Some years ago I'd bought a gorgeous book of Persian cooking (with travel photos) for an ex-bofriend. It was one of those presents I secretly hoped to enjoy to, but he left the country with the book and not me. Nevermind, it was a little meat heavy anyway but I did love some of the recipe ideas there and when I saw a recent publication, Veggiestan, in our local bookshop, I had to check it out (buy it straight away). The name is a bit rubbish but there are plenty of great vegetarian recipes from or inspired by Middle Eastern cuisine. I've previously shared recipes from Arto der Haroutunian's wonderful books, but what immediately appealed to me about this new one from Sally Butcher is that is has lots of photos to inspire! The photos here are from my first attempt at this very herby omlette dish.
The author suggests this is 'great as a lunch or light supper option, with some bread and salad, or you can tart them up into a dinner party starter – but in Iran kookoo are most often used as a sandwich filling together with fresh herbs and spicy pickled cucumbers.
You can replace the coriander, parsley and fenugreek with a bag of sabzi kookoo dried herb mix, available from Middle Eastern supermarkets'.
As you can see in the top photo, I served mine with a yoghurt sauce (made with dill and garlic) and lots of salad for something fresh.
Serves 6 as a snack
1 bunch coriander (other recipes suggest dill, which I love)
1 bunch flat-leaf parsley
few sprigs fenugreek
1 small bunch spring onions
6 eggs
1 dessertspoon flour
½ teaspoon baking powder
salt and pepper
olive oil, for frying
Optional extras:
100g / 3½oz / 1 cup lightly broken walnuts, or
100g / 3½oz / 1⅓ cups soaked barberries, or
100g / 3½oz / scant ⅔ cup soaked raisins, or
100g / 3½oz / ⅔ cup toasted pine nuts
Trim and soak your herbs and leave to drain a while. Wash and chop the spring onions, and then chop the herbs. (If using dried herbs, soak them for 15 minutes and then squeeze as much of the moisture out as possible).
Beat the eggs well, and then blend in the flour, baking powder, seasoning and any of your chosen "optional extras". Fry the herbs and spring onions in hot oil for around 5 minutes, turning constantly, and then pour the egg mixture on top. Cook on a lowish heat for around 15 minutes, and then either toss the omelette or pop the pan under a hot grill for about 3 minutes. Slide on to a plate, and then cut into wedges. Enjoy hot or cold.
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