Persian Souffle (Kookoo)

In Persian Cooking, by Nesta Ramazani, I came across a category of recipes called "Kookoo". And when you've got a name like that, you just have to give it a go!

Here's some of her description of the dish: The delectable Kookoo was called a "fritter" or "omelette" by early travelers to Persia. Neither word is quite adequate. The kookoo looks somewhat like a souffle, and both are made with eggs and other ingredients. But there they part ways, for the kookoo is browned in butter, cannot collapse, and can be prepared ahead of time and reheated.

There are recipes for String Bean Kookoo, Fava Bean Kookoo, Eggplant Kookoo, Cauliflower Kookoo, Chicken Kookoo, Brain Kookoo (yes, that's right - of a cow or lamb), and a few others. So you can easily adapt the recipe below to fit any couple ingredients you have on hand. I chose Green Herb Kookoo (Kookoo-ye Sabzi)

because she says, "This is the finest and most delectable of all the kookoos," so it was only logical!

Serves 6

Chop and have ready: 1 cup leeks or scallions, a few lettuce leaves, 1/2 cup dill weed (not included in picture), 1 cup parsley, 1/4 cup cilantro

[Note: I substituted spinach for the dill and added a few sprigs of thyme.]

Saute the greens for 5 minutes in 1 tablespoon of butter, stirring frequently.

Beat 8 eggs well with 1/2 teaspoon baking soda, 1/2 teaspoon turmeric, 1/8 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Add the sauteed greens to the egg mixture and combine.

Melt 1 tablespoon of butter in skillet, and pour in the egg-herb mixture. Do not stir.

Cook over a medium heat until well browned, about 8-10 minutes. (Lift edge of the kookoo with a flat utensil to see if brown.)

Flip it over, as you would for a pancake and brown other side (about 2 or 3 minutes).

Serve with yogurt or labneh. May be eaten hot or cold.

(I served this with Classic Cucumber Salad - which is in the following post.)