Ingredients and Weight:
- Spinach, fresh: 20 ounces
- Cilantro, fresh: 10 ounces
- Dill, fresh: 10 ounces
- Green onions, fresh: 6 ounces
- Leek, white and light green parts only: 8 ounces
- Eggs: 8 large
- Walnuts, chopped: 1/2 cup
- Barberries, dried and soaked: 1/4 cup
- Saffron, ground: 1/4 teaspoon
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Wash and chop the spinach, cilantro, dill, green onions, and leek.
- In a large bowl, whisk together the eggs, salt, and pepper.
- Add the chopped greens, walnuts, barberries, and saffron to the eggs and mix well.
- Heat a non-stick skillet over medium heat. Pour the mixture into the skillet and cook until the bottom is set, about 5 minutes.
- Place a plate over the skillet and carefully flip the kuku. Cook for another 5-7 minutes, or until the other side is also set.
- Remove from heat and let cool for a few minutes before slicing and serving.
Nutritional Information:
- Calories: 250 per serving
- Protein: 15 grams
- Fat: 10 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Vibrant green color
- Aromatic and flavorful
- Herbacious and earthy taste
- Soft and fluffy texture
User Comments:
- "This kuku was so delicious! It was packed with fresh herbs and had a wonderful aroma."
- "I loved the combination of the barberries and walnuts. It added a nice sweet and crunchy touch."
- "It was a great way to introduce my American guests to Persian cuisine."
Special Precautions and Tips:
- To remove any bitterness from the spinach, wash it thoroughly and remove the stems.
- If you don't have barberries, you can use dried cranberries or raisins instead.
- The kuku can be served warm or cold, with or without yogurt or doogh (a Persian yogurt-based drink).
