Kookoo Sabzi (Persian Green Herb Omelet)

Kookoo Sabzi

Ok, so this is not a freaky Halloween post. This is a really healthy Persian omelet that is packed with tons of good stuff, and also fun to say! Kookoo. Kookoo. Kookoo.

When in need of something healthy and substantial, this is a great dish that can be eaten throughout the week. It is good as lunch or dinner. Although not very Persian, you can also mix up the greens and use whatever is in the fridge. In the summer, go ahead and add the fresh mint leaves from your garden. If you're in a spinach mood, throw that in. Even if you have salad mix that is about to expire, feel free to throw that in too.

The original Persian style kookoo sabzi is definitely the tastiest. Fenugreek is listed as optional in this recipe because it is both an acquired taste and hard to find in some parts of the world. Some recipes also call for barberries or walnuts to add more taste and variety to this dish.

This recipe yields 8 servings.

Kookoo Sabzi
- 5 large eggs
- 2 cups of coriander, roughly chopped
- 2 cups of green onion, roughly chopped
- 1 cup of curly parsley, roughly chopped
- 1 cup of Italian parsley, roughly chopped
- 1 cup of dill, roughly chopped
- 1 Tbsp of dried Fenugreek (optional)
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1 Tbsp all purpose flour.
- extra virgin olive oil

1. Pre-heat the oven to 350F/180C. In a food processor, combine the eggs and all of the herbs and pulse until all of the vegetables have been finely chopped (approximately 30 seconds to 1 minute). If you prefer the herbs to be chunkier, skip the food processor and leave the herbs roughly chopped and just mix the herbs with the eggs in a bowl with a fork.

2. Pour the egg mixture into a bowl. Add salt, pepper and flour and mix well. The flour will bind the omelet.

Kookoo Sabzi

3. Generously oil an 8"x8" baking dish and bake for 10 minutes. Take the dish out of the oven and pour the egg mixture into the baking dish. Bake for 20 minutes. Take it out and lightly brush the surface with olive oil. Bake for another 10 minutes.

4. Remove from the oven and allow the kookoo (omelet) to cool. Remove from the baking dish (simply flip it upside down) and cut into wedges. Serve cool or warm.

Kookoo is normally baked in a round dish or pan fried in a round pan and then cut into triangular slices like a pizza. However, if you want to make a kookoo sabzi sandwich, then rectangular wedges are much easier to work with in a sandwich.

If you don't feel like a sandwich, you can simply dip this in a yogurt sauce and have it with pita bread, rice, or eat it plain. There really are no rules. You can eat this however you want.

Kookoo Sabzi


hi nooschi! love reading your blog and about persian cuisine! do you know where one can find fresh or frozen fenugreek leaves in ottawa?

I don't know of where you can get fresh or frozen fenugreek but I know they do have dried fenugreek at Arya Market.

I know they definitely have fresh fenugreek at Akhavan Market in Montreal, if you are ever in the area.