Celebrate Nowruz, the Persian New Year and first day of spring, with this traditional herb quiche, Kookoo Sabzi.
With all the chaos in my household, I forgot yesterday was Chahr-Shambeh Souri. This is the Tuesday night prior to Nowruz (Persian New Year) where you jump over flames to ward off evil. Sounds dangerous to an outsider, but it’s a very symbolic gesture.
Alas, my hubby is out-of-town this week, in the cold-still-feels-like-winter-Wisconsin and I have two kids at home battling colds due to San Diego’s constant 10-degree weather mood swings. If it wasn’t for family on Facebook, I would have forgotten about Chahr-Shambeh Souri.
Luckily, I remembered this Sunday is Nowruz and the first day of Spring. This is when I cast off my winter blues and embrace my favorite season. With kids home sick, it’s been hard to keep the house clean, but I must.
You do not want to start the new year with anything dirty or messy. It’s a bad omen. And with three kids desperately trying to out-do me, it’s a tough challenge.
In the past, I have already shared with you many Persian recipes, including the foods we eat for the Nowruz dinner. One dish that I haven’t posted yet is Kookoo Sabzi, an aromatic and herb-packed quiche.
I was never happy with my pictures and having limited time, I never got around to making it again. Which is nuts, actually, considering how much I love this dish and can eat it for breakfast with my morning tea!
My version is made with only fresh herbs, 5 to be exact: parsley, cilantro, dill and leeks. Where’s the fifth? Okay, that one is dried fenugreek. Fresh fenugreek is impossible to find, so most of us use dried.
I also add in fresh spinach for a nutritional punch. Accented with a little saffron, chopped walnuts and zereshk (barberries) and you will really love this dish.
I also have a version made with fresh herbs as well as Swiss chard and kale, recipe here.
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 Nowruz, in a beautifully photographed ebook. And it’s only $1.99! Learn more here!
- 1/4 tsp crushed saffron
- 1 TBS hot water
- 1 small leek, rinsed and chopped
- 1 cup chopped parsley, (approximately 1 bunch)
- 1/4 cup chopped cilantro
- 1/4 cup chopped dill
- 1/2 cup chopped spinach
- 2 tsp dried fenugreek
- 1/4 cup chopped walnuts
- 2 TBS dried barberries (zereshk)*
- 1 TBS all purpose flour
- 1/2 tsp baking soda
- 2 TBS extra virgin olive oil
- 1 tsp salt
- 1/4 tsp ground black pepper
- 8 large eggs
- Preheat oven to 350ºF and adjust rack to upper-middle position.
- In a small bowl combine saffron and hot water and let steep.
- In a large bowl stir together vegetables and herbs with walnuts, barberries, flour, baking soda, olive oil, salt and pepper.
- In a separate bowl, whisk together eggs with the saffron water.
- Stir eggs into the vegetable mix.
- Spray 9-inch ceramic pie dish with cooking spray.
- Pour egg mixture into prepared pie dish.
- Bake for 40 minutes, or until a toothpick stuck in the center comes out clean.
- Let it cool for 15 minutes prior to serving. Or cool completely and serve at room temperature.
Serving Suggestions: The key to this dish's flavor is to use only fresh herbs. Spinach is added in our version for more nutritional value.
Cooking Tips: *If you cannot find dried barberries (zereshk) substitute with dried cranberries or currants.
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Serving Size:1 slice
Amount Per Serving:Calories: 115 Total Fat: 8.8g Saturated Fat: 1.8g Cholesterol: 149mg Sodium: 361mg Carbohydrates: 3.8g Fiber: 0.9g Sugar: 0.8g Protein: 6.5g