Kookoo

What Is it?

KooKoo is a persian delicacy. Every single green ingredient imaginable is what makes this dish the best. I like it with rice!

Ingredients

• 1 large onion
• Chinese chives (6 oz) - these are similar to the green part of leeks that aren’t available here
• Cilantro (6 oz)
• Basil (0.6 oz)
• Scallions (approx 4 bunches - 9 oz)
• Parsley (5.7 oz)
• Romaine lettuce (1 small head - 6.5 oz)
• Mint leaves (0.7 oz)
• Basil (0.7 oz)
• Dill (4.3 oz)
• Frozen chopped spinach (16 oz bag)
• Store-bought herb mixture (12 oz package, 7 oz after water is removed) - can skip this but included in the recipe for proportions
• Mild flavored curry powder
• Turmeric
• Salt and Pepper to taste
• 18 jumbo eggs
• Neutral Oil (such as olive, or grapeseed)

Directions

• Saute one large onion with a little olive oil and a little salt on medium heat with the lid on, so that it softens slowly.
• Prep the herbs; roughly chop them by hand and then pulse in a food processor (Processing them together manages the moisture better) each of these herbs, then combine in a large bowl.
  • Chives
  • Cilantro
  • Basil
  • Scallions (should still be chunky)
  • Parsley
  • Lettuce (only needs to be roughly chopped, not processed)
  • Mint
  • Dill
  • Spinach (comes pre-chopped but need to squeeze out all the water with paper towels)
  • Add store-bought herb mixture (after squeezing out the water).
  • Add onion mixture to herb mixture
• Add seasonings:
  • 1 tsp curry powder
  • 1 heaping tbsp turmeric
  • 1 tsp pepper
  • 1 tsp salt
• Add eggs: start with 12 jumbo eggs and mix. Add 4 more and mix, then 2 more and mix (for 18 total). Mixture should be somewhat loose, cohesive, not too eggy, but not hard to stir, sticks together.

Oven

• Take a large (12”), deep ovenproof non-stick skillet, add some olive oil and place in 350 degree oven. Let the pan heat up - oil should sizzle - and then add the mixture.
• Re-mix the mixture before putting it on the pan because the egg naturally separates from the herbs if sitting still.
• Bake for 1 hour at 350 degrees. (with or without the lid on?)

Stove

• Take a large (12”), deep non-stick skillet, add olive oil (approx. 4 tbsp - should be a small pool of oil sitting in the pan) and heat up.
• Re-mix the mixture before putting it on the pan because the egg naturally separates from the herbs if sitting still.
• Scoop the mixture in quickly, even it out, put the lid on, and turn the heat down. There should be a dense, gentle bubbling around the edge.
• Cook until almost done - shouldn’t be too loose, should be firm like a cake - check after 30 minutes, but more likely to take 45-50 minutes.
• Flip, add (and heat) more oil in the pan, shift kookoo back into the pan bottoms-up and cook for 10 more minutes on low heat (uncovered or partially covered). Internal temp should reach ~200 degrees F.