KuKu

Kuku (Kookoo) is a classic Persian dish made with eggs and various ingredients like herbs or vegetables. Similar to a frittata or quiche, it’s lighter and cooked quickly over low heat. Served hot or cold, kuku is often enjoyed with bread, yogurt, or salad.

🥬 Kuku Sabzi (Persian Herb Frittata)

A vibrant and aromatic Persian dish, Kuku Sabzi is packed with fresh herbs and traditionally served during Nowruz, the Persian New Year. It’s light, flavorful, and perfect alongside bread, yogurt, or crunchy vegetables.

Ingredients:

– 500 g finely chopped fresh herbs (parsley, cilantro, and leeks or scallions)
– 5 large eggs
– 3 tablespoons chopped walnuts (optional)
– 2 tablespoons dried barberries (optional)
– 1 tablespoon dried basil
– 1 tablespoon plain yogurt
– 1 garlic clove, grated or finely minced
– Salt, black pepper, and turmeric to taste
– Oil for frying

Instructions:

1. Crack the eggs into a large mixing bowl and whisk until smooth.
2. Add the chopped herbs, garlic, dried basil, yogurt, salt, pepper, and turmeric. Mix thoroughly.

3. If using, gently fold in the walnuts and barberries.

4. Heat a little oil in a non-stick skillet over low heat.
5. Pour the mixture into the pan, spread it evenly, and cover with a lid. Cook slowly until the bottom is golden and the mixture is firm.

6. Carefully flip the kuku (or cut it into sections to turn) and cook the other side until golden brown.
7. Serve warm with flatbread, yogurt, or fresh vegetables like radishes and cucumbers.