Name: Pistachio Kuku (Kuku-ye pesteh)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 1 tablespoon confectioners’ sugar; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water or rose water; 4 eggs; 1 clove garlic, peeled and grated; 1 tablespoon ground rose petals; Salt and fresh ground pepper to taste; 1 cup (170 g) raw pistachio kernels; ¼ cup (50 g) brown sugar; ½ teaspoon baking powder; ¼ cup (60 ml) olive oil; 3 hearts of Romain lettuce, chopped; Juice of 1 fresh lime; 2 cups (170 g) fresh chopped dill weed; ¼ teaspoon freshly ground black pepper; ½ teaspoon sea salt; 6 tablespoons oil or butter; 2 tablespoons milk; 1 tablespoon whole raw shelled pistachios; 1 teaspoon flour

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

¼ cup (50 g) brown sugar
1 cup (170

Method

In a food processor, coarsely grind sugar and ¾ cup pistachios.
Break eggs into a bowl. Add milk, flour, baking powder, saffron water, salt, and pepper. Beat lightly with a fork.
Add the ground pistachio and sugar mixture and the remaining pistachio kernels to the egg mixture, and fold using a rubber spatula (do not overmix).
Heat 6 tablespo

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Ingredients

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