Closely related to an Arab eggah and a distant relative to the Italian frittata, kuku is a simple yet elegant dish. It takes ingredients familiar to most Westerners (spinach, cilantro, cumin, cardamom) and combines them for a decidedly Persian flavor. If you’ve thought Persian food is too exotic for your tastes, consider this a starter dish. And if you are already a fan of the cuisine, serve this with salad or yogurt or eat it on its own for your next culinary adventure.
What to buy:
In a traditional kuku, the Persian herb mixture known as advieh is used. Advieh is a blend of numerous herbs, the most common of which are cumin, cinnamon, cardamom, and dried rose petals. Instead of having you search it out, we approximated the flavor by leaving out the dried rose petals and using ingredients you probably already have in your spice drawer.
This recipe was featured as part of our Supercharge with Superfoods photo gallery.
Beverage pairing: Bodegas 1+1=3 Brut Cava, Spain. A complex-tasting dish like this needs a wine that won’t stand in its way. The bubbles and acid of this dry cava lift the heaviness of the eggs, while its clean, brisk flavors don’t obscure the spices.
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...