Kookoo Khorfeh - Purslane Kookoo

Every twelvemonth from mid confine to slowly summertime I eagerly await the appearance of dark-green خرفه (purslane) sprouts inward my backyard, vegetable garden, bloom borders in addition to inward betwixt the cement cracks. The oftentimes under-appreciated in addition to ignored purslane has ever been a favorite of mine. You tin throw a handful of fresh purslane inward virtually whatever dish in addition to arrive gustation amend alongside its slightly tart in addition to peppery flavor. Purslane has high levels of omega-3 obese acids every bit good every bit fiber, vitamin A, vitamin B, in addition to many to a greater extent than nutritional values.

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

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

Now that summertime is virtually behind us at that spot are solely a few purslane plants out at that spot inward the garden in addition to I wanted to write this recipe earlier the flavour is officially over. I honour it much easier to bake kookoo sabzi inward the oven than on the stove-top in addition to it doesn't involve turning over the wedges/slices. For this recipe, however, I decided to laid it the traditional agency on the stovetop similar how my woman bring upwards used to brand virtually all her foods. I experience that kookoo cooked on the stove comes out tastier! I empathize that many of you lot similar to add together a picayune baking pulverization to kookoo dishes thus experience gratis to add together a teaspoon of baking pulverization to the mixture if you lot prefer.

Kookoo Khorfeh - Purslane Kookoo

Ingredients:
Serves 4-6

two bunches purslane (2 cups chopped) utilisation the leaves in addition to the sparse purpose of the stems. Discard the thicker ends
i bunch fresh flat-leaf parsley (1 loving cup chopped)
i bunch fresh tareh (chives) or scallions (green parts only) (1 loving cup chopped)
half dozen large eggs, beaten
i medium xanthous onion, thinly sliced
i 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 crimson pepper *optional
Vegetable oil/olive oil

Method:

1. Heat two tablespoons crude inward a skillet over medium-high rut in addition to saute the onion slices until translucent, add together the turmeric powder, stir. Lower the rut in addition to operate 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, crimson pepper in addition to flavour alongside tabular array salt in addition to dark pepper.
3. Heat three tablespoons crude inward a 10-inch skillet over medium heat, pour inward the egg mixture in addition to spread evenly. Cover in addition to laid for thirty minutes on low. Cut the kookoo inward 8 equal wedges. Carefully plough over the slices one-half agency through cooking using a fork in addition to a spatula. You tin also spell the kookoo afterwards it is fully cooked. 

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

Enjoy!

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