bounty of fresh/dried herbs (sabzi). It's most commonly made during the Persian New Year, Norooz, because it's green and symbolizes growth in spring. This is not my first Kookoo post, nor will it be my last :) I will provide a vegan version and a more traditional version in the recipe below, featuring my broccoli pea twist. You can also add your favorite veggies and make up a Kookoo of your own!

plane snack:

Kookoo is a wonderful meal you can make for picnics, serve for a brunch party and my favorite recipe to make for traveling with because of it's nutrient density level. It's literally a full complete meal that's naturally packed with phytochemicals, nutrients, proteins, carbs and healthy fats. You can slice up your kookoo pie and wrap it to eat on the plane like a pizza, or in the car. It's absolutely deliciously satisfying, and good for you! 

Broccoli Pea Kookoo Sabzi: Persian Frittata

by Sarah Farsh, July 24, 2022

• 5-7 large eggs
• Vegans sub: 30oz can of chickpeas w/ liquid with 2 tbsp chickpea flour OR, 2 blocks firm tofu
• 2-3 cups broccoli
• 2-3 cups spinach
• 1 cup green peas
• 1/2 cup green onion
• 1/2 cup fresh dill
• 1/2 cup fresh parsley
• zest of 1 organic lemon
• 3" sheep feta (optional)
• Vegans sub: small slices of baked potato or vegan cheese of choice
• kosher sea salt and fresh cracked black pepper to taste
• 1 tsp baking powder
• coconut oil or ghee for the pan (optional for non-stick)

Pre-heat a large oven-safe skillet on the stove. Blend all ingredients minus the cheese together in a food processor, or slowly/carefully in a VitaMix (you want to maintain some texture so be careful and pulse–not to blend into cream). Poor mixture carefully into the large warm skillet. Break optional cheese up by hand and crumble onto top of mixture. I also added some more whole peas to the top for more pretty texture. Cook for about 10min on low heat just to set the bottom of the pan, and then bake the skillet in the oven at 350° for about 35-40min. The frittata should feel softly-firm and bouncy to the touch (almost like a tofu), I prefer a more custard/soft kookoo but if you want a firmer kookoo, just cook it a little bit longer. Allow to fully cool before slicing like a pie. Pro tip: the eggs will continue to cook a little bit longer when taken out of the oven, so account for about a minute more of firming when you're feeling it out with the egg version. Keep in fridge and serve cold or room temp. Enjoy!