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Norouz Twist on Kookoo Sabzi (Persian Herb Quiche with Chard and Kale)

Kookoo Sabzi is a traditional dish for the Persian New Year (Noruz), the first day of spring. This version includes heart healthy Swiss chard and kale.

Kookoo Sabzi (Persian Herb Quiche) with Swiss Chard and Kale by FamilySpice.com

In a blink of an eye, winter is almost over (well, for most of us) and Spring is around the corner. March 20th marks the first day spring and the first day of the Persian New Year (Norouz). I decided to grow my sabzeh this year for our haft sin, as my mother-in-law is still in Iran and she isn’t here to grow it for me. Yes, I’m spoiled!

I experimented last month and sprouted my lentils very easily. Why didn’t I grow my sabzeh before?

Sabzeh for Norouz (Persian New Year)

That’s when I decided that this Norouz would be one of change. It will be the first Norouz that my in-laws will not be here celebrating with us. We always gather at their condo to celebrate the new year. They will return at the end of the month, so this year the rest of the family is congregating at my house. I’m pretty excited as I always wanted to host, but I wanted to add my own twist to the traditional Norouz meal.

Persians use a lot of fresh herbs in our meals, especially for Norouz. We make this delicious herb quiche (kookoo sabzi) which is crustless and very dense – more greens than egg.

My Greek Mom, Mary/California Greek Girl, has been growing amazing swiss chard and kale this winter and she gave me a giant bag for me to enjoy. What a treat!

They were delicious AND healthy in my kookoo sabzi. I still included fresh herbs, but these heart-healthy greens were definitely the star of the dish. Although this is a side dish to the Norouz meal, I like to enjoy it for breakfast with my morning tea. It’s a terrific way to start your day right.

Kookoo Sabzi (Persian Herb Quiche) with Swiss Chard and Kale by FamilySpice.com

Kookoo Sabzi with Swiss Chard and Kale

Author:

Laura Bashar

This traditional dish for the Persian New Year (Noruz) gets a healthy twist with the addition of heart healthy greens like Swiss chard and kale. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 4 strands of saffron, crushed
  • 1 TBS water, hot
  • 3 oz swiss chard, finely chopped
  • 3 oz kale, finely chopped
  • 1 green onion, finely chopped
  • 1/4 cup parsley, American, finely chopped
  • 1/8 cup cilantro, fresh, finely chopped
  • 1/8 cup dill, fresh, finely chopped
  • 1/8 cup walnuts, finely chopped
  • 1 TBS extra virgin olive oil
  • 2 tsp all-purpose flour
  • 1 tsp fenugreek, dried
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 1/4 tsp baking soda
  • 5 eggs, large

Directions:

  1. Preheat oven to 350ºF and adjust rack to upper-middle position.
  2. In a small bowl combine:
    • 4 strands of saffron , crushed
    • 1 TBS water , hot
  3. In a large bowl stir together:
    • 3 oz swiss chard , finely chopped
    • 3 oz kale , finely chopped
    • 1 green onion , finely chopped
    • 1/4 cup parsley, American , finely chopped
    • 1/8 cup cilantro, fresh , finely chopped
    • 1/8 cup dill, fresh , finely chopped
    • 1/8 cup walnuts , finely chopped
    • 1 TBS extra virgin olive oil
    • 2 tsp all-purpose flour
    • 1 tsp fenugreek, dried
    • 1/2 tsp salt
    • 1/4 tsp black pepper, ground
    • 1/4 tsp baking soda
  4. In a separate bowl, whisk together with the saffron mix:
    • 5 eggs, large
  5. Mix in eggs with the vegetable mix.
  6. Pour mixture into an 8-inch cast iron skillet.
  7. Bake for 40 minutes, until a toothpick stuck in the center comes out clean.
  8. Let it cool for 15 minutes prior to serving. Or cool completely and serve at room temperature.

Notes:

Cooking Tips: If you like, add 2 tablespoons of dried barberries to the mix.

Prep Time:

Yield: Serves 6

Cook Time:

The more traditional recipe for Kookoo Sabzi can be found here – although I did sneak spinach in this one!

Another twist to my Norouz this year is that I am celebrating ONLINE with my fellow Persian bloggers. Check out their terrific posts and recipes and learn more about this beautiful holiday!

Afsaneh’s Persian Kitchen: Koloucheh Ahwazi Cookies for Nowrouz
Ahu Eats: Norouz 2014 Recipe: Toot – Persian Mulberry Marzipan Candy
Café Leilee: Northern-Iranian Style Herb Stuffed Fish
Fae’s Twist & Tango: Naw-Rúz, A New Year Recipe Round-up! 
Fig & Quince: A Norooz ‘a Palooza
Lucid Food: Persian Raisin and Saffron Cookies for Norooz
My Persian Kitchen: Naan Gerdooee ~ Persian Walnut Cookie 
Simi’s Kitchen: New Blog for Nowruz
Spice Spoon: Noon Berenj – Thumbprint Rice Flour Cookies with Saffron & Rosewater for Persian Nowruz
The Pomegranate Diaries: Nowruz Inspired Pistachio, Rosewater and Cardamom Shortbread Cookies
Turmeric & Saffron:  Loze Nargil – Persian Coconut Sweets with Rosewater and Pistachios for Nowruz
West of Persia: Happy Nowruz, Recipe Roundup, and a Classic: Kuku Sabzi on TV
Zozo Baking: Nane Nokhodchi Nowruz Iran

EBOOK - Norouz: The Traditions and Food of the Persian New Year

Want to learn more about Norouz and the Persian New Year? I have put together an ebook that has all the history, traditions and recipes of Norouz, in a beautifully photographed ebook. And it’s only $1.99! Learn more here!