Kuku (Persian omelette)

4 eggs, whisked
1/4 cup walnuts, chopped
1 tsp dried fenugreek leaves
ground black pepper
1/4 tsp turmeric powder
1 tbls plain flour
1/2 tsp baking powder
1/2 cup parsley, chopped
1/2 cup dill, chopped
1/2 cup coriander, chopped
1 leek/4 spring onions, sliced
1 clove garlic, crushed
1/2 cup youghurt
1 tsp dried mint
1 cucumber, sliced
torshe (pickled vegetables)
barbari (Persian flatbread)
tea

Combine eggs, walnuts, fenugreek, pepper, turmeric,
flour and baking powder. Add herbs and leek – mix well.
Heat 1-2 tbls oil in a non-stick pan and make an omelette, flipping to brown both sides.
Slice in wedges to serve. Mix together garlic, yoghurt and dried mint and serve with
kuku, cucumber, torshe, barbari and tea.

Inspired by Farzad’s midnight meal in Semnan, Iran


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