Eggs + Kukus

Iranians love eggs, whatever way they are cooked, but they are especially fond of kuku, a type of open-faced omelet similar to the Italian frittata and the Arab eggah. Filled with vegetables and herbs, a good kuku should be thick and rather fluffy. A frittata pan, consisting of two interlinking pans that fit one on top of the other, is perfect for making the kukus in this book—a regular pan will also be fine; you will just have to cook the top under the broiler for a couple of minutes. I am giving you several techniques for making kuku: on the stovetop, in the oven using a quarter-sized rimmed sheet pan lined with parchment paper, and a combination of the two using an iron skillet. Try them and use the technique that works for you. One of the best things about kukus is that they can be eaten hot or at room temperature, and they keep very well in the fridge for up to 4 days.