Global
Persian Herb Kuku
A fragrant, herb-packed baked omelette made with parsley, cilantro, dill, and spring onions.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 3.
Ingredients
- 1 cup chopped parsley
- 1 cup chopped cilantro
- ½ cup chopped dill
- 3–4 spring onions
- 3–4 eggs (store-bought)
- 1 garlic clove
- ½ tsp turmeric
- Salt & pepper
- Oil for frying or baking
- Optional: spinach, walnuts, barberries, potato cubes
Cooking Steps
Prep herbs
Wash, dry, and finely chop all herbs and onions.
Mix batter
Whisk eggs with turmeric, salt, pepper. Fold in the chopped herbs.
Cook
Pan-fry: Heat oil, pour mixture, cook on medium-low, flip. Or bake: Pour mixture into oiled dish and bake at 375°F (190°C) for 20–25 minutes.
Serve
Cut into wedges. Serve warm with yogurt, bread, or rice.
Optional Enhancements
- Vegan version: use chickpea flour + water batter
- No dill: use mint or basil
- Extra greens: add chard, spinach, or kale finely chopped
Plant & Growing Tips
Parsley
- Plant in early spring; slow to germinate.
- Likes moist, rich soil.
Cilantro
- Cool-season herb.
- Bolt-resistant types do best; sow every 3 weeks.
Dill
- Prefers full sun and well-drained soil.
- Reseeds easily.
Spring Onions
- Quick crop; great for containers.
- Harvest young for mild flavour.
Spinach (optional)
- Thrives in cool weather.
- Partial shade prolongs season.
Natural Pest Control
- Neem spray keeps aphids off parsley and cilantro.
- Floating row covers prevent leaf miners.
- Plant chives or garlic nearby to deter pests.
Harvest
Herbs
- Harvest early morning for strongest aroma.
- Pick tender tops regularly.
Spring Onions
- Pull when pencil-thick.
Spinach
- Take outer leaves and allow regrowth.
Storing & Freezing
Refrigerate 3–4 days. Freezes fairly well (up to 2 months).
