Maz Cooks Kookoo Sabzi (Herb Frittata) With Cristina



  • 1 1/2 packed cups fresh parsley leaves (1 large bunch), minced
1 packed cup fresh cilantro leaves (1 large bunch), minced
1/2 cup scallions (1 bunch), white and green parts both minced
  • ½ cup dill, minced
4 large leaves fresh lettuce, minced
1 cup walnuts, finely chopped
1/3 cup chopped dried cranberries
  • 5 large eggs
2 Tbsp. olive oil
1/2 tsp. turmeric
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Serves 6-8

Adapted from Turmeric & Saffron. 
Kookoo Sabzi tastes like fresh green essence of spring herbs, punctuated by tart cranberries and grounded by the nutty heft of walnuts. The herb to egg ratio is so high, Kookoo Sabzi doesn’t seem like an egg dish. Version 1 is Azita’s recipe, with her herb choices; Version 2 is Azita’s mother’s recipe. Both are equally delicious; in the future, I’ll use whatever greens I have readily available. I can’t wait to try this with wild greens when our snow melts; it’s obvious they’ll be delicious in Kookoo Sabzi. If you find barberries, use them (I tried every specialty store in Anchorage, to no avail). If not, dried cranberries make a delicious substitute. Herbs and vegetables can be quickly minced in a food processor, as can nuts. Be careful to pulse-chop; you don’t want ingredients pureed or liquefied. I’ve made this using raw walnuts, and also with walnuts toasted 6-8 minutes in a 350°F oven. Toasted walnuts add good flavor, but in a hurry, I wouldn’t hesitate to use them raw.

1. Preheat oven to 350°F.
2. Generously oil bottom and sides of 10” quiche or pie pan, or 10″x 10″ square pan. Line bottom with parchment paper oiled on both sides. 3. In a large bowl, mix minced herbs and vegetables, finely chopped walnuts, and chopped cranberries or barberries. 4. In a second bowl, whisk eggs with olive oil, turmeric, salt, and freshly ground black pepper. Pour eggs over mixed chopped ingredients, stir until everything is thoroughly combined. 5. Pour into prepared pan and place on middle rack of preheated oven. Bake for 35-40 minutes, or until edges are golden brown and center is set. 6. Remove from oven and let cool for 10 minutes before cutting. Serve directly from pan, or invert dish onto serving platter and remove parchment paper. Azita recommends serving with bread, yogurt and pickles. Visit Maz at his website,, or follow him on twitter @MazJobrani.