The closest thing to a “kuku” would be an omelette. There are many types of kuku in the Persian kitchen repertoire such as Kuku Sibzamini (Potato), Kuku-ye Shevid-o Baqala (Fava beans), Kuku-ye Morgh (chicken) but my favourite is by far, Kuku Sabzi (fresh herbs).
You don’t have to limit yourself to the herbs in this recipe; this is what I would call my base recipe. Depending on what I have on hand I may add chives, mint, dill, heck even lettuce but there is always parsley and coriander. Go crazy and use your own favourite herbs.
Traditionally zereshk (barberries) are used but as they are next to impossible to find in my city so I normally substitute for cranberries.
As I’ve had disastrous experiences flipping omelettes, I bake this kuku in the oven. It may not be traditional but the taste is still good so I really don’t care.
1 large bunch fresh parsley, chopped
1 large bunch fresh coriander, chopped
2 spring onions, chopped
1 large handful walnuts, roughly chopped
1 large handful barberries, soaked in water for 10mins.
5 large eggs, beaten
3 Tbsp. olive oil
1 Tbsp. flour
1 tsp. baking powder
½ tsp. turmeric
Salt & pepper, to taste
Butter, to coat the bottom and the sides of the ovenproof dish
1 Preheat oven to 180ºc and coat the inside of an ovenproof dish with butter.
2 In a bowl, combine all the herbs, onions, walnuts, barberries (cranberries), olive oil, flour, baking powder, turmeric, salt, pepper and mix well. Pour over the beaten eggs and mix well until everything is well coated. It shouldn’t be a runny mixture like a western omelette; the egg in this recipe is mainly just to hold everything together.
3 Pour the mixture in the ovenproof dish and cover loosely with aluminium foil and bake for 20 minutes. Remove foil and bake for 10 minutes.
4 Let cool and slice. I personally prefer to eat this kuku cold but it’s up to your own personal taste.