Kookoo Khorfeh - Purslane Kookoo

Table of Contents

Every twelvemonth from mid boundary to slowly summertime I eagerly await the appearance of dark-green خرفه (purslane) sprouts inwards my backyard, vegetable garden, blossom borders too inwards betwixt the cement cracks. The oft under-appreciated too ignored purslane has ever been a favorite of mine. You tin throw a handful of fresh purslane inwards some whatsoever dish too larn inwards sense of savour amend alongside its slightly tart too peppery flavor. Purslane has high levels of omega-3 obese acids equally good equally fiber, vitamin A, vitamin B, too many to a greater extent than nutritional values.

Purslane (portulaca oleracea) has been labeled equally a garden weed past times the U.S. Department of Agriculture too I gave upwards looking for it inwards stores long ago. In Iran, too inwards many other countries, khorfeh (purslane) happens to endure a pop summertime green. I'm ever looking for dissimilar ways to ready purslane. However, alongside the lilliputian purslane that I destination upwards gathering I can't larn also creative! I commonly add together them to salad shirazi, mast o khiar, sabzi khordan too fruit salads. Tokhm-e khorfeh, purslane's dark seeds, are used inwards Iranian baking too sprinkled on naan berenji too shirini keshmeshi.

On a recent trip to the grocery shop I was surprised to notice rows of purslane nicely stacked on the shelf. They were imported from Mexico! I bought a few bunches too and then decided to brand کوکوخرفه kookoo khorfeh - purslane kookoo alongside parsley, chives too caramelized onion.

Now that summertime is some behind us in that place are alone a few purslane plants out in that place inwards the garden too I wanted to write this recipe earlier the flavor is officially over. I notice it much easier to bake kookoo sabzi inwards the oven than on the stove-top too it doesn't demand turning over the wedges/slices. For this recipe, however, I decided to hit it the traditional agency on the stovetop similar how my woman nurture used to brand some all her foods. I experience that kookoo cooked on the stove comes out tastier! I sympathise that many of y'all similar to add together a lilliputian baking pulverization to kookoo dishes hence experience costless to add together a teaspoon of baking pulverization to the mixture if y'all prefer.

Kookoo Khorfeh - Purslane Kookoo

Ingredients:
Serves 4-6

two bunches purslane (2 cups chopped) purpose the leaves too the sparse business office of the stems. Discard the thicker ends
1 bunch fresh flat-leaf parsley (1 loving cup chopped)
1 bunch fresh tareh (chives) or scallions (green parts only) (1 loving cup chopped)
six large eggs, beaten
1 medium yellowish onion, thinly sliced
1 tablespoon finely diced walnuts *optional
1/4 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon dark pepper
Influenza A virus subtype H5N1 pinch of scarlet pepper *optional
Vegetable oil/olive oil

Method:

1. Heat two tablespoons stone oil inwards a skillet over medium-high rut too saute the onion slices until translucent, add together the turmeric powder, stir. Lower the rut too piece of occupation along cooking the onions, stirring occasionally until brown. Set aside.
2. In a large bowl combine the chopped purslane, parsley, chives, caramelized onion, walnuts,  eggs, scarlet pepper too flavor alongside tabular array salt too dark pepper.
3. Heat iii tablespoons stone oil inwards a 10-inch skillet over medium heat, pour inwards the egg mixture too spread evenly. Cover too hit for thirty minutes on low. Cut the kookoo inwards 8 equal wedges. Carefully plough over the slices one-half agency through cooking using a fork too a spatula. You tin also land the kookoo later on it is fully cooked. 

Serve warm or at room temperature alongside mast o khiar, salad shirazi, torshi too warm bread.

Enjoy!

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