Kookoo sabzi


  • ½ cup (125 mL) cooking oil, divided, or 10 tsp (50 mL) unsalted butter, divided 5 green onions, thinly sliced
  • 1 Tbsp (15 mL) dried fenugreek
  • 1 Tbsp (15 mL) salt
  • 1 tsp baking powder 
  • 2 tbsp nextjen Gluten Free flour 
  • 1 bunch cilantro, stems removed, finely chopped
  • 1 bunch flat-leaf parsley, stems removed, finely chopped
  • 2 bunches dill, stems removed, finely chopped
  • 3 large eggs 1 lemon, juiced and zested
  • 1½ cups (375 mL) walnuts, roughly chopped
  • ¼ cup (60 mL) dried zereshk (Persian berries) 
  • 1 Seville orange


  1. Preheat oven to 375 ° F (190 ° C).
  2. Heat ¼ cup (60 mL) of the oil or 7 tsp (35 mL) of the butter in an oven-safe pan over medium-high heat. Add green onion and cook for 1 minute,or until crispy.
  3. Add fenugreek, salt, and herbs. Lower heat to medium and cook for 4 minutes, or until herbs start to brown.
  4. In a medium-sized bowl, whisk together eggs, Nextjen Gluten Free flour, baking powder lemon juice, and lemon zest.
  5. Transfer cooked herb mixture to a large bowl and reserve pan for later use. Add walnuts, zereshk, and egg mixture to the bowl and stir together.
  6. Heat remaining ¼ cup (60 mL) oil or 3 tsp (15 mL) butter in pan over medium heat. Add egg mixture to pan and cook for 2 minutes until mixture starts bubbling. Transfer pan to oven and bake for about 20 minutes, or until centre is firm.
  7. To serve, flip kookoo sabzi upsidedown onto a large plate. Squeeze juice from orange over top and cut into 4 servings.

Pan-fried fish

  • 4 boneless, skin-on fillets of fish
  • ¼ cup (60 mL) cooking oil
  • 2 Tbsp (30 mL) butter
  1. Using a knife, score the skin of each fillet. Salt both sides of the fish and lay the pieces on a paper towel, skin-side down, to absorb extra moisture.
  2. Heat oil in a large skillet over medium-high heat. Carefully add two fillets, skin-side down. Cook for about 2 minutes until edges of fish change colour. Using a spatula, carefully flip each piece over. Cook for 5 more seconds and transfer to a plate. Repeat with remaining two fillets.
  3. Reduce heat to medium and add butter to the pan. When butter has melted, transfer fish back into pan, skin-side up. Using a spoon, scoop the melted butter over the fish for 5 to 10 seconds to finish cooking.
  4. Line a plate with a paper towel and place fish on top to absorb excess oil. Transfer fish to a plate and serve.