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Kuku Kadoo (Persian Courgette Omelette)
Kuku Kadoo (Persian Courgette Omelette) is a traditional Iranian (Persian) recipe for a classic omelette of onions and baby courgettes (zucchini) served dusted with sumac. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Courgette Omelette (Kuku Kadoo).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesIran Recipes
Kuku Kadoo (Persian Courgette Omelette): An Iranian (Persian) recipe for an omelette of onions and baby courgettes (zucchini) served dusted with sumac.
Ingredients:
2 tbsp extra-virgin olive oil
450g onions, finely chopped
3 garlic cloves, peeled and crushed
1/4 tsp freshly-grated ginger
6 small courgettes (zucchini), halved lengthways and cut into thin slices
8 eggs
1 tsp ground turmeric
3 tbsp plain flour
1/2 tsp bicarbonate of soda
salt and freshly-ground black pepper, to taste
sprigs of flat-leaf parsley, to garnish
ground
sumac, to serve
Method:
Heat the oil in a frying pan over medium-low heat. Add the onion, garlic and ginger and sweat gently, covered, fro about 8 minutes, or until the onions are very soft but not coloured.
Now add the courgette pieces, season to taste with salt and freshly-ground black pepper and cook for about 6 minutes more, stirring constantly. Take off the heat and set aside to cool slightly.
Crack the eggs into a large bowl, then whisk to combine with the turmeric, flour and the bicarbonate of soda. Add the courgette mixture to the eggs and stir well to blend.
Pour the resultant mixture into a greased 25cm diameter gratin dish (or cast iron skillet). Transfer to an oven pre-heated to 180°C and bake fro between 25 and 30 minutes, or until the eggs are just set in the centre.
Sprinkle with parsley and ground sumac, cut into wedges and serve.
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