Iranian Side Dishes: KooKoo-yeh Sabzi

made with various herbs, eggs, and flour

Ingredients: 4 Servings 

• vegetables (parsley, dill, coriander, lettuce, spring onion ends), 1 kg

• eggs, 4 large

• barberry (optional), one spoon

• crushed walnut (optional), one spoon

• baking soda, one teaspoon

• wheat flour, one spoon

• cooking oil

• salt

• black pepper

Diirection

Wash vegetables and rinse thoroughly. Chop finely and fry in oil for about 5 minutes. Lets cool completely. Beat eggs well, then add baking soda, salt, black pepper, flour, barberry and walnuts. Add vegetables and mix well.

Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes.

Source: persianrecipes.net

Iranian cooking: Kotlet

Ingredients: 4 Servings

• 500 grams lean ground lamb or beef

• 500 grams small potatoes

• 3-4 medium eggs

• 2-3 medium onions

• 2 spoons chopped parsley

• one cup bread crumbs

• cooking oil

• Salt & Black pepper

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Directions:

Boil potatoes for 15-20 minutes over high heat until they soften, then peel and mash them. Peel and grate onions. Add to potatoes with eggs, salt, black pepper, parsley, and meat. Mix well until the mix is quite even.

Remove balls from the mix about 4-5 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into an ellipse with a thickness of 1 cm.

Heat up cooking oil in a frying pan. Fry each Kotlet over medium heat on both sides until golden. Serve with parsley, sliced tomatoes, and flat bread.

Source:iranchamber.com