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 (barberis) 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!
Kookoo Sabzi (Persian Herb Quiche)
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. Recipe by Laura Bashar of Family Spice
Ingredients:
- 4 strands of saffron, crushed
- 1 TBS hot water
- 1 small leek, rinsed & chopped
- 1 cup chopped parsley, American, packed (approx. 1 bunch)
- 1/4 cup chopped cilantro, fresh, packed
- 1/4 cup chopped dill, fresh, packed
- 1/2 cup chopped spinach, fresh, packed
- 2 tsp fenugreek, dried
- 1/4 cup walnuts, chopped
- 2 TBS barberries, *
- 1 TBS all-purpose flour
- 1/2 tsp baking soda
- 2 TBS extra virgin olive oil
- 1 tsp salt
- 1/4 tsp black pepper, ground
- 8 eggs, large
Directions:
- Preheat oven to 350ºF and adjust rack to upper-middle position.
- In a small bowl combine:
- 4 strands of saffron , crushed
- 1 TBS hot water
- In a large bowl stir together:
- 1 small leek , rinsed & chopped
- 1 cup chopped parsley, American , packed (approx. 1 bunch)
- 1/4 cup chopped cilantro, fresh , packed
- 1/4 cup chopped dill, fresh , packed
- 1/2 cup chopped spinach, fresh , packed
- 2 tsp fenugreek, dried
- 1/4 cup walnuts , chopped
- 2 TBS barberries , *
- 1 TBS all-purpose flour
- 1/2 tsp baking soda
- 2 TBS extra virgin olive oil
- 1 tsp salt
- 1/4 tsp black pepper, ground
- In a separate bowl, whisk together with the saffron mix:
- 8 eggs, large
- Mix in eggs with the vegetable mix.
- Spray 9-inch ceramic pie dish with cooking spray.
- Pour egg mixture into prepared pie dish.
- Bake for 40 minutes, 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.
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 zereshk (barberries) substitute with dried cranberries or currants.
Prep Time:
Yield: 10 servings
Cook Time:
"Sabz" is green in farsi. "Sabzi" is for the greens, or herbs, we like to eat raw or to cook. Farsi has a lot of words in Arabic and French, too. I didn't know sabzi is also in Hindi.
Sabzi is a word that Indians use for vegetable side dishes. I am always surprised by how many words Hindi and Persian share.
The Kookoo-yeh Sabzi sounds wonderful. I am definitely going to have to make this one day…
Sabzi is a Farsi word my dear, and its shared between Persian language and Indian because at some point the Persian Empire expanded all the way to China and covered most of India,,, It is not an original Hindu word!!!
This kookoo sabzi looks so good!
Eide shoma mobarak!
Happy Persian new year Laura! This dish looks so mouthwatering. I love all of the new foods you are introducing me too. Everything Persian I've ever tasted has always been amazing. Thank you for being a part of March's YBR.