Kookoo Sabzi - Vegetable Souffle

Recipe Ingredients

8		Eggs
1 teaspoon	5ml	Spoon white flour
1		Table spoon red currants - (zershk)
1/3 cup	48g / 1.7oz	Finely chopped walnuts - (gerdoo)
1 teaspoon	5ml	Spoon salt.
1/4 teaspoon	1.3ml	Spoon black pepper
1/4 cup	59ml	Cooking oil or butter
1/2 cup	73g / 2.6oz	Finely chopped fresh chives/scallion (tarreh/piAzcheh) st
2 cups	292g / 10oz	Finely chopped fresh parsely - (jafaree)
1/2 cup	118ml	Fresh coriander - (gheshneez) or 2 tablespoon dried c
1/4 cup	59ml	Fresh or dried dill weed - (sheveed)
1/2		Table spoon dried fenugreek - (shanbelileh)

Recipe Instructions

Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.

In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.

Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).

Put the oven setting to bake at 250 degrees (F). Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.

Cut in square pieces before serving.

Makes 3-6 servings

Source:
Mrs. Soheila Amiri

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