Ingredients
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1 leek (white and pale green part) chopped
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1 small onion chopped
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2 cloves garlic chopped
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2 tablespoons clarified butter or olive oil
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1 bunch parsley (stems removed) a good handful
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1 bunch cilantro (stems removed)
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1 bunch fresh dill
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4 large leaves swiss chard (stems removed)
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4 green onions
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1/2 cup Zereshk (or dry cranberries, or cherries chopped)
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1/2 cup lightly toasted walnuts, chopped, plus 1/4 cup for garnish
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1 teaspoon dried Fenugreek
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1/2 teaspoon cinnamon
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1/2 teaspoon ground cardamom
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1/2 teaspoon turmeric
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1/2 teaspoon ground saffron
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1 teaspoon ground nutmeg
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Salt and pepper
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1 teaspoon ground rose petals (optional)
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1 teaspoon dried tarragon (or 2 tsp fresh tarragon)
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6-8 large eggs
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1 teaspoon baking powder
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2 tablespoons plain yogurt
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1/3 cup olive oil, plus 2 tablespoons clarified butter
Directions
- Preheat oven 350F.
- In a skillet heat 2 tablespoons of clarified butter or oil. Sautee the onions, leeks, garlic till soft but not till their browned. Set aside.
- Wash all the herbs and swiss chard by soaking in cold water and straining till all grit is gone. Place on a towel to remove excess water.
- With a good sharp knife, chop all the herbs but not too fine, there should still be some texture. Set aside in a large bowl.
- Chop the green onions, both the white and green parts, and add to the herbs.
- Add all the spices, salt and pepper along with the walnuts and zereshk.
- Crack 6 eggs in a separate bowl and beat. Pour into the herb mixture and mix well. Add in the sautéed onion, leek, and garlic mixture.
- Sprinkle in the baking powder and yogurt. Mix together.
- Mixture should be creamy like thick yogurt. Add in remaining 2 eggs if needed.
- In a large nonstick, oven safe skillet or cast iron pan, heat the oil and clarified butter on medium high.
- Pour in the kuku mixture and allow to semi set undisturbed for 10 minutes.
- Then take the half set slightly jiggly mixture and put in the preheated oven to finish cooking and fully set, it could take 30 minutes. Remove when done.
- If you used a nonstick pan, wait till it's cool and flip out onto a serving platter garnish with toasted walnuts, fresh pomegranates and serve. Or leave it in the cast iron pan, garnish and serve by cutting into wedges.
- Lovely with plain yoghurt on the side. Eat warm, room temperature, or cold the next day from the fridge.
