Easy Persian Veggie Toast - Koko Sabzi

Video Description

This food holds a special place in the Persian cuisine with its simplicity and nostalgic value. Growing up most Persian grandmothers would make Koko Sabzi on hot summer days and serve it with some warm Persian bread, juicy tomatoes and pickles. Persians also serve this meal (in different styles) on Norooz (the Persian new year). It was believed by the Persians that the different types of vegetables in this meal have properties which strengthen memory and support one's general health. As many people prayed to Ahora Mazda for good health on Norooz, they cooked and enjoyed this meal as a gift from the heavens, which was believed to have been sent to strengthen their health. In this video Perslily Kitchen has put a modern touch on this culturally rich food. I hope you try this recipe and enjoy it with your loved ones! Nooshe Jan: may it nourish your soul. This recipe serves 4 people - 12 mini toasts You can pour the whole batter in a large frying pan and serve it as a side dish or even the main course OR follow the technique in this video to serve this devious vegetarian meal as a finger food! Ingredients 50 g Coriander 50 g Dill 50 g Chives 50 g Parsley 5 Eggs 1 baguette 100 g walnut 40 g cream cheese 1 tsp Salt 1 tsp Black Pepper 1 tsp Garlic Powder 1 tsp turmeric 5 tbsp oil 1. Preparing the Veggie Batter Clean, wash, and thoroughly dry the coriander, dill, chives, and parsley. Finely chop all the greens—avoid using a blender, as it will mash the herbs and release excess moisture. Transfer the chopped greens to a large mixing bowl and add the eggs one at a time, mixing the batter for about 2 minutes between each addition. Add salt, black pepper, garlic powder, and turmeric. Whisk until fully combined and then mix in the chopped walnuts. 2. Preparing the Baguette Slice the baguette (or any other bread you like) into 1 cm thick rounds and carefully hollow them out. Make sure to not waste the middle bits and dry them as breadcrumbs for future recipes. 3. Frying and Cooking Heat about 5 tablespoons of oil in a pan. Place the baguette slices in the pan, one at a time. Fill the hollow centers with the green batter and cover with a lid. Cook on low heat for 10 minutes, or until the underside is golden brown. Flip the toasts carefully, cover again, and cook the other side for another 10 minutes on low heat. Place the toasts on a paper towel to absorb excess oil. 4 Serve. For serving, mix the cream cheese until smooth. Spread a small amount on each toast. Top with a cherry tomato, securing it with a toothpick. Serve and enjoy! Perslily Kitchen . . . . . . . . . #vegetables #vegetarian #vegetarianrecipes #herbs #food #persianfood #persiancuisine #kokosabzi