The kookoo is an Iranian omelet, and the sabzi
in “kookoo sabzi” means “herbs.” Herbs are of great importance in Iranian
cuisine, prized for both their flavor and health-giving properties.
The omelet is commonly wrapped in
flatbread along with various garnishes. A dash of chili sauce is welcome
here—as it is, let’s face it, in many sandwiches.
Makes 1 large herby omelet; serves 4
INGREDIENTS
6 eggs
Sea salt and black pepper, to taste
2 tbsp vegetable oil
A large bunch of fresh flat-leaf
parsley, leaves picked and chopped
A large bunch of fresh cilantro
(coriander), leaves picked and chopped
A bunch of fresh dill, large stalks
removed, chopped
6 scallions (spring onions), thinly
sliced
4 warmed flatbreads (such as khobez),
sliced pickled cucumbers, sliced tomatoes, extra fresh herb leaves, and hot
chili sauce, to serve
Beat the eggs together well in a bowl, then stir
in some salt and pepper. Heat the vegetable oil in a frying pan or skillet and
cook the herbs and scallions (spring onions) in the oil, stirring constantly.
After a few minutes, add the beaten eggs. Turn the heat down fairly low and
cook for about 10–15 minutes, without stirring, until set on the bottom.
Meanwhile, preheat the broiler (grill) to high.
Finish cooking the omelet under the broiler (but
watch carefully, as it will burn easily). Slide out onto a plate and cut into
sections to serve.
Pop each section of omelet into a warmed
flatbread, along with some sliced pickled cucumbers and tomatoes, extra herb
leaves, and hot chili sauce. Serve immediately.
