Kuku
Kuku Paghazeh
کوکوی پاغازه
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Kuku
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- paghazeh wild herb 250 g
- egg egg 4 large eggs
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Cook or chop the main ingredients and remove excess moisture.
Mix with egg, seasonings, and any binding ingredients.
Shape into portions or spread the mixture evenly in a pan.
Fry on both sides or bake until set and golden.
Drain briefly and serve warm or at room temperature.
Cook's notes
Remove excess moisture from vegetables or potatoes so the mixture is not loose. The oil should be hot but not smoking so the inside and outside cook evenly.
Background
This item belongs to the food culture of Kermanshah and western Iran, where meat dishes, clarified animal fat, nuts, mountain plants, and substantial ash dishes are important.
Nutrition
| Energy | 405 kcal |
|---|---|
| Protein | 23 g |
| Fat | 26 g |
| Carbohydrate | 20 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0500 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods