Persian Frittata Koo Koo Sabzi

Wedges of spinach and brown rice koo koo | BeatsEats.com
Wedges of spinach and brown rice koo koo | BeatsEats.com

Despite it’s funny name, Koo Koo is a tasty Persian fritata which can be served as an appetizer or light meal.  Koo Koo is a vegetarian dish most often made with spinach and herbs (called KooKoo sabzi), potatoes (KooKoo seebzamini), or sometimes with other hearty vegetables.  I have made several different variations including sweet potatoes, onions, broccoli, nuts and even with brown rice.  (You can see a video of a version I made with zucchini and summer squash at the bottom of this page).

Koo Koo Prep
Koo Koo prep | BeatsEats.com

The standard way to make Koo Koo Sabzi is to finely chop up a few bunches of fresh spinach and herbs like parsley, cilantro, scallion greens and/or any other greens you have on hand.  To that you add turmeric, salt, pepper, a heaping tablespoon of all-purpose flour, and 5-6 large eggs.  Mix well to combine and set aside while you prep the oil.

A standard 8-10 inch teflon frying pan, with a lid, works well to cook the Koo Koo.  Heat enough oil to coat the bottom of the pan until hot.  You can test the oil to see if it is ready by placing a little bit of the mixture in the oil – if it sizzles up the oil is good to go.

Koo Koo cooking
Koo Koo sabzi cooking stove top | BeatsEats.com

Carefully and quickly add all of the mixture to the pan.  Use a wooden spoon or spatula to smooth over the top and edges.  Reduce the heat slightly and cover for about 7-10 minutes or until the bottom of the soufflé is a light golden brown.

At this point, you will need to flip the soufflé, and you have 2 different options to do so.  One way is to invert the pan onto a platter and then carefully slide it back into the pan.  This can be a little messy but will allow you to keep the soufflé whole if you prefer for presentation aesthetics.  The other more rustic way, which is more typical of Persian households, is to use the side of a spatula to divide the koo koo into 4 or 6 slices, right in the pan, and then flip them individually.  You don’t need to cover the pan when the second side cooks.

Once the Koo Koo is cooked through, remove from the heat serve at room temperature.  You can pair with soup or salad, or make into a sandwich with tomatoes and pickles.

Stacked Koo Koo Sabri |BeatsEats.com
Stacked Koo Koo Sabri |BeatsEats.com

One way that I enjoy making Koo Koo is in individual serving sizes for an appetizer or snack.  I coat a metal cupcake pan with spray oil and then fill the cups half way with the Koo Koo mixture. I cook them for about 25 minutes or until they are cooked though and browned.

Individual Koo Koo
Individual Koo Koo servings | BeatsEats.com

For the mini Koo Koo sabzi featured above, I used the addition of sautéed onions and mushrooms and was pleased with the results.  If I have left over roasted vegetables, I sometimes use that as well.  My round Koo Koo below is made with spinach and kale. Feel free to try different variations of your favorite vegetables to come up with your own unique flavor combination.

Koo Koo Sabzi

Koo Koo Sabzi

Koo koo sabzi is a Persian spinach and herb frittata that is delicious and healthy, and can easily be customized with ingredients you have in your fridge.

Ingredients

  • 1 package frozen chopped spinach, thawed
  • 1 Tbsp dried mint
  • 1Tbsp dried dill
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper 
  • 1 heaping Tbsp all purpose flour 
  • 4 large eggs, beaten
  • 4 Tbsp olive oil, or oil spray

Instructions

  1. Mix all the ingredients except for the oil in a large bowl.
  2. Heat 1/2 of oil in a large pan over medium high heat.
  3. Pour mixture quickly and evenly in the hot pan.
  4. Cover, lower heat to medium-low, and cook for 15 minutes until bottom of koo koo has formed a brown crust.
  5. Flip in the same pan. Koo koo can be cut into quarters with a spatula and turned individually. Add remaining oil in between and around the pieces of koo koo.
  6. Cook for an additional 15 minutes until koo koo is cooked through.

Notes

Koo koo sabzi can be baked in the oven. 400 degrees for 30 minutes, or until cooked through. Spray oil can be used for a healthier option.

Koo koo sabzi appetizer or breakfast bites can be made in muffin tins with regular oil or spray oil. 400 degrees for 30 minutes, or until cooked through.

Consider using fresh chopped cilantro or parsley to your koo koo mixture.

You can also make koo koo with roasted vegetables or other greens.

Here is a video of Koo Koo made with summer squash and zucchini – hope you like it!

And here is my video of Koo Koo Sabzi:

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