Kuku

Kuku is the universal term for a broad group of Iranian dishes that resemble a thick omelet. Typically pan-fried, these dishes are predominately vegetarian, although some varieties occasionally employ meat. Some of the most famous varieties are kuku sabzi, which consists of eggs and various chopped herbs, and the potato-based kuku sib-zamini. Versatile kuku dishes are a staple in Iranian cuisine – they are often served on special occasions, but are also commonly prepared as simple everyday meals.

Easily adapted to taste and preference, they can be eaten hot or cold, as a filling appetizer, quick snack, or a light main course.

Kuku sabzi

Kuku sabzi is an aromatic Iranian dish resembling an omelet or the well-known frittata. It consists of finely chopped herbs combined with lightly beaten eggs and a variety of spices. The mixture is usually pan-fried on both sides until golden brown.

The herbs, most commonly parsley, cilantro, dill, and chives, play a crucial role and prevail over the amount of eggs used in the dish. Occasionally, plain versions can be complemented with other ingredients such as walnuts and barberries. Even though it is considered to be an everyday treat in Iranian households, slices of this fragrant treat are a staple at special occasions and Iranian holidays.

Whether it is served fresh from the oven or chilled, kuku sabzi can be enjoyed as the main course or a filling appetizer. It is often accompanied by yogurt dips, bread, and pickles.

Kuku sib zamini

Kuku sib zamini is a variety of the famous Iranian kuku which employs potatoes as the base ingredient. Even though most kuku varieties are prepared stovetop in the form of a thick and large omelet, this potato version is usually formed and fried as a small, round potato fritter.

Next to boiled and mashed potatoes, these fritters usually employ eggs, saffron, turmeric, and occasionally onions. They are pan-fried until golden brown and enjoyed as a light lunch or dinner, or a quick, nutritious snack. It is believed they originate from the Gilan province, but today they are prepared and enjoyed throughout the country.

Kuku bademjan

Among numerous varieties of Iranian kuku dishes, the eggplant-based kuku bedemjan is one of the classics. Besides eggplants and eggs, it can consist of various other vegetables, fresh herbs, spices, and occasionally chopped walnuts or tangy Iranian barberries.

Just like other kuku dishes, bademjan is traditionally shaped like a thick, round pancake or an omelet that is pan-fried on both sides. It can be served warm or chilled and enjoyed as a quick snack, light main course, or a vegetable side dish.

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