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Prep 15 mins
Cook 45 mins
Similar to an Italian frittata or an Arab eggah; it's thick and fluffy, and stuffed with herbs, vegetables, or meat. It may be eaten hot or cold — it keeps well in the refrigerator for two or three days. Served as an appetizer, side dish, or light main dish with yogurt or salad and bread. Kukus are traditionally made on the stovetop, but this oven version is much simpler. A fresh herb kuku such as this one is a traditional New Year's dish in Iran. The green herbs symbolize rebirth, and the eggs, fertility and happiness for the year to come. • Advieh, a spice mix is available online at www.sadaf.com. • Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "I like to use the dried fenugreek leaves in the batter, and also some red barberries on top for color," says Batmanglij. "Sauté them with a little oil and a teaspoon of sugar, then sprinkle them on top of the kuku just before serving."
Advieh (Persian Spice Mix use 2 tsp)
- 1 tablespoon dried rose petals
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom
- 1⁄2 tablespoon ground cumin
- 1⁄2 cup ghee, melted
- 6 eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 garlic cloves, peeled and crushed
- 1 cup fresh chives or 1 cup leek, chopped
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 cup fresh dill, chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon dried fenugreek leaves (or 2 tablespoons dried barberries, cleanened) (optional)
- Advieh (Persian Spice Mix).
- Thoroughly mix the ground spices and the rose petals. Larger quantities can also be mixed and stored in an airtight container.
- Preheat oven to 350°F Pour the oil/ghee into an 8-inch baking dish lined with parchment paper.
- Break the eggs into a large bowl. Add the baking powder, advieh, salt, and pepper. Lightly beat in the garlic, chopped herbs, flour, and fenugreek. Adjust seasoning to taste.
- Pour the egg mixture into the dish and bake uncovered for 45 to 50 minutes, until the edge is golden brown.
- To serve unmold it by loosening the edge with a knife and inverting the dish onto a serving platter. Remove the parchment paper.
- NUSH-E JAN!
This is different but not bad. It was preferred refrigerator cold. I didn't use any fresh dill and used a previously made advieh spice mix with dried rose petals in it. No where does it say to add the ghee. I added small pieces of butter in its place. I didn't use fenugreek leaves but added cleaned dried barberries to the eggs. For the flour to be gluten free I used about double the amount of white rice flour, seasoned to taste with sea salt and freshly ground black pepper, I used flat leaf parsley and the green part of green onions in place of chives/leek, plus the rest of the ingredients. I would try another recipe next time. Made for Veggie Swap #45 ~ April 2012 ~