Recipe - Kookoo Sabzi - (Persian Herb Frittata)

6 tablespoon Oil
4 cup Chopped fresh parsley
4 cup Chopped scallions; white and
green parts
1 cup Chopped fresh Chinese
parsley
4 Green lettuce leaves;
chopped
1 teaspoon Baking soda
1 tablespoon Flour
Three fourths teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Turmeric

I usually add 2 tablespoons of barberries(zereshk), similar todried
cranberries, and 2 tablespoons chopped walnuts to this dish. Preheat the
oven to 350 degrees. Heat 3 tablespoons of the oil in a large skillet. Add
the chopped parsley, scallions, Chinese parsley, dill and lettuce and saute
until the greens are wilted. Remove from the heat. When the greens are
cool, mix them with the eggs, baking soda, flour, salt, pepper, turmeric
and cinnamon in a large bowl. Add the barberries and walnuts if using. Beat
with an electric hand mixer for 3 minutes. Pour 2 tablespoons of the
remaining oil into a 10inch round ovenproof dish and place in the oven.
When the oil is hot, remove the dish and fill with the greens mixture,
smoothing the top. Bake, uncovered, for 35 to 45 minutes. Remove the kookoo
from the oven and slice into 8 wedges. To give the sides an even color,
heat the last tablespoon of oil and fry the wedges on all sides

Makes 8 servings.

Recipe by: Washington Post

Posted to MCRecipe Digest by Walt Gray waltgray@mnsinc.com on Mar 18,
1998