Sunday, February 26, 2012

Vegetable Kuku

6 eggs
1 onion
2 tablespoons flour
¼ lb fresh parsley
¼ lb fresh chives
¼ lb fresh green onion tops
¼ lb fresh romaine leaves
¼ lb fresh dill
½ cup vegetable oil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon saffron

In a large bowl add the 6 eggs and beat until light and fluffy.  Grate the onion and add to the bowl.  Add the flour, salt, pepper and saffron.  Chop the parsley, chives, green onions, romaine leaves and dill very fine and add them to the bowl.  Mix well.  Preheat the oven to 350 degrees.  In a 9 inch metal frying pan (oven friendly), add the vegetable oil and bring to a high heat.  Pour in the egg mixture.  Cover and bake in the oven for 30 minutes.  After 30 minutes, check the underside with a knife and verify it is browned.  If it is, flip the kuku and cook for an additional 10 minutes.  If not, cook longer.  When both sides are fully cooked, remove from the oven and place in a serving dish.  Cut into portion size pieces.  This dish is often served with plain yogurt.

Learn how to cook persian food.

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