Fava bean kuku (Kuku-ye shevid-o baqala) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 148) by Najmieh Batmanglij

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

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

    See recipe for variations.

  • metacritic on October 18, 2022

    This is an exceptional dish. Every kuku in this book has been a revelation. The eggs merely bind the dish whereas the vegetables and herbs provide the substance of the "omelette." I used double-peeled frozen favas as I have no patience for peeling them. The dish felt fresh and bursting with flavor (partly as a result of two entire bunches of dill). It was slightly undersalted with 1-tsp but that's probably what health warrants.

  • TrishaCP on March 12, 2013

    I made this using frozen favas from last summer. Similar to a frittata, but less eggy with lift provided by baking powder and since it is only 8 inch sized- a good option if you are only feeding a few. The dominant flavor was dill- which was heaven with the favas- it feels like you use tons of dill, but the flavor is perfect. I didn't have onions so used spring onions instead and wouldn't make that substitution again- I missed the oniony background notes. Really nice to bite into the sliced garlic as you make your way through this.

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