Olive Oil Kuskollu Herb
Quick answer
Olive oil kuskollu is a traditional Aegean delicacy prepared with fresh herbs and olive oil. Served cold, it becomes an indispensable part of summer tables.
- Total time
- 40 dk
- Servings
- 4
- Calories (est.)
- ~220 kcal
- Difficulty
- kolay
olive oil kuskollu · Aegean recipes · herb dishes with olive oil
40 dk · 4 servings · 220 kcal
Ingredients
- 500 grams kuskollu herb (wild chard-like herb)
- 1/2 cup olive oil
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon rice
- 1 teaspoon tomato paste
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water
Method
- Wash the kuskollu herbs thoroughly, trim the thick stems, and coarsely chop them.
- Heat the olive oil in a wide pan, add finely chopped onions and garlic, and sauté until translucent.
- Add the tomato paste and sauté with the onions for 1-2 minutes until fragrant.
- Add the chopped herbs and washed rice to the pot, stirring until the herbs slightly wilt.
- Add salt, sugar, and warm water, then cover the pot with a lid.
- Simmer on low heat for about 25 minutes until the herbs are tender and the water is absorbed, serve cold after reaching room temperature.
Avoid adding too much water during cooking so the herbs release their own juices; add warm water gradually if needed.
FAQ
What can be used if kuskollu herb is not available?
If you cannot find kuskollu, you can try this recipe with chard or nettle which have a similar aroma.
Is kuskollu served hot or cold?
This dish is traditionally served at room temperature or thoroughly chilled in the refrigerator.
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