Persian Kuku Kadoo

SpiceBreeze

This dish looks like an omelet but gives a different taste experience. Not the eggs but the vegetables are the stars of the dish. The eggs act as a supporter, holding the dish together to create a heavenly taste thanks to the divine Persian 'advieh' spice blend from rosebud, cinnamon, cardamom, and mace. Healthy turmeric adds a beautiful yellow color.

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hands-on time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

6 eggs
1 lb zucchini cut into thin slices
1 onion halved and sliced
2 cloves garlic grated or chopped
1 tsp baking powder
oil
salt

Kuku Kadoo Culinary Spice Ingredients

Turmeric, rosebud, black pepper, cinnamon, cumin, mace, cardamom

Suggested Sides

fresh flatbread
yogurt seasoned with lemon juice and freshly chopped parsley
olives, whole or sliced
fresh lettuce salad with parsley, chives, and red radish slices
pomegranate seeds

Instructions

Eggs

In a large BOWL, whisk eggs.
Add baking powder and salt to taste.
Stir in about 1/2 of the Kuku Kadoo spices.

Vegetables

In a PAN, heat 2 tbsp of oil.
In several batches, fry zucchini, garlic, and onion until they become soft.
Take the vegetables out and set aside.

Bake

Preheat OVEN to 400°F.
In a PIE BAKING DISH, add the vegetables.
Keep about ten zucchini slices aside.
Pour the egg mixture over and level out.
Distribute the remaining zucchini slices on top.
Cover with aluminum foil.
Bake it for about 25 minutes until it is set.
Take off the foil after the first 10 minutes.

Serve

Serve kuku kadoo with bread, yogurt sauce, olives, salad, and/or pomegranate seeds.

Video

Notes

Substitute zucchini with asparagus, green beans, artichokes, mushrooms, potatoes, or eggplant.
Make the Kuku Sabzi recipe instead.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.