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Alexandra Palace Allotments Association

Recipe - Kookoo Sabzi

From Harvest to Plate - Sun 6 Oct 2019


Contributed by Nadia Rostami


2 cups chopped fresh flat-leaf parsley
2 cups chopped scallions or chives (Iranian tareh)
1 cup chopped fresh dill
1 cup chopped coriander 
2 tablespoons barberries (zereshk), rinsed (It can be found in Iranian/Persian markets)
2 tablespoons walnuts, chopped
6 large eggs
1/3 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
a pinch of red pepper
1 tablespoon flour
1 teaspoon baking powder
Vegetable oil or olive oil



  • In a large mixing bowl, beat eggs with a fork or a whisk until well blended.
  • Add all the chopped herbs, barberries, walnuts, turmeric, flour, baking powder, red pepper, salt and pepper, mix until combined. 
  • Add two tablespoons of oil to the mixture, stir well.
  • Gently pour the herb mixture into a well-oiled baking dish, smooth the surface and place in a 350 degree Fahrenheit preheated oven for about 30 minutes or until the centre feels firm.
  • Remove from the oven and allow to cool before cutting into serving-size pieces. 


Kookoo can either be served hot or at room temperature with warm bread.



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