Veganised Persian Classic - a celebration of fresh herbs
While savoring the delectable Vegan Kookoo Sabzi, one can't help but feel connected to Iranian culture and culinary heritage. It's a journey that transcends borders and invites us to embrace the richness of diverse cuisines
Embracing Tradition with a Plant Based Twist - Symphony Of Fresh Herbs
Vegan Kookoo Sabzi
250 g of chickpea flour (gram flour)
80 g silken tofu
70 g flat leaf (Italian) parsley
70 g coriander (cilantro)
60 g dill
70 g green onions
3 tablespoons zereshk (barberry) - optional
60 g walnuts
1.5 tablespoons of kala namak - black salt
1 tablespoon of turmeric
1 tablespoon baking powder
Sunflower/ canola oil
Pepper
Directions
1. To create ‘’egg texture’’ mix flour, tofu, turmeric, black salt, baking powder and about 180 ml of water until there are no lumps. You can use blender or whisk it with fork. 2. Chop all the herbs and add to the mixture. 3. Toast walnuts in a dry frying pan. 4. Add zereshk (barberry), walnuts and oil and mix together. 5. Transfer the mixture into pan/ baking dish and bake at 180’C for approx. 25 min. Happy Cooking 👩🍳👩🍳👩🍳
