Kookoo Sabzi | Quiche Muffins

Kookoo sabzi is a traditional Persian appetizer or light lunch.  Kookoo is the term used in the Persian language to describe an egg-based, quiche-type dish.  Sabzi is Farsi for fresh herbs.  My recipe today takes the essence of the traditional kookoo sabzi and converts it into a nutritious, light herb muffin!

This fabulous appetizer traditionally comes around during Persian New Year.  It’s called KooKoo Sabzi.  Persian New Year is filled with old customs and much symbolism from the special table setting all the way down to the dishes served for the spring feast and festivities.  Fresh spring herbs are abundant on tables and in many new year dishes – herbed rice, Aash Reshteh | Persian Noodle Soup, and this nutritious kookoo.  

Iranians love their fresh herbs, a.k.a. sabzi.  It is eaten raw (like in this Sabzi Khordan | Persian Herb Appetizer) and in handfuls plain with dinner – no dressings, no spices, just the herbs – cow style! 

My mother-in-law makes a delicious version – pictured here with red tart barberries (called Zereshk in Farsi) and walnuts in the mixture and baked in the oven and cut into squares. This form is a more traditional version.

Kookoo sabzi is loaded with fresh herbs.  You won’t believe the fresh scents that rise up when chopping cilantro, parsley, and dill.

Lighter Version

The major health modification I have made to the traditional methods of preparing kookoo sabzi is to cut down on the oil.  The standard way of making kookoo is to deep fry it and the result is quite greasy.  The benefits of all the fresh herbs and veggies are lost in unnecessary added oil and fat.  Using a muffin tin makes baking a snap and keeps this appetizer a fun finger food.

Look at all the beautiful greens that go in this dish – cilantro, parsley, dill, chives, and leeks. One extra green I throw in my kookoo is spinach leaves.

Why make it?

• piles of fresh herbs and veggies equal loads of vitamins, minerals, and healthy fibers
• eggs have healthy protein
• great nutty, herby flavor
• the name! “what’s this?  oh, that?  it’s ‘kookoo'” 🙂

If you plan to give this recipe a whirl, I suggest you print up the ingredients list and hit your local farmer’s market.  Out here in the Bay Area of NorCal, we have some great shops that are essentially fresh produce stands. 

I’ve been happy that our community dance group now meets near Sigona’s market a couple of times a week.  Today I picked up everything I need to make fresh kookoo sabzi from Sigona’s on my way home.  Ironically, my home garden has two herbs, not present on this ingredient list – basil and mint.  Maybe next year I’ll add a kookoo sabzi section to our garden.

Prepping the Herbs

Wash and clean the herbs, removing the larger stems.

It is tempting to throw all the fresh herbs in a Cuisinart or blender.  The results are much better if you give them an old-fashioned chopping. 

Remove the big stems but don’t worry about removing every small stem – they have good vitamins and fiber too.  A quick, coarse chop in both directions is all the cilantro and parsley need. 

I use cooking shears for the dill since it is so thin and delicate.  For the green onion and the leeks, I thinly slice the white and light green end (save the dark green side of the green onions for other recipes).

Although I remove the deep fry element, I do saute the herbs to wilt (after a good chop) in a little olive oil (about 2 Tablespoons is all the oil you need).

As with most Iranian dishes, there are many variations for making a good kookoo sabzi and it is different from family to family.  There are some optional ingredients in a traditional kookoo.  This leaves room to customize and choose to your liking.

Options and Variations:

• zereshk – dried barberries, sour and tangy in taste.  They are difficult to come by unless someone brings them to you from Iran.  I prefer my kookoo without barberries.
• walnuts – yes!  I love nuts, bring them on.  the more the merrier.  Adding nuts is always optional
• fenugreek – this is not my spice of choice.  The taste is slightly sweet and clover-ish.  In our families we do not use fenugreek in our cooking
• vegetable or canola oil –  olive oil does the trick and is a healthier oil option for cooking
• turmeric – I say yes to this spice.  If I’m out of turmeric I substitute saffron and the flavor is fabulous
• garlic – yes, onions and garlic make everything better!
• lettuce/spinach – some folks like adding lettuce and/or spinach to their herb kookoo although it is not customary.  I choose to add some spinach (only a half a cup or so) for good vegetable protein and nice greener color
• cheese – cheese is pretty much never used in a traditional kookoo.  For our Western taste buds, we do add some feta cheese that to me keeps to the Mediterranean theme.

Insider tip – toast the walnuts.  Toasting nuts make them taste even nuttier.  I toast nuts daily and love any kind of nut with a little added crisp to it.  Toasting the walnuts for this recipe accentuates the flavors and the savory goodness of the overall taste experience.

Make it a meal and serve kookoo sabzi quiche muffins with the following dishes:

Pin for later! 

If you choose to add nuts, take the muffin tin out of the oven after about 8 to 10 minutes, just before the little pies set.  Add a whole walnut to the tops of each muffin.  The walnuts will cook in and stick to the tops of the herb muffins.  Put the tray back in the oven to finish the cooking time.

Serving

Kookoo sabzi is delicious plain and at room temperature.  My preferred way to eat it is sandwiched between a good whole wheat naan and covered in yogurt.  I also add extra nuts, mmm mmm – now that’s a yummy, nutritious lunch.

If you love this recipe, be sure to also try Gluten-free Crustless Quiche!

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