Vegan Persian Style Kookoo-yeh Jo (Leek Frittata)

This vegan version of traditional Persian Kookoo-yeh Jo is easy to make and full of flavor! It’s made with leeks cooked in olive oil with spices like turmeric and black pepper before being topped with a mixture of mashed chickpeas, nutritional yeast flakes, parsley and eggs before being baked until golden brown on top! Serve warm or at room temperature with your favorite accompaniments such as yogurt or salad greens for a delicious meal!

Cooking Equipment:

• Large skillet • 8inch (20 cm) round baking dish • Medium bowl

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Persian

Keywords:

Keywords:

Vegan, Persian, Kookoo-yeh Jo, Leek Frittata

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

2 tablespoons olive oil
1 large leek, thinly sliced
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup cooked chickpeas, mashed or blended into a paste
2 tablespoons nutritional yeast flakes
2 tablespoons chopped fresh parsley
4 large eggs, lightly beaten

Cooking Instructions:

Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) round baking dish with oil.
Heat the olive oil in a large skillet over medium heat. Add the leeks and cook until softened and lightly browned, about 5 minutes. Stir in the turmeric and black pepper and cook for another minute. Add the garlic and cook for another minute. Remove from heat and set aside.
In a medium bowl, combine the mashed chickpeas, nutritional yeast flakes, parsley and eggs until well combined. Pour into the prepared baking dish and spread evenly over the bottom of the dish. Top with the cooked leeks in an even layer.
Bake for 25 minutes or until golden brown on top and set in the center when lightly pressed with a finger or fork tines. Let cool for 10 minutes before serving warm or at room temperature with your favorite accompaniments such as yogurt or salad greens. Enjoy!

Nutrition:

Calories – 200; Fat – 8g; Carbohydrates – 16g; Protein – 8g; Fiber – 4g

This vegan version of traditional Persian Kookoo-yeh Jo is easy to make and full of flavor! It’s made with leeks cooked in olive oil with spices like turmeric and black pepper before being topped with a mixture of mashed chickpeas, nutritional yeast flakes, parsley and eggs before being baked until golden brown on top! Serve warm or at room temperature with your favorite accompaniments such as yogurt or salad greens for a delicious meal!

Rating:

4

Did You Know?

One of the most famous Persian dishes is called fesenjan, which is a rich stew made with chicken or duck, walnuts, and pomegranate paste.