Every culture has its omelette and I was always charmed by the Persian kuku; first of all, it has a fun-sounding name; secondly, it is very elegant, light, (no cheese or crust in it) and versatile; finally, it is the perfect party dish, since it can be served at room temperature and prepared ahead.
This green beans kuku is adapted from Najmieh Batmanglij’s superb book New Food of Life: Ancient Persian and modern Iranian cooking and ceremonies.
- 6 large eggs
- 1 pound of green beans
- 1 large onion, chopped
- Spices: salt, to taste; 1 tsp of turmeric or a pinch of saffron; 1 tsp of white pepper
- 3 heaping tbsp of flour
- 2 tsp of baking powder
- Olive oil, as needed
- Blanch the green beans by dropping in boiling and salted water for a few minutes. Drain and cut in small matchsticks (about one inch in length). Set aside.
- Beat the eggs and add the spices and flour (previously mixed with the baking powder). Pour enough oil to coat a pie pan (pyrex or ceramic) and heat the pan for 5 minutes in a medium hot oven (350F). Mix the eggs and green beans and pour into the pie pan. Bake for 30 minutes or until the kuku is puffed and dry. Cool and serve at room temperature or slightly warm.
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