Kookoo Sabzi – Persian Herbed Omlette


Kukoo Sabzi or a Persian Herbed Omlette is another of our family favorites that we have kept from our memories from Iran. Kukoo is nothing but a omlette packed with any greens that you can lay your hands on. Ideally made with a mix of parsley, dill, spinack and spring onions, but if the taste of these herbs is too strong for your indian palette, you can make it with any green, and it will still turn out great. 

Its so wonderful how we carry food memories along the way while we experience different cultures, i experienced it variedly because of Jamshedpur, and similarly the Garg Khandaan experienced it due to their stay in Iran. Garg loves the kebabs, and salad oluvia, and the gurmeh sabzi, and the list goes on. But this is the easiest of all to adapt, and oh-so-healthy and delicious. 

Everytime mumma is home, we make it for one of the breakfast. And it was one such day 2 days back. The patience with which mumma and papa can clean and handle greens is incredible. 

The idea is to take loads and loads of greens, and just coat it with sufficient eggs to hold it together, and have it as a snack or breakfast. This recipe is also very close to me, as i made this as an entry to a healthy breakfast event and it was one of my first blog posts, i was naive, i was new, and i was kicked to post something so unique and good, and it still is. Hope you try it. 


  • 1/2 tsp salt
  • 2 pinch freshly ground black pepper
  • 4 cloves garlic, peeled and crushed
  • 1 cup chopped fresh spring onion
  • 1/4 cup chopped fresh methi
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh dill and parsley
  • 1/4 cup chopped fresh spinach
  • 1 tbsp chopped dried cranberries (optional)
  • 1 tbsp chopped pecans / walnuts.(optional)
  • 2 eggs


  1. Clean the greens multiple times in running water, to get it super clean. 
  2. Mix all the ingredients in a bowl, and add just enough eggs to coat and hold the greens together. 
  3. Heat a shallow non stick pan, and oil it with some olive oil . 
  4. Spread the mixture on the pan, and let it cook on medium flame. 
  5. Gently flip, and let it cook on the other side as well. 
  6. Serve it with some ketchup, as a snack or a breakfast. 


  • Don’t worry about the ingredients, use any green you like, and it will turn out as good.
  • Cranberries and Walnuts are optional, traditionally Iranians would add dried barberries in it to get another flavor dimension. 
  • My pic is of a flat omlette, but ideally, kookoo has to be fluffy and thick like a frittata. 


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