Vegan Persian Style Kookoo-yeh Sabzi (Herb Frittata)

• 8inch round baking dish • Large skillet • Medium bowl • Spatula/spoon

10

30

Persian

Vegan, Persian, Kookoo-yeh Sabzi, Herb Frittata

lunch, dinner

1

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground turmeric

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

½ teaspoon sea salt

2 cups fresh parsley leaves, finely chopped

1 cup fresh cilantro leaves, finely chopped

4 eggs (or vegan egg substitute)

Preheat oven to 350°F. Grease an 8-inch round baking dish with a little olive oil.

Heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened and lightly browned, about 5 minutes. Add the turmeric, cumin, coriander, cinnamon and salt and cook for another minute or two until fragrant. Add the parsley and cilantro leaves and cook for another minute or two until wilted. Remove from heat and set aside to cool slightly.

In a medium bowl whisk together the eggs (or vegan egg substitute). Add the cooled onion mixture to the eggs and mix well to combine. Pour into prepared baking dish and spread evenly with a spatula or spoon. Bake in preheated oven for 20 minutes or until golden brown on top and cooked through in center when tested with a toothpick or knife tip inserted into center of frittata comes out clean. Let cool slightly before serving warm or at room temperature with your favorite accompaniments such as yogurt or salad greens. Enjoy!

Calories – 250; Fat – 10g; Carbohydrates – 25g; Protein – 8g; Sodium – 400mg; Fiber – 5g

This vegan version of traditional Persian Kookoo-yeh Sabzi is an easy to make herb frittata that is perfect for breakfast, lunch or dinner! It’s packed with flavor from spices like turmeric, cumin, coriander and cinnamon as well as fresh herbs like parsley and cilantro! Serve it warm or at room temperature with your favorite accompaniments such as yogurt or salad greens for a delicious meal!

2

Persian cuisine also includes a variety of stews, such as khoresh-e fesenjan (pomegranate and walnut stew) and khoresh-e gheymeh (yellow split pea stew).