Kuku is a type of omelet that Iranians serve as appetizers, side dishes accompanying meats, rice dishes or on its own. An ideal snack and perfect picnic food, a good kuku should always be thick and fluffy. There are many variations of Kuku, from herbs, aubergine, cauliflower, spinach etc. Growing up, one of my favorite kuku's my mother made us is Kuku Ghandi, translated as sugar kuku. Made up of potatoes, sugar, eggs and saffron, it is as if you are biting into a sweet golden cloud.
Recipe:
6 medium size potatoes
6 eggs
6 tablespoons sugar
Pinch of saffron
Zest of half a lemon
2 tablespoons cooking oil
Garnish:
Pistachio slices
Almond slices
Barberrys
Method:
Boil the potatoes until cooked and remove skin, break the eggs into a food processor, adding the sugar, saffron and zest of lemon. Add the potatoes, make sure the potatoes are still hot. Blend well.
In a shallow frying pan add the oil and pour mixture making sure it is on low heat. Cook for 10 mins with the lid on, flip and cook for another 10 min without the lid. Garnish with barberry, almond and pistachios slices. Serve at room temperature.
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