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: ½ teaspoon freshly ground pepper; ½ teaspoon turmeric; 1 teaspoon ground cardamom; 1 tablespoon ground cumin; 6 tablespoons oil or ghee, for frying; 2 cloves garlic, peeled; 1½ cups/180 g raw pistachio kernels (pick over to remove any bits of shell); ½ cup/85 g barberries, caramelized; 1 tablespoon chopped fresh dill weed; 2 tablespoons oil; 1 medium onion, peeled and thinly sliced; 2 cups/170 g roughly chopped fresh dill weed; 7 eggs; 1 cup/100 g roughly chopped spring onions, (white and green parts); ½ teaspoon baking powder; 1½ teaspoons fine sea salt; 2 cups/170 g roughly chopped fresh cilantro

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.