Magazine article World Literature Today

Iranian Diaspora Kuku

Magazine article World Literature Today

Iranian Diaspora Kuku

Article excerpt

For me, kuku is a symbol of the Iranian diaspora kitchen. Some people make it with dill weed, some use cilantro, some use more eggs, some use walnuts instead of almonds. There are many variations of this Iranian national dish, but regardless it is a staple of Persian cooking; it is a vegetarian dish distinguished by its mix of herbs and greens cooked with eggs (for binding) and is served as both an appetizer or as part of a meal. It is a delicious mixture of greens-modified by Persis with the following ingredients (cranberries and slivered almonds) and served with a crust of potatoes (on the bottom) that serves as tadigh (usually the crusty rice at the bottom of the pan).

2 bunches fresh cilantro

2 bunches fresh parsley

2 bunches green onions (leeks can also be used)

1 16 oz. bag frozen chopped spinach (or you may use 2 bunches of fresh spinach washed, destemmed, and chopped reasonably fine)

1/2 cup dried fenugreek (this is optional and can be purchased at Middle East markets or sometimes at Mexican grocery stores)

1/4 cup dried cranberries (optional ingredient: dried red currants)

1/4 cup slivered almonds

1/2-3/4 teaspoon salt

pepper to taste

Begin by washing and destemming cilantro and parsley; especially parsley as stems can be large and more bitter. Chop finely with a big knife (alternatively, you can use a food processor to chop them). Wash and chop green onions to 1/4-inch circles and place in a hot skillet coated with olive oil. …

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