Ingredients
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1 Cup Coriander
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1 Cup Basil
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1 Cup Tarragon
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1 Cup Chives
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1 Cup Parsley
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1 Cup become
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1 spoon Flax seed powder
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1 spoon Chia seed powder
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1 spoon Salt
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1 spoon Black pepper
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3 spoon White flour
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3 spoon barberry
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5 Walnuts
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1 Cup Oil
Directions
kookoo sabzi is one of the most delicious authentic Iranian kookoos, prepared using various aromatic vegetables.
Eggs are used for the stickiness of kookoo sabzi. But in this recipe, I will introduce you to the substitute of eggs for the stickiness of some foods. This recipe is made from 100% vegetables; we need sticky and healthy ingredients to shape the vegetables.
Generally, for every recipe for one egg, use one tablespoon of flaxseed mixed with three tablespoons of water. After a few minutes of hardening, the “flax egg” mixture has the gelatinous consistency of an egg. You’ll get 3 grams of dietary fiber from eating flaxseeds, which may help lower cholesterol, while eggs provide none. Flaxseed is also a cholesterol-free food, while one egg has 186 mg of cholesterol. Like many free-range eggs, flaxseeds are very high in omega-3 fatty acids. This makes a great alternative.
Vegetable preparation:
The most important component of this dish is kookoo greens, which consist of aromatic herbs such as coriander, basil, tarragon, chives, leeks, parsley, and dill. This is the most complete type of kookoo vegetable.
Preparation of egg substitutes:
Flax seed powder, chia seed powder, chickpea flour, dried okra powder
Tips and tricks:
- If the rawness of vegetables in kookoo is not tasty to you, Fry them in a pan with a little butter until their excess water evaporates, and the kookoo sabzi are fully cooked.
- Adding baking powder to the kookoo ingredients improves the sabzi kookoo puff and shape.
- kookoo Sabzi includes aromatic vegetables such as coriander, basil, tarragon, chives, leeks, parsley, and dill. Of course, according to your taste, you can add other types of vegetables to the kookoo vegetable ingredients.
- Too much coriander in kookoo sabzi makes it bitter. Then, use coriander in the right amount.
- The most important thing when making kookoo is to observe the amount of raw materials in making it. If the ingredients are not added correctly, the kookoo will eventually fall apart and become misshapen.
- The amount of vegetables used in kookoo should be equal.
- Onions release water when they are grated, and the water in the kookoo ingredients causes them to be too loose, and as a result, the kookoo will fall apart.
- Resting the kookoo makes the ingredients sticky and won’t separate easily.
- If the adhesive material is low, the vegetable kookoo will fall apart.
- You should use a non-stick pan to fry the vegetable kookoo.
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Steps
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1
Done
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The most important component of this dish is kookoo greens, which consist of aromatic herbs such as coriander, basil, tarragon, chives, leeks, parsley, and dill. This is the most complete type of kookoo vegetable. Make sure the vegetables are equal. |
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2
Done
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Pour three spoons of white flour or chickpea flour into the container. |
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3
Done
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Instead of eggs, use flax and chia seed powder, which are very useful and have good adhesion. |
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4
Done
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Add salt and black pepper. |
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5
Done
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Add a cup of water slowly to the flour until it becomes creamy. |
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6
Done
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Add soaked barberry and chopped walnuts. |
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7
Done
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Pour the oil into the pan to heat it. |
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8
Done
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You can even fry the kookoo sabzi ingredients in a mold in a pan. |
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9
Done
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Decorate with walnuts and barberry and eat with bread or rice. |
