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.

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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!

Yield: serves 10

Kookoo Sabzi (Persian Herb Quiche)

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This aromatic quiche is filled with six different herbs and greens. A staple dish to celebrate the first day of Spring and the Persian New Year.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

• 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

Instructions

1. Preheat oven to 350ºF and adjust rack to upper-middle position.
2. In a small bowl combine saffron and hot water and let steep.
3. In a large bowl stir together vegetables and herbs with walnuts, barberries, flour, baking soda, olive oil, salt and pepper.
4. In a separate bowl, whisk together eggs with the saffron water.
5. Stir eggs into the vegetable mix.
6. Spray 9-inch ceramic pie dish with cooking spray.
7. Pour egg mixture into prepared pie dish.
8. Bake for 40 minutes, or until a toothpick stuck in the center comes out clean.
9. Let it cool for 15 minutes prior to serving. Or cool completely and serve at room temperature.

Notes

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.

Recommended Products

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  Granite Mortar and Pestle
• 
  Glass Mixing Bowl Set
• 
  9-inch Ceramic Pie Plate

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Nutrition Information:

Yield:

10

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