Chicken Korma

Kookoo sabzi (Persian omelet)

Kookoo Sabzi

• Iran
• Breakfast
• Egg Dishes
• Cilantro
• Dill
• Eggs
• Parsley
• Nowruz

(Persian herbed omelet)

A kookoo — also spelled kookoo-ye, kuku, or kou-kou — is a Persian-style egg dish that is similar to an Italian frittata or an open-faced omelet. Iranians make many, many different types with a variety of flavorings. The kookoo sabzi, flavored with a variety of herbs and tinted a deep green, is probably the most popular.

Image by tannazie

4 to 6 servings

Ingredients

• Butter or oil -- 2 tablespoons
• Scallions, chopped -- 1 bunch
• Parsley, chopped -- 1 bunch
• Cilantro, chopped -- 1/2 bunch
• Dill, chopped -- 1/2 bunch
• Eggs -- 8
• Turmeric -- 1 teaspoon
• Salt -- 1/2 teaspoon
• Pepper -- 1/4 teaspoon

Method

1. Preheat oven to 350°F. Heat the butter or oil in an ovenproof sauté pan or skillet over medium flame. Add the scallions, parsley, cilantro and dill and sauté until the herbs are cooked down somewhat, around 2 to 3 minutes. Remove from the pan and set aside to cool. Wipe the pan clean with a paper towel.
2. Add the eggs, turmeric, salt and pepper to a large bowl and beat until smooth. Stir in the cooled herbs.
3. Pour the eggs back into the sauté pan and place the pan in the preheated oven. Bake for 20 to 25 minutes, or until the eggs are fully set.
4. Run a knife around the edges of the kookoo and invert onto a serving platter. Cut into wedges and serve hot or cold with a garnish of plain yogurt.

Variations

• Substitute chopped lettuce leaves or spinach for some of the herbs.
• For a fancier kookoo sabzi, add 1/4 cup chopped walnuts and 1 tablespoon currants to the beaten eggs. Or simply garnish the finished kookoo with roasted whole walnuts. In Iran, barberries, which are similar to dried cranberries, are often added.
• The kookoo can also be finished on the stovetop. Just cook it over medium-low flame until the bottom is set, then carefully flip it to cook the other side.

Average:

Fruit and Oatmeal bars

Ricotta-Lemon Tart

A friend brought this to a reception recently and it was delicious. It is from Martha Stewart. I smile at the direction that requires counting out 72 Nilla wafers-- it makes me want to be naughty and count out 71. Or 73. 

Ricotta-Lemon Tart

Ingredients

• 72 vanilla wafers (from a 12-ounce box)
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 2 cups ricotta cheese
• 4 ounces cream cheese, softened
• 2 large eggs
• 1/3 cup granulated sugar
• 2 tablespoons finely grated lemon zest (from 2 lemons)
• 3 tablespoons lemon juice
• Confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
   
2. Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
   
3. In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired.