Kookoo vs. Frittata

So, it's been a beautiful week here in NYC (at least weather-wise).  I've been out with my kids everyday, trying to take it all in before it's over! 

Everyone has been eating light and healthy.  Lots and lots of fresh fruit, fresh fish and yogurt dishes for kids and for us - as usual - something on the grill, leftovers and quick-fix dinners.  Remember when I told you how Persians use a lot of fresh herbs in their cooking and dishes (flashback to Pantry Inventory Blog)?  Well, today's dish will involve lots of it!  So get ready to clean, wash, dry and chop some fresh herbs today.  This recipe is not hard to make, but it is definitely more involved than the previous ones.  It is called "kookoo sabzi" and is one of the dishes that is traditionally made on Persian new year (Norouz) with fried white fish and herbed rice.

It is typically made on a pan over a stove; however, I made some changes and decided to simplify this by making it in the oven.  This way, I don't have to babysit it over the stove and can just time it in the oven.  I also decided to use a muffin pan for this to have individual ones.  It will make a great appetizer platter or a brunch dish for your next party.  Oh, I also changed the name to "Frittata" for the ease of understanding the recipe... 

Mini Fresh Herb Frittata          

Ingredients:

1 bunch of parsley

1 bunch of scallion - both white and green parts

1 bunch of cilantro

½ bunch of dill

1 large clove of garlic

1 teaspoon sea salt

½ teaspoon pepper

¼ teaspoon turmeric

1 tablespoon flour

½ teaspoon baking powder

½ teaspoon mustard seed

¼ cup barberries – cleaned and washed

1/3 cup chopped walnuts

8 eggs

cooking spray

Muffin pan

Makes 12 individual frittatas

Preheat oven at 350 degree.  Wash all the herbs (with stems on) and dry them well using a salad spinner.  On a large cutting board, using small batches, chop the herbs and set aside in a large bowl.  Beat the eggs in a separate bowl and add to the herbs.  Finely chop the garlic and add to the bowl (you can use a garlic masher if you’d like).  Add salt, pepper, turmeric, flour, baking powder and mustard seeds.  Using your hands, mix the mixture well until well incorporated but don't over mix.  Then add the barberries and the chopped walnuts.  Fold into the mixture.

Spray a 12-cup muffin pan with the cooking spray and pour the mixture into muffin tins, filling them evenly.  Bake in the center of oven for 35-40 minutes until the toothpick comes out dry.  Let cool for 15 minutes.  Then pull them out of the muffin pan using a silicon spatula.  Serve warm or at room temperature.

 Mini Fresh Herb Frittata

I learned to add the mustard seeds from one of my aunts.  She explained that mustard seeds will take the moisture out so that the batter will not get runny.  I personally also like the texture of the mustard seeds in this dish.  The barberries have a sour taste and add a great flavor to this dish.

Barberry is called Zereshk in Farsi. These berries are high in vitamin C and have a sharp tart flavor.  They are sun-dried and used often in our cooking.  Iran is also the largest producer of Zereshk in the world (next to Saffron).  Zereshk and Saffron are produced on the same land and are harvested at the same time.  I would think if one owns such a land has hit the jackpot and is set for life!  You can purchase barberries either online or from the middle eastern grocery stores.This is how sun-dried Zereshk looks like:

Sun-dried Zereshk

And this is what the plant looks like:

Barberry Plant

This dish can be served for brunch, lunch, dinner or appetizer.  It will also make a great sandwich.  It is so tasty with the Persian Cucumber and Tomato Salad (Feeling Ballsy blog) or any type of yogurt dish.


Have a wonderful weekend everyone.

Soup 'n' Wrap

Hi blog readers!  Can you believe it's August already?  Seriously... where does the time go?

Not only it's been hot in NYC, my kids are also both home now.  Summer camps are just too short and entertaining two toddlers is a big job.  These play dates on hot summer days can be exhausting and the last thing I want to do at the end of the day is stand in front of the stove and cook.  Yes, I still need to eat, but the fact is that I end up eating my kids' leftovers (just like most moms out there).  And believe it or not, I do get filled up on the leftovers!  Perhaps my kids are going through the same thing... not much appetite in the heat. 

On that note - and also because I missed blogging - I decided to prepare something that is very common to eat on hot summer days in Iran.  And the great thing about it is that most of the ingredients are the ones that we tend to have on-hand more often than not.  It is almost impossible to walk into a Persian's house and not find, yogurt, feta cheese and fresh herbs - no matter where they live. 

What I am about to make is so easy, delicious and light; it might just become your favorite summer lunch!

Herbed Cucumber-Yogurt Soup with Raisins and Walnuts

Ingredients:

2 cups Plain Yogurt

1 Persian Cucumber – washed and grated

½ teaspoon Dried mint

½ teaspoon Dried dill

1 ½ teaspoon Lemon juice

¼ teaspoon Sea Salt

Pinch of fresh ground pepper

1/8 cup water

Garnish:

2 tablespoons Black raisins

2 tablespoons Chopped walnuts

In a medium bowl, combine all the ingredients and mix well.  Chill in the fridge.  Right before serving, add the raisins and walnuts on top.

Feta Wrap

1 large multi grain wrap

Feta cheese

Crunchy sprouts

Alfa sprouts

Spread the feta cheese all over the large wrap.  Place the rest of the ingredients on top and roll the wrap.  Cut in half and serve.

 Soup 'n' Wrap

Typically, we use fresh herbs in the wraps.  Since my garden herbs are extremely dehydrated from the heat, I just used the sprouts that I had available, which turned out very nice I must say!

Note: I suggest adding the raisins and walnuts right before serving so that they will not get soggy.

These recipes will make a perfect lunch for two!  "Nooshe Jaan!"