Persian kuku is a versatile and flavorful dish that in many ways resembles a frittata or omelet. However, despite the similarities, there are key differences between these egg dishes. In short, kuku primarily features a medley of ingredients bound together with eggs, while frittatas contain various ingredients but primarily focus on the eggs themselves.
Kukus are made with a variety of vegetables, herbs, and sometimes meat or seafood. This version, Kuku Meygoo, spotlights the beautiful flavor of prawns. As always, there are many possible variations. While I use saffron—and why wouldn’t I?—others may opt to bypass this rather pricey spice and rely on turmeric for color. Some might also incorporate lightly cooked grated potatoes to give the kuku more body and make it more filling.
Traditionally, kukus are cooked on the stovetop, as demonstrated in this recipe. However, they can also be baked in the oven until they’re firm and crispy on the edges, similar to a frittata.
Kuku is a true culinary staple in Iranian cuisine, celebrated for its simplicity, rich flavors, and vibrant colors. Whether enjoyed as a main course, side dish, or even a snack, Persian kuku, with all its varieties, offers something for everyone.
Kuku is commonly served with rice or flatbreads, yogurt, and a side of Salad Shirazi, making it a wholesome and satisfying meal.
Kuku Meygoo
Ingredients
- 1 small onion, quartered
- 2 cloves garlic
- 1 1/2 cups raw prawns, or shrimp, shelled
- 1 teaspoon salt
- 1 small red chile, minced, adjust to your taste
- 1 1/2 tablespoons all-purpose flour, or rice flour
- 1/4 teaspoon ground saffron, bloomed with 1 tablespoon hot water
- 5 eggs
- 6 tablespoons olive oil, divided
- 1 tablespoon chives, finely chopped for garnish
Instructions
- Place the onion and garlic in a food processor and blend for about 1 minute, or until they reach a slushy consistency.
- Add the prawns, salt, red chili, and flour to the food processor. Pulse 5-7 times, or until the mixture is well combined with a slightly coarse texture. Set aside for now.
- In a separate mixing bowl, whisk the eggs and saffron water until the eggs are fully incorporated and no strands are visible. Add the prawn mixture and mix until well combined.
- Heat a medium-sized non-stick frying pan over high heat. Add 4 tablespoons of olive oil and pour the prawn and egg mixture into the pan. Gently shake the pan to ensure the mixture is evenly spread.
- Cover and cook on medium-low heat for 15 minutes.
- The kuku should be firm and set at this stage. Place a large plate over the top of the pan and carefully flip the kuku onto the plate. Alternatively, you can cut the kuku into quarters and use a spatula to flip each piece individually onto the plate.
- Add the remaining 2 tablespoons of olive oil to the frying pan. Slide the kuku back into the pan and cook uncovered on medium-low heat for another 10 minutes.
- Remove the kuku from the pan, garnish with chives, and serve with flatbreads, a side of yogurt, and Persian Salad Shirazi.