“Iran, in its
former incarnation as Persia, created the world's first empire, produced
titanic figures like Cyrus, Darius, and Xerxes, and is one of the great fonts
of world culture.” - Stephen Kinzer
Kuku also spelled as Kookoo (Persian: کوکو, Azerbaijani: Kükü) is an egg based Persian and Azeri dish. It is frequently a vegetarian dish, made with beaten eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over or grilled briefly to set the top layer.
For the typical Kuku Sabzi (Persian: کوکوسبزی, fresh-herb kuku) recipe, the eggs and herbs are mixed and seasoned with salt, black pepper, walnuts, sometimes flour, sometime barberries, sometimes baking powder and ground turmeric or advieh spice mixture. The mixture is then poured into a preheated oiled pan, covered and cooked over low heat until set, sometimes flipped or finished in a hot oven. Some cooks sauté the herbs briefly before adding the eggs.
The amount of herb ingredients usually greatly exceeds the amount of eggs, which merely serve to hold the kuku together, making the predominant flavour that of the herbs rather than that of a typical “egg omelette”. Walnuts and zereshk (barberries) are a favorite garnish for on top. It is often sliced and served hot or cold with bread or rice, yogurt, sabzi khordan (platter of fresh herbs) and torshi (pickled vegetables). Kuku can be a main dish or an appetizer.
Kuku Sabzi is often served at Persian New Year (Nowruz) and has been associated with a food you would bring to Sizdeh Bedar picnic (the 13th day of Persian New Year, marks the end of the holiday often celebrated with an outdoor picnic).
Kuku Sabzi
Kuku also spelled as Kookoo (Persian: کوکو, Azerbaijani: Kükü) is an egg based Persian and Azeri dish. It is frequently a vegetarian dish, made with beaten eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over or grilled briefly to set the top layer.
For the typical Kuku Sabzi (Persian: کوکوسبزی, fresh-herb kuku) recipe, the eggs and herbs are mixed and seasoned with salt, black pepper, walnuts, sometimes flour, sometime barberries, sometimes baking powder and ground turmeric or advieh spice mixture. The mixture is then poured into a preheated oiled pan, covered and cooked over low heat until set, sometimes flipped or finished in a hot oven. Some cooks sauté the herbs briefly before adding the eggs.
The amount of herb ingredients usually greatly exceeds the amount of eggs, which merely serve to hold the kuku together, making the predominant flavour that of the herbs rather than that of a typical “egg omelette”. Walnuts and zereshk (barberries) are a favorite garnish for on top. It is often sliced and served hot or cold with bread or rice, yogurt, sabzi khordan (platter of fresh herbs) and torshi (pickled vegetables). Kuku can be a main dish or an appetizer.
Kuku Sabzi is often served at Persian New Year (Nowruz) and has been associated with a food you would bring to Sizdeh Bedar picnic (the 13th day of Persian New Year, marks the end of the holiday often celebrated with an outdoor picnic).
Kuku Sabzi
Ingredients
4 large eggs (or
5 small ones)
2 teaspoons
baking soda
pepper and salt
1 teaspoon advieh spice mixture (or add a
pinch each of powdered turmeric, cumin, ginger, nutmeg, cinnamon, mace and
cardamom)
1/2 cup olive
oil
2 tablespoons
flour
1 bunch spinach,
finely chopped
3 leaves of
silverbeet (green part only) finely chopped
1 bunch spring
onions, finely chopped
1 bunch parsley,
finely chopped
A few sprigs of
dill, finely chopped
1 cup
blueberries (optional)
A few walnuts
for garnishing (optional)
Method
Method
Preheat over to
180˚C. Beat the eggs in a large bowl. Add oil, flour, baking soda, and
seasonings. Then add the chopped spinach, silverbeet, spring onions, parsley, dill
(and blueberries if using). Mix well and
transfer to a non-stick cake pan. Bake in an oven for about 45 minutes or until
a skewer comes out clean. Serve portions with rice, decorate with crushed
walnuts if desired.
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