Kuku
Kuku Sabzi
کوکو سبزی
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
- Eaten across Iran
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- kuku greens 250 g
- egg egg 4 large eggs
- walnuts tree nut 150 g
- barberries 60 g
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 dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 510 kcal |
|---|---|
| Protein | 25 g |
| Fat | 32 g |
| Carbohydrate | 30 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: IR0028 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods