Pistachio, Fresh Herb + Cumin Kuku

Name: Pistachio, Fresh Herb + Cumin Kuku (Kuku-ye Pesteh-ye Kermani)
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: 2 cloves garlic, peeled; 1 cup/100 g roughly chopped spring onions, (white and green parts); 2 cups/170 g roughly chopped fresh dill weed; 2 tablespoons oil; 7 eggs; 2 cups/170 g roughly chopped fresh cilantro; 1½ teaspoons fine sea salt; ½ cup/85 g barberries, caramelized; ½ teaspoon freshly ground pepper; 6 tablespoons oil or ghee, for frying; ½ teaspoon baking powder; 1½ cups/180 g raw pistachio kernels (pick over to remove any bits of shell); 1 teaspoon ground cardamom; 1 tablespoon chopped fresh dill weed; ½ teaspoon turmeric; 1 tablespoon ground cumin; 1 medium onion, peeled and thinly sliced

Kuku-ye Pesteh-ye Kermani

Preparation info

Serves:
6 to 8

Difficulty
Easy
Ready in
1 hr 40

Appears in

Cooking in Iran

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.

Ingredients

Asia
Iran
Main course
Gluten-free

Ingredients

Method