Koo Koo Sabzi 2.0

I’m cuckoo for Koo Koo. This is a dish I’ve made in the past (my apologies for the terrible photo, I think I’ve improved since!). I love this dish, it’s healthy, relatively easy, and filling. I decided to make it even tastier by adding some feta cheese and cooking it in muffin tins. This allowed me to cook them in the oven into nice little bites.

This is a Persian staple (minus the feta obviously). You will be able to find more classic Persian dishes on October 9th, 2014 as I and the world’s top Persian Cuisine Bloggers do a Mehregan Persian Food Round Up.  Over 20 Persian Cuisine Bloggers will post some of their classic Persian dishes that remind them of fall and family.  On their posts you will find links to all of the other posts around the world to some of the best Persian dishes. If you’d like to learn more about Mehregan as a Persian Holiday, click here.

Recipe

Ingredients

1 Cup of Curly Leaf Parsley (De-stemmed) *You can leave the stems on too if you’re feeling lazy or you don’t mind them*

1 Cup of  Fresh Coriander

1 Cup of Chopped Scallions

1 Cup of Chives

1/2  Cup of Sadaf Sabzi KooKoo, Dehyderated Herbs, 2-Ounce Canister (Pack of 6)

*I use this more as a seasoning than a part of the leafy green base, this will give it that distinctive Iranian flavor, but it’s not required*

1/2 Tbsp. of Salt (you can salt to your taste)

4 Eggs Beaten

1/4 Cup of Flour *If you want it to be thicker, add more flour*

1 Cup of Crushed Feta

Method

Throw all of your leafy greens & vegetables in a food processor, pulse it till they are fully processed. You don’t want any big chunks. Pour the mixture into a mixing bowl, add the beaten eggs and flour. Mix it together until you have something that resembles a green cake batter.

Grease a muffin tin and pour your mixture into the forms. Add your feta cheese to the top of the muffins. Bake on 350 for about 20 minutes. Stick a toothpick into the center of the muffin and see if anything sticks to the toothpick (if it doesn’t it’s cooked).

Enjoy!