What is Kuku?
This is my simplified version of a traditional Persian egg dish called Kuku, a thick omelette/frittata with herbs and spices.
The traditional kuku takes about 30-40 minutes to cook which is perfectly fine for a leisurely breakfast during the weekends and holidays but is just way too long for a weekday breakfast. So I’ve gone and simplified it to a good old omelette!
The traditional Kuku contains barberries and walnuts. I’ve left out both these ingredients because barberries are not easy to find for everyone and walnuts in an omelette are not to everyone’s liking! Having said that, barberries can easily be substituted with dried cranberries, which, in the West, are easily found in major supermarkets and in health shops. Click here to read more on Barberries, or Zereshk, a much loved Persian ingredient.
For the real Kuku recipe, you’ll find it in my Middle Eastern cookbook, due out sometime in the second half of next year!
How to serve this Herbed Omelette?
Just as you would any omelette, really. For breakfast, the usual suspects are perfect here: toast, crumpets, English muffins, or just as is, for a low carb meal.
I also very often make this simplified Kuku as a side for main meals when there’s nothing exciting for dinner! And a herbed omelette is perfect as a high protein, low carb lunch for those of you who watch your carbs and protein.
This recipe serves 4, you can increase or decrease accordingly. You can also opt for making 4 individual omelettes, instead of a larger one.
You can also play around with the herbs in the omelette. I’m using what is traditional, apart from dill, which always reminds me of gripe water! If you like dill, go ahead and use it, and any other favourite herbs of yours.
Fancy a spicy omelette? Add some chopped up chillies, we do!
More Persian Recipes
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And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Herbed Omelette, a simplified Persian Kuku
- 8 eggs
- 2 Tbsp milk (or cream, if you prefer)
- ½ tsp turmeric
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ½ tsp salt
- 1 tsp butter cold and chopped
- 1 handful fresh parsley chopped
- 1 handful fresh coriander (cilantro) chopped
- 4 stalks spring onions (scallions) sliced thinly
- 1 stalks fresh mint leaves removed and chopped
- Freshly ground black pepper
- 2 Tbsp EV olive oil
Serve with toast, crumpets or any freshly baked bread
- Crack and place the eggs in a large bowl and beat lightly with a fork or whisk to break up.
- Place the turmeric, cumin, coriander and salt in a small bowl along with the milk or cream and form a paste. Tip: If adding powdered spices to omelette, form a paste with some liquid first, otherwise, you’ll just end up with lumps of the spice in you egg.
- Add this spice paste to the eggs and whisk to mix.
- Add all the other ingredients, including the 1 tsp of cold chopped butter and whisk to mix thoroughly.
- If you’re not comfortable making a large one, cook your omelette in 2 batches. Heat 2 tbsp of olive oil in a large frying pan and pour the egg mix in.
- Using a spatula, mix and move the eggs around slightly to let it cook better and for the runny part to get to the pan and cook.
- Turn the heat down to medium and continue cooking until it’s almost set. Use your spatula and flip one half of the omelette over to the other end to form a crescent.
- Serve up onto a large plate, cut into 4 and serve.