Kuku

These are paperwhites that I forced from bulbs Nancy gave us for Christmas.
I made a Persian kuku today. It’s like a frittata or omelette, except that it’s baked and surprisingly light and fluffy.

The version I made, from The New Book of Middle Eastern Food by Claudia Roden, is the traditional dish served on Iranian New Year’s Day. It had shredded spinach, green onions, two handfuls of fresh herbs (I used dill, parsley, and cilantro), and a few walnuts and raisins, all lightly mixed with six eggs and baked for 45 minutes. I will definitely be making this again, especially for a picnic or cold lunch.

We had the kuku for dinner tonight along with baba ganoush, Ak-Mak, olives, feta chunks, Greek yogurt, and cherry tomatoes—a light Sunday night supper.

I have a recipe for cauliflower kuku that I’m planning to try next.