Iranian Herbed Omelet
Kuku (eggah in Arabic) is a versatile dish popular throughout the Middle East. In Iran, the fresh greenness of kukuye sabzi always appears on No Ruz, the New Year celebration falling on the vernal equinox. Unlike omelettes, kuku features the "filling" more than the eggs, and is cooked on both sides until brown and firm. Kuku can be made with potatoes, eggplants, or practically any other vegetable in season. Serve for lunch, or cut into small pieces for an appetizer.
Total time: 1 hour
2 cups minced onion
2 tbsp. flour
2-½ tsp. salt
1-½ tsp. black pepper
½ tsp saffron, dissolved in 1 tbsp. water (optional)
½ tsp. turmeric
6 cups mixed fresh herbs (scallions, dill, mint, chives, coriander, parsley), chopped
½ cup butter
Garnish½ cup finely chopped parsley
Preheat the oven to 350°F, or cook the dish on the stovetop.
Beat the eggs until they are light and fluffy, then blend in the minced onion, flour, salt and pepper, saffron (if using), turmeric and herbs. In a large frying pan or shallow casserole dish, melt the butter and tilt the pan to distribute it evenly over the entire surface. Pour in the egg-herb mixture, cover, put in the oven and bake for 30 to 45 minutes, until the kuku is crispy on top and brown on the bottom. For stovetop cooking, cook over medium heat for 3 minutes, then turn the heat down to low and continue to cook for another 20 minutes, or until the eggs are well browned. Cut the kuku into segments, turn each segment over, and return to the heat for another 10 minutes, or until the other side has browned. Serve hot or at room temperature, garnished with chopped parsley.
from Serving the Guest: A Sufi Cookbook