Kookoo Sabzi
Thomas J. Story
An herb-laden frittata of sorts, living somewhere between a traditional Persian kookoo sabzi and a Spanish tortilla Española. We serve it with a punchy saffron rouille thickened with leftover sourdough focaccia. With this recipe your weekend brunch will level up a few notches.
This recipe, and others like it, can be found in the article “Pillowy Focaccia and Herby Frittata Anchor This Wine-Friendly Feast.”
How to Make It
1
Make the Rouille: Combine saffron and white wine vinegar. Steep for 30 minutes to draw out the flavor and color of the saffron.
2
In a jar wide enough to fit an immersion blender, combine the vinegar & saffron mixture along with all other ingredients. Blend until fully combined.
3
Season to taste with more salt or vinegar if needed.
4
Make the Main Dish: Bake potato on a sheet tray, wrapped in foil, for 45 minutes at 400°F, or until tender. Once cooled, peel the skin of the potato and crumble into bite-size pieces.
5
Heat 1 tbsp of olive oil in an 8-inch non-stick pan over medium heat. Add leeks and garlic and sauté, stirring occasionally with a rubber spatula or wooden spoon, until aromatic and just starting to brown. Remove from pan onto a sheet tray or a bowl to cool.
6
In a large bowl, combine eggs, leeks and garlic, potato, herbs, fenugreek, turmeric, and salt. Stir using a whisk to mix well.
7
Heat your 8-inch non-stick skillet over medium heat, with enough olive oil to generously cover the bottom of the pan.
8
Pour your egg mixture into the pan, and cook for 4-5 minutes, or until the bottom is set and beginning to brown. Transfer to your 400°F oven and cook for an additional 10- 15 minutes, or until fully set and no longer jiggly.
9
Carefully invert the kookoo onto a large plate or cutting board. Cool for 1 hour, then slice and serve with a dollop of rouille.
Ingredients
For the Rouille
⅓ tsp saffron
2 tbsp white wine vinegar
1 egg yolk
2 roasted red peppers from jar
2 cloves garlic
1 tbsp Dijon mustard
½ tsp smoked paprika
½ cup leftover bread, cubed
¾ tsp salt
For the Main Dish
1 medium-sized russet potato
1 tbsp olive oil, plus more to oil skillet for baking
2 cups thinly sliced leeks
4 garlic cloves, minced or thinly sliced
6 eggs, beaten
5 cups parsley, minced
2 ½ cups cilantro, minced
1 bunch dill, minced
1 bunch chives, minced
1 tsp fenugreek powder
1 tsp ground turmeric
2 tsp salt
Directions
1
Make the Rouille: Combine saffron and white wine vinegar. Steep for 30 minutes to draw out the flavor and color of the saffron.
2
In a jar wide enough to fit an immersion blender, combine the vinegar & saffron mixture along with all other ingredients. Blend until fully combined.
3
Season to taste with more salt or vinegar if needed.
4
Make the Main Dish: Bake potato on a sheet tray, wrapped in foil, for 45 minutes at 400°F, or until tender. Once cooled, peel the skin of the potato and crumble into bite-size pieces.
5
Heat 1 tbsp of olive oil in an 8-inch non-stick pan over medium heat. Add leeks and garlic and sauté, stirring occasionally with a rubber spatula or wooden spoon, until aromatic and just starting to brown. Remove from pan onto a sheet tray or a bowl to cool.
6
In a large bowl, combine eggs, leeks and garlic, potato, herbs, fenugreek, turmeric, and salt. Stir using a whisk to mix well.
7
Heat your 8-inch non-stick skillet over medium heat, with enough olive oil to generously cover the bottom of the pan.
8
Pour your egg mixture into the pan, and cook for 4-5 minutes, or until the bottom is set and beginning to brown. Transfer to your 400°F oven and cook for an additional 10- 15 minutes, or until fully set and no longer jiggly.
9
Carefully invert the kookoo onto a large plate or cutting board. Cool for 1 hour, then slice and serve with a dollop of rouille.
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