|Name:||Kuku (Persian Baked Egg Dish)||Contributor:||Susan Bernick|
|Description:||perfect dish to celebrate the beginning of Spring||Posted:||2009-03-22|
|Key words:||eggs, cardamom||Category:||Main Dishes|
3/4 bunch spinach carefully washed
1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise
1 bunch asparagus, top half of each stalk, chopped into 1/4" bits
1 cup Italian parsley
1/4 cup cilantro
18 large eggs
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon finely ground black pepper
|Preparation:||Generously oil 13x9 oven proof pan with vegetable oil.
Wash and chop ingredients through cilantro and mix well in a big bowl. I kept the spinach leaves whole and sliced the leek about 1/8" thick.
Break 18 eggs into another bowl. Add spices and beat until egg yolks have all broken and eggs are well blended.
Arrange dry ingredients in the bottom of the baking dish and pour egg mixture over. There won't be enough egg; mush the veggies down until they are at least all wet.
Bake 25-30 minutes @ 325 F.
|Notes:||I freely adapted the recipe here.
As you can see, authentic Kuku calls for rose petals. I was cooking for an unknown-to-me crowd, so I kept it simple. Cardomom with egg is definitely a combination I will try again. This smells amazing while cooking.