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Kuku (Persian: کوکو) is a Persian dish similar to the Italian dish frittata or an open-faced omelette. Iranians make many different types of kukus with a variety of flavorings. The kuku-ye sabzi (Persian: کوکوسبزی, fresh-herb kuku), flavored with some combination of herbs and leafy vegetables (e.g. scallions, parsley, chives, coriander, dill, spinach, lettuce, fenugreek leaves) and tinted a deep green, is probably the most popular. Another kuku, popular in the province of Gilān, is called kuku-ye sibzamini (Gilaki: کوکو سیب زمینی, potato kuku) and is very similar to a larger version of the Ashkenazi latke or Swiss rösti.
For the typical kuku-ye sabzi (as pictured), the eggs and herbs are mixed and seasoned with salt, black pepper and ground turmeric or adviyeh spice mixture. The mixture is then poured into a preheated oiled pan, covered and cooked over low heat until set, sometimes flipped or finished in a hot oven. Some cooks saute the herbs briefly before adding the eggs. The amount of herb ingredients usually greatly exceeds the amount of eggs, which merely serve to hold the kuku together, making the predominant flavor that of the herbs rather than that of a typical "egg omelette." Walnuts and zereshk (barberries) are a favorite garnish. It is often sliced and served hot or cold with bread or rice, yogurt and torshi (pickled vegetables).
Kuku is similar to the modern Frittata dish. By comparison with kuku, frittata recipes use a larger proportion of eggs to bind smaller amounts of other ingredients and are typically cooked for a shorter time, usually in a skillet over a low heat, before being turned over or grilled briefly to set the top layer.
- Nesta Ramazani (1997). "Persian Souffles (Kookoo)". Persian Cooking: A Table of Exotic Delights. Ibex. pp. 53–65. ISBN 0936347775.
- "Yotam Ottolenghi's aubergine kuku recipe". The Guardian. 2 January 2010. p. 43.
- Najmieh Batmanglij (24 Oct 2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p. 49.
- Sarah Brown (1984). Vegetarian Cookbook. HarperCollins. p. 127. ISBN 0-7225-2694-6.
- Gillian Riley (1 November 2007). "Eggs". The Oxford Companion to Italian Food. Oxford University Press. p. 168.
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