Fresh herb kuku (Kuku-ye sabzi) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 143) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sautéed fish with garlic and bitter orange (Mahi-ye sir-dagh ba narenj)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the suggested Spring, Wedding and New Year's dinner Menus on P615. Can use "Persian spice mix (Advieh)" recipe on P538 for store-bought advieh spice mix; sugar for grape molasses; and dried fenugreek leaves for fresh. See recipe for variation.

  • metacritic on March 23, 2021

    A brilliant way to use up herbs. I love this dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.