Kuku Gerdu – Walnut and Herb Frittata (Edit recipe)

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You say frittata: I say Kuku; you say (Spanish) tortilla: I say K . . . and we are saying the same thing – almost! It is actually a stretch to call this dish a frittata or a tortilla, but I don’t know a better comparison. Kuku is an Iranian egg-based dish that combines vegetables, herbs and/or meat mixed into the egg mixture along with spices, and is baked or pan-fried to create a light and fluffy savory delight. This Kuku is another specialty dish from the Caspian Sea region of Iran. This region has such an affinity for simple but exceptionally flavorful dishes that are naturally plant-forward and rely heavily on abundant local produce.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 4

Ingredients

1 Yukon Gold Potatoes, medium
1 cup Organic Walnuts, ground
1 Onion, small, grated
1/2 cup Parsley, finely chopped
1/4 cup fresh Dill, finely chopped
1/4 cup Mint Leaves, finely chopped
1/4 cup Chives, finely chopped
2 cloves Garlic, minced
1 tsp Salt, adjust to your taste
1/2 tsp Black Pepper
1 tsp Turmeric Powder
4 Eggs, large
6 Tbsp Avocado Oil, or oil of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the potato and enough water to cover it in a medium sized sauce pan, cover and cook until the potato has softened, about 15 minutes.
Once cooled, peel, grate and set aside in a medium sized mixing bowl.
Place the walnuts in a food processor and pulse until finely ground. Take extra care to not over process them. Remove and add to the mixing bowl.
Place the fresh herbs in the same food processor and pulse until you have a finely chopped mixture of herbs. Remove and add to the mixing bowl.
Add the remaining ingredients to the mixing bowl and mix well.
Select a medium sized pan, add 4 tablespoons of oil and heat over medium heat until the oil begins to shimmer.
Pour the entire Kuku mixture into the pan and shake until the mixture has spread and has an even smooth surface.
Cover, reduce the flame to medium low and cook for 15 minutes.
After 15 minutes, the Kuku mixture should have firmed up enough to be flipped over. The easiest way to do this is to cut the Kuku in quarters and flip each piece individually. If you would like to keep the Kuku whole, however, you can place a plate large enough to cover the pan and carefully flip the Kuku onto the plate. Once flipped, you can slide the Kuku back into the pan.
Add the remaining 2 tablespoons of oil to side of the pan and shake the Kuku around so that the oil spreads underneath it.
Cook uncovered for 10 minutes.
Remove the Kuku from the pan and serve with Persian flat breads, fresh herbs and a side of yogurt.

Notes

Dried herbs can be substituted for fresh ones, though be sure to cut the quantity to one third. // Other nuts (such as almonds, cashews, pecans, or pistachios) can be substituted for the walnuts.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	455
Fat:	41 g
Carbohydrates:	16 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	579 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.