Wednesday, March 23, 2011

Spring and Sabzi

We wish everyone a very happy Spring, and to those who celebrate the Persian new year, Nowruz - Eid-e-shoma Mobarak! Alfred is Persian, so Nowruz is one of the many new years holidays we celebrate in our household. Nowruz, which lasts 13 days, began on the vernal equinox - last Saturday.

The new life that emerges in Spring, particularly plant life, is central to the celebration of Nowruz. Sabzi, which refers to fresh greens/herbs in Persian, is a particularly prominent part of Nowruz. Year-round, though especially during Nowruz, Persian meals are accompanied by a big platter full of Sabzi - parsley, cilantro, mint, tarragon, watercress, basil, radish leaves, green onions, etc. As you eat your meal, you munch on the fresh herbs.

Sabzi is also featured in many dishes that are served during Nowruz, including Kookoo Sabzi, a Persian herb-filled frittata. Kookoo is one of our favorite quick, healthy, tasty meals. I have included a recipe below. (Note: We use egg whites only in our Kookoo, but Kookoo is traditionally made with whole eggs.) Kookoo can be served warm or at room temperature, and it can be eaten as an appetizer, snack, or main course.

Kookoo Sabzi (Serves 2 as a main course)

6 Egg Whites, beaten (or 4 whole eggs, if you like to include the yolks)
2-3 Cups Fresh Herbs (this is approximate, but you want enough Sabzi so that the herbs are just coated by the eggs and you can use any combination of herbs you like), finely minced
1/2 Large Onion, minced
4 Large Garlic Cloves, minced
Salt and Pepper to Taste
Oil for the pan

1) Saute the onions and garlic in a little oil until they are translucent.
2) Add the herbs, onions and garlic, and salt and pepper to the egg whites.
3) Heat a non-stick skillet over medium-low heat, coat the bottom of the pan with oil, and pour in the egg mixture.
4) Let the mixture cook until the egg is almost cooked through, then flip the kookoo over to finish cooking the other side. Alternatively - if your pan is oven safe, place it under the broiler for a couple of minutes to cook the top.

Noosh-e-jan (Bon appetite)!

As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Garden Variety Wednesday, Full Plate Thursday, Friday Foodie, Friday Favorites, and Messy Missy's Marvelous Mess Party. Check out all the great recipes other bloggers have contributed!


  1. Hi you Two,
    It is good to see you today. I love having this recipe. My friend made it for me once, but then she passed away. It brings back good memories. Thank you for sharing with Full Plate Thursday and please come back!

  2. Hi Miz Helen - Thank you as always for stopping by. We're looking forward to trying out your turnip casserole soon - we both love turnips!

  3. Thank you for stopping by and linking up with me.

  4. Coming to you from Tuesdays at the Table. I couldn't resist stopping by when I saw the word "herb" in the title of your link-up. I love herbs!

    Because this post features fresh, seasonal produce, I'd love for you to link up with Garden Variety Wednesday. This recipe would be a great addition.

  5. Thank you for stopping by Cheryl!

    Thanks for the invite MM - we linked up, and your salad looks great, we love salads that include fruit and nuts!

  6. why do you only use egg whiteS?

  7. Anonymous - I (Ashlie) have fairly severe irritable bowel syndrome, I can digest egg whites okay, but egg yolks torment my tummy :(. We also try to watch our cholesterol intake - though I know the connection between cholesterol in food and high blood cholesterol is questionable and saturated fats are more of a problem. Better safe than sorry when your LDL numbers aren't so great :)