FRESH HERB KUKU
Kuku is a traditional Persian egg dish similar to a frittata. This version by the Iranian food writer Najmieh Batmanglij was served at the White House at Michelle Obama's Nowruz celebration on April 6. In it, a variety of fresh green herbs are mixed with fragrant spices, chopped walnuts and just enough eggs to bind everything together. Dried barberries, caramelized with grape molasses or sugar, make a pretty and sweet-tart garnish. If you can't get barberries, substitute dried cranberries. Kuku can be served warm or at room temperature, and can be made a day in advance. Leftovers make excellent sandwiches when stuffed into lavash or pita with yogurt.
Provided by Melissa Clark
Categories main course
Time 50m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
- Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
- In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold just to combine; do not overmix.
- Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
- Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, the barberries, grape molasses or sugar and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
- Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 346 milligrams, Sugar 7 grams, TransFat 0 grams
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Eugene Links
[email protected]I'm not a huge fan of kuku, but this recipe changed my mind. The herbs and spices really elevate the dish and make it something special.
Zainullahshah ZainullahshahZainullahshah
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the kuku and didn't even realize they were eating spinach and cilantro.
Basilica Osiri
[email protected]Absolutely delicious! I made this kuku for a party and it was a hit. Everyone loved the unique flavor and texture.
Khushi Khan
[email protected]I've tried this recipe multiple times, and it never disappoints. The kuku always comes out perfectly cooked and flavorful. It's a great way to use up fresh herbs from my garden.
Nuwair Zia
[email protected]This kuku recipe is a delightful blend of fresh herbs and spices that creates a flavorful and aromatic dish. I love the vibrant green color and the crispy texture of the kuku. It's a perfect dish for a light lunch or dinner, and it's also great as an