Pistachio Kuku

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 clove garlic, peeled and grated; Salt and fresh ground pepper to taste; Salt and fresh ground pepper to taste; ½ teaspoon sea salt; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water or rose water; 6 tablespoons oil or butter; ¼ teaspoon freshly ground black pepper; ½ teaspoon baking powder; 1 teaspoon flour; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water or rose water; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water or rose water; 2 cups (170 g) fresh chopped dill weed; 3 hearts of Romain lettuce, chopped; ¼ cup (60 ml) olive oil; Juice of 1 fresh lime; 1 tablespoon whole raw shelled pistachios; 6 tablespoons oil or butter; 1 tablespoon ground rose petals; 1 tablespoon confectioners’ sugar; 4 eggs; 2 tablespoons milk; ¼ cup (50 g) brown sugar; 1 cup (170 g) raw pistachio kernels

Kuku-ye pesteh

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

Asia
Iran
Snack
Starter
Side dish
Main course
Vegetarian
Gluten-free
Southeast Asia

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