Pistachio, Fresh Herb + Cumin Kuku

Kuku-ye Pesteh-ye Kermani

Preparation info
  • Serves:

    6 to 8

    • Difficulty


    • Ready in

      1 hr 40

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About

Another version of this kuku (omelet) is made around the Caspian with walnuts instead of pistachios. For the Caspian version, use 1 cup/125 g walnuts instead of pistachios in the herb mixture, reduce the dill to 1 cup/85 g, and add 1 cup/85 g each of cilantro and parsley, and 1 tablespoon dried fenugreek leaves, and garnish with caramelized barberries.