Cuckoo for Kuku (Persian Fritatta)


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Traditionally, this recipe is made with fresh herbs, and called kuku sabzi, but you can pretty much use whatever vegetables you have on hand to put together this quick and healthy dish. For this rendition, I used green beans and chives, but you can also use leftover chicken and frozen peas (called chighirtma), or roasted eggplant (kuku bademjan). A great source of protein, high in vitamins and omega-3 fatty acids (especially if you use organic, free-range eggs), and a great way to add more vegetables to the diet, this dish can be savoured as part of a tapas platter (you can cut it into bite-sized squares) or as a main dish paired with a green or greek salad. The only skill in the preparation of kuku is some degree of dexterity when flipping the kuku, so that both sides can brown. I suggest using a pizza pan like the one shown below to help you, which fits perfectly on top of this saucepan (both impulsive, but useful IKEA purchases). Basically, you can flip the kuku onto the pizza pan, then slide it gently back into the saucepan. Don’t worry if this doesn’t work out  the first time, as the product will still be delicious!

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Here is the recipe:

1 white onion, diced

2 Tbsp olive oil

4 cups frozen cut green beans

1/4 cup chives, chopped

1 tsp each turmeric, cayenne, and paprika

8 organic free range eggs, beaten

salt and pepper to taste

1) Saute onion with olive oil in saucepan until caramelized, using medium to high heat

2) Defrost green beans in microwave and drain excess water

3) Add green beans and chives to onion mixture

4) Saute for 2 minutes

5) Add seasonings as indicated above

6) Add eggs

7) On medium to high heat, cover the kuku with pizza pan and cook for 20 -30 minutes until eggs have set (top of kuku has solidified)

8) Using the flip technique, flip the kuku onto the pizza pan and slide back into the saucepan, so that both sides can brown

9) Cut kuku into 8 wedges, like a pie or pizza, or into small squares

Noosheh Jaan!

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About danirenouf

I have been a registered dietitian since 2003, and very fortunate to have had the opportunity to work in industry, clinical nutrition, public health, and private practice. Currently, I am extremely excited about pursuing entrepreneurial ventures which start with my private consulting practice and branch out into the food and culinary industry. I am busy every day developing my own food products and recipes, adapting traditional cooking techniques and incorporating new and innovative ways to prepare nutritious, delicious food. I am passionate about everything food-related, and aspire to engage others in "getting to know their food" - not all of us are cooks, or need to be, but all of us need to eat.
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One Response to Cuckoo for Kuku (Persian Fritatta)

  1. Pingback: A Norouz Feast Is A Feat | Four Elements Nutrition

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