• LK Bonabi

Persian Herb Roulette

A beautiful Iranian vegetarian dish that uses herbs and eggs as it's main ingredients, usually referred to as a Persian Herb Frittata / Quiche or in Farsi Koo Koo Sabzi.


In this recipe I've made a roulette from blending the ingredients together, however the traditional version is in the form of a Frittata either slowly fried in a large pan or placed in the oven to bake.


Koo Koo Sabzi is one of the main dishes made during Norooz, the Persian New Year.



This dish serves 4 people.


Ingredients

For the Roulette

1 tsp baking powder

2 tbsp plain flour

6 eggs

2 cloves garlic

20g fresh dill

40g fresh parsley

40g fresh coriander

20g fresh chives or leek

1 tsp salt

1/4 tsp black pepper (ground)

1/4 cup vegetable oil

1/4 cup whole walnuts (toasted)

1/8th cup barberries


For the filling

Read Yogurt Cheese (Mast-e-Chekeydeh) recipe and only follow till step 1


Required tray size: rectangle shaped 32 cm by 22 cm


Method

Step 1

  • Roughly chop all the herbs and add them to a blender

  • Add the eggs, all the dry ingredients and oil

  • Crush the garlic and add to the mixture

  • Blend until all the ingredients are fine and smooth

Step 2

  • Cut and place a baking sheet in the tray, the sheet should be slightly smaller by length and breadth of the tray so as not to fold or press against the corners of it

  • Pour the herb mixture into the tray and ensure it fills all four corners evenly

Step 3

  • Place in a pre-heated oven at 180 °C Celsius or Gas Mark 4 for 20 minutes

  • Once baked, remove from the oven and allow to cool for 10 minutes

  • Remove from the tray with the baking sheet intact

  • Place on a flat surface

  • Roll the short end of the Koo Koo into a tight roulette

  • Roll cling film around it and place in the fridge for 30 minutes for the roulette to hold it's shape


Step 4

  • Make the yogurt cheese by following Step 1 of the recipe Yogurt Cheese (Mast-e-Chekeydeh)

  • Add 1 crushed clove of garlic and a pinch of salt to the yogurt cheese

  • Mix well

Step 5

  • Toast the walnuts and chop them into small pieces

  • Wash the barberries to remove any grit

Step 6

  • Remove the roulette from the fridge

  • Remove the cling film from around it

  • Carefully unroll the roulette

  • Spread the yogurt cheese over the top of the Koo Koo

  • Evenly sprinkle the toasted walnuts and barberries over the yogurt cheese

  • Carefully roll the short end of the Koo Koo until you form a tight roulette


Step 7

  • Roll the roulette in some cling film (I've used a silicone non stick baking mat) and place in the fridge to firm up for 30 minutes

  • After 30 minutes remove the cling film from around the roulette

  • Place the roulette on a chopping board and slice into 1 cm thick slices



You can either serve this as a Meze or part of your main meal :) Noosh-e-Jaan :)


Persian Herb Roulette - Koo Koo Sabzi

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