Fresh Herb Kuku

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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.

Ingredients


  • ½


    cup plus 1 tablespoon extra-virgin olive oil

  • 2


    medium yellow onions, finely chopped

  • 6


    eggs

  • 1 ½


    teaspoons coarse sea salt

  • 1


    teaspoon ground black pepper

  • 1


    teaspoon baking powder

  • ½


    teaspoon ground cinnamon

  • ½


    teaspoon freshly ground nutmeg

  • ½


    teaspoon ground cardamom

  • ½


    teaspoon ground turmeric

  • ¼


    teaspoon ground cumin

  • ½


    teaspoon ground rose petal (optional)

  • 1


    cup finely chopped parsley

  • 1


    cup finely chopped cilantro

  • 1


    cup finely chopped fresh dill

  • 1


    tablespoon dried fenugreek leaves (optional)

  • ½


    cup coarsely chopped walnuts

  • ½


    cup finely chopped romaine lettuce

  • ½


    cup finely chopped spring onions, white and green parts

  • 2


    garlic cloves, grated on a Microplane or minced

  • 1


    tablespoon rice flour




  • cup dried barberries or cranberries, soaked in cold water for 15 minutes, rinsed and drained

  • 1


    teaspoon grape molasses, or substitute sugar


  • Lavash, for serving (optional)



  • Yogurt, for serving (optional)

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)


      357 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 8 grams protein; 159 milligrams cholesterol; 333 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

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Preparation

  1. 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.
  2. Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.
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