Persian Kuku with Saffron Potatoes and Herbs Recipe — Salt & Wind Travel (2024)

• 1/2 teaspoon saffron threads
• 3 tablespoons canola, grapeseed, or peanut oil
• 1 yellow onion small dice
• 2 garlic cloves grated
• 1 teaspoon kosher salt plus more for the yogurt
• Freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 6 large eggs beaten until smooth
• 1 pound cooked small red or buttercream potatoes cooled and diced
• 1 cup thinly sliced fresh chives
• 1 cup finely chopped fresh cilantro leaves and stems
• 1 cup finely chopped fresh dill
• 1 cup finely chopped fresh Italian parsley leaves
• 1/4 cup finely chopped toasted walnuts
• 1/2 teaspoon baking powder
• 2 tablespoons unsalted butter

For The Yogurt:

• 1 cup plain Greek yogurt
• 5 sprigs fresh mint leaves picked
• 1/2 lemon
• kosher salt
• Freshly ground black pepper

• To Make The Kuku:Pour 1 tablespoon of boiling water over the saffron and sit aside until ready to use.

  Meanwhile, heat the oil in a large (10-inch) cast iron or nonstick frying pan over medium-low heat. Add the onions and garlic, season with the 1 teaspoon of salt and a few cranks of freshly ground black pepper, stir to coat then cook until the onion is translucent, about 5 minutes.

• Add the coriander and turmeric to the pan and stir to coat. Cook until the mixture is fragrant about 30 seconds to 1 minute.Meanwhile, whisk together the eggs, potatoes, chives, cilantro, dill, parsley, walnuts, baking powder, and saffron threads and liquid. Add the onion mixture to the eggs and whisk to combine.

• Wipe out the pan and return it to the stove over medium-low heat then add the butter. When the butter foams, add the egg mix and cook until the edges just set, about 1 minute. Use a rubber spatula and run it around the edge of the kuku so it doesn't stick to the pan. Cover and cook until the the mixture is totally set, about 8 to 10 minutes more.

• Make The Yogurt Sauce:Meanwhile, stir together the yogurt, mint, the zest and juice of the lemon and season with salt and pepper. Taste and add more salt, pepper, or lemon, as desired.

• Serve The Kuku: When the kuku is set, remove it from the heat and keep it covered another 5 minutes. Cut the kuku into 6 to 12 pieces and serve, topped with the mint yogurt.

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