Editor's note: This post is part of a series spotlighting different family recipes used by members of the Obama Administration for Passover.
This is a recipe from my mother-in-law, Lili Keypour, who was born and raised in Esfahan, Iran. Kookoo is a Persian-style egg dish that is similar to an Italian frittata or a Spanish Tortilla Española (without the potatoes). Iranians make many, many different types with a variety of flavorings. The kookoo sabzi, flavored with a variety of herbs and tinted a deep green, is probably the most popular. It is delicious, filled with vitamins and low in carbs.
2 bunches of Parsley
2 bunches of Cilantro
1/2 package of frozen spinach
3 bunches of green onions or chives
½ bunch of Dill
2 cloves of Garlic — finely diced or grated
olive oil for frying
¼ cup of cranberries (optional)
½ cup of crushed walnuts (optional)
1 tablespoon of Turmeric
Salt/pepper as needed
1. Wash and rinse all the green vegetables
2. Chop the vegetables or use the food processor
3. Beat the eggs and put them aside
4. Place all the ingredients in a bowl and mix them well
5. Put on the stove on medium to high heat.
6. Begin to heat oil (generous amount enough to cover the frying pan.
7. Once the oil is heated, transfer all ingredients into the frying pan and make it even.
8. Watch the Kookoo carefully and when the bottom starts to coagulate bring the temperature to medium and place the lid on the frying pan. (be careful not to burn it!)
9. After about 15-20 minutes, cut the Kookoo 4 or more slices. Flip each slice over and cook the other side. With more experience, you can flip the entire Kookoo using the lid without cutting it. This will allow you to serve the flawless pie at the dinner table.
10. Cover again with lid and allow to cook for another 15-20 minutes.
11. Serve the Kookoo in a platter. Garnish with cranberries and walnuts. Serve over Matzah or by itself.
Jonathan Greenblatt is Special Assistant to the President and Director of the Office of Social Innovation & Civil Particiation