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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Oliuddin Al Oli
[email protected]This kuku is so delicious and flavorful. I love the combination of herbs.
Alom Ahmad
[email protected]I've made this kuku several times, and it's always a hit. It's a great way to impress your guests.
Raymundo Zarate
[email protected]This kuku is a great way to use up leftover rice. It's a delicious and easy way to make a meal.
Ahmad Kham
[email protected]I'm not a vegetarian, but I love this kuku. It's a great way to get your veggies in.
New Islam New IsIam
[email protected]This kuku is the perfect way to start your day. It's light and fluffy, and the herbs give it a great flavor.
Mudansir Aliyu
[email protected]I've never had kuku before, but I'm so glad I tried this recipe. It's so delicious and flavorful.
zar wali
[email protected]This kuku is a great way to add some color to your plate. The green herbs make it look so vibrant and inviting.
Philip Samuel
[email protected]I love the crispy exterior and the fluffy interior of this kuku. It's the perfect combination of textures.
Dagi tube
[email protected]This kuku is so easy to make, and it's a great way to impress your guests. I always get compliments when I serve it.
Ben G
[email protected]I've made this kuku with a variety of different herbs, and it's always delicious. My favorite combination is cilantro, parsley, and mint.
LukeqR
[email protected]This kuku is a great way to use up leftover herbs. I always have a bunch of cilantro and parsley on hand, and this is a great way to use them up.
Uzair Ulihasar
[email protected]I'm not a huge fan of kuku, but this recipe changed my mind. It's so light and fluffy, and the herbs really shine through.
zas galaxy
[email protected]This kuku is so flavorful and versatile. I've served it as a main course, a side dish, and even an appetizer.
Aaron Drayer
[email protected]I love the simplicity of this recipe. It's a great way to showcase fresh herbs.
denise middlebrook
[email protected]This was my first time making kuku, and it turned out great! I followed the recipe exactly, and it was perfect.
Quetzalli Flores
[email protected]I've made this kuku several times now, and it's always a hit. It's so easy to make, and it's a great way to use up fresh herbs.
adeosun olusegun
[email protected]This kuku was delicious! I used a mix of fresh herbs from my garden, and it was so flavorful. The texture was perfect, too - crispy on the outside and fluffy on the inside.