While kuku sabzi is traditionally prepared stovetop, I love the ease of baking. Helped by a little baking powder, you get an even lighter, fluffed-up omelet. Cranberries (in place of Persian barberries) and toasted walnuts add a little texture and welcomed flavor.
This recipe was great! From a persian grocer I got a dried mix of herbs for kuku (about 3 cups) and substituted this for the fresh herbs. I also tweaked the spices a little bit (I was short on cardamom, but added some tumeric and sumag). It's the first time I've made kuku sabzi for myself but it competes with some of the best I've had!
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hello I grew up on kuku and I have to say your version was great. I am starting Whole 30 at the beginning of the year and besides the baking powder in this recipe I would be able to get away with eating it. Any suggesting on what I can replace it with or do you think it would work without the baking powder? Thanks
Kuku or kookoo (Persian: ) is an egg-based and often vegetarian Iranian dish made of whipped eggs folded in various ingredients. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over[1] or grilled briefly to set the top layer.[2] It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt or salad.[3] In parts of northern Iran, kuku might be used as a midday meal, and might be served with either plain cooked rice (kate) or bread.[4]
Herb kuku (kuku sabzi), which is the most popular type,[4] is served traditionally at Nowruz, the Iranian New Year's Day,[6][7] symbolizing a fresh start[8] and also at Easter,[9] which is celebrated by the Iranian Armenians and Iranian Georgians.
The traditional preparation of kuku involves frying the ingredients in oil over a low heat and is accomplished with steaming in a closed space.[10] Baking is also a popular method nowadays. An extra thickness is given to the dish by adding yeast.[4] The ultimate result is a cake-like omelette that is usually served with bread, but it might rather be accompanied with rice, particularly in the northern Iranian province of Gilan, where the consumption of rice in general was traditionally preferred over bread.[4]
Cauliflower kuku (kuku-ye gol-e-kalam) features caramelized onions and cauliflower.[17] Najmieh Batmanglij's early English-language Persian cookbook, Food of Life (1986) featured a version of the dish.[17]
Potato kuku, or kuku sibzamini in Persian,[18][6] is made of eggs, potatoes, spices like saffron, and/or turmeric, and other ingredients.[19] It has been compared to Spanish omelette (potato tortilla), and to latkes.
Eggplant kuku,[20] known as kuku-ye bdenjn in Persian and vereq in Gilaki,[4] is made of mashed eggplant and eggs, together with other ingredients such as parsley, walnuts, onions, and barberries.[21][22]
Just wanted to tell you that your blog has been especially helpful to me these last few weeks during Persian New Year preparations. I finally made kuku yesterday and was very proud of myself. I look forward to making more Persian Kitchen recipes. Thank you!
Persian herb kuku (kuku sabzi) is one of those dishes that takes me right back to my childhood. Fresh scallions and herbs are chopped, seasoned, and bound together with eggs. I grew up eating kuku sabzi and cherish fond memories of my grandmother cleaning the herbs that my mom would use to prepare this dish.
Making the kuku cakes was surprisingly easy. After cleaning and trimming the herbs, I used my food processor to chop them, mixed in the rest of the ingredients and fried them, one at a time in a pan like a big pancake, finished in the oven. They popped right out and will make a beautiful appearance on the dinner table tonight.
Thank you Milad! This is actually not Kuku Sabzi, rather kuku Gerdu(walnuts) which is primarily walnuts with a little potato and small amount of herbs. Let me know what you think of it if you make it!
Spinach, cilantro, parsley, scallions - Try to get these herbs as fresh as you can to really make the dish sing with flavor. You can substitute with a kuku sabzi off-the-shelf herb mix.
Cut remaining 1 lemon into wedges. Serve kuku paka with basmati rice and/or some crusty bread and lemon wedges for squeezing over. Top with additional cilantro to taste.
Hi Hilda, cut serving sizes of the kuku and freeze them in an airtight container. Place parchment paper between the layers and on the top layer. Defrost in the fridge for one day, or about 30 minutes at room temp, then reheat
This kuku sabzi recipe is wonderful, what a unique blending of flavors! I have a similar frittata recipe from my Italian grandmother: 6 eggs, 1 finely minced red onion, 1/4 cup minced flat leaf parsley, 1/3 cup minced mint, sea salt, a little water if too thick. It is fried in a good, fruity olive oil, flipped onto a platter and transferred back to the pan to cook both sides. The frittata rises yet remains crisp and light. Also, have been adding Greek yoghurt to scrambled eggs for a lig and bright flavor.
Hi, yes this kuku freezes very well when stored in a proper container to avoid freezer burn. It is best to defrost completely in the fridge, or over the counter for 30-40 minutes. Then reheat on low heat, without oil, in a skillet. Good luck and happy cooking ?
Hi Mikaela, my recipe does not have saffron, but if you wish to use it just add ground saffron powder to the whipped eggs instead of dissolving it in water. There will be some natural juice from the fresh herbs which cooks off. Air drying the herbs before chopping them is a necessary step for this kuku! Also, the lid must be on in the first part of the cooking so the herbs cook and get soft and are not crunchy.
You could try the combination stovetop/oven method that you have described, but the top and the entire thickness of the kuku must be completely set before placing it under the broiler, otherwise the inside will be mushy and will not set. Take care and let me know how these suggestions work for you
My family is Armenian from Salmast. My grandmother used to make kuku sabzi for us kids growing up in the US. This recipe brought happy tears remembering the good times in her kitchen. The tahdig recipe is also excellent, my mother tried teaching me but I never got it right until I followed your instructions. Thank you for sharing!
Kuku or Kookoo is a Persian dish that can be served as an appetizer or a main dish. It's usually made of a combination of vegetables, herbs and sometimes legumes. There are a few kuku recipes that call for chicken, beef or lamb but generally kuku is a vegetarian dish.
Kuku has fewer eggs, just enough to keep the ingredients together whereas fittata has more eggs compared to the rest of the ingredients. Also, sometimes, the ingredients that go into frittata are cooked or seared separately and the mixed with eggs but in kuku, everything is mixed and cooked at the same time.
Sabzi means herbs and kuku sabzi is a Persian frittata that is made of herbs. As you can see in the photo, kuku sabzi has parsley, cilantro, dill and chives, I used green parts of leek instead of chives. As for dill, I didn't have fresh dill therefore I used dried dill that I soaked in water for fifteen minutes and then drained the excess water. I always add barberries and walnuts to kookoo sabzi for some flavor kick and crunch.
You can cook kuku sabzi in oven or on the stove. To bake it in the oven, Pour the batter into a cast iron skillet that has been heated in the oven. Cover loosly with aluminum foil and bake for almost thirty minutes.
To cook kuku sabzi on the stove, heat some oil in a non stick pan and pour the batter in, wrap the lid in a kitchen towel and cook one side for fifteen minutes, flip and cook the other side uncovered for another ten to fifteen minutes.
While my immediate family is not from Iran, many Assyrians are, and the food that Iranian Assyrians make is really different from the food we Iraqi/Syrian Assyrians make. So this frittata is inspired by the fabulous recipes my Iranian friends have shared with me, specifically kuku sabzi, a springtime dish served for the Persian new year.
Business partners and lifemates Aisan Hoss and Mehdi Parnia had no intention of going into the food business when they first left Iran. As a dancer and a civil engineer respectively, Aisan and Mehdi immigrated to the United States with the hopes of finding a welcoming place to call home. But with a shared love for the food of their homeland, they wound up embarking on a mission to bring Persian cuisine to the Bay Area, starting with kuku.
Some customers have been hesitant to try kuku when they see the word Persian, which is why Oyna is on a mission to deliver products made with all fresh ingredients and to raise awareness about Persian culture through your tastebuds.
Visit Oyna Natural Foods at the Ferry Plaza Farmers Market on Saturdays (8 am to 2 pm) and stop by the CUESA Classroom tomorrow at 12:00 for a Market to Table Demo with Aisan Hoss. In celebration of Persian New Year, Oyna will be serving saffron herb rice to pair with the Sabzi kuku at their booth this Saturday. ff782bc1db
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