Zucchini kookoo (Kookoo kadoo) from Bottom of the Pot: Persian Recipes and Stories (page 199) by Naz Deravian

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

  • MsMonsoon on October 30, 2021

    Have been wanting to make this for a long time because I was intrigued by the barberries, rose, and list of spices. Takes a while to squeeze the water from the zucchini and squash. Agree there is a lot going on here, and not sure it's possible to even taste the saffron, but I liked the dish. The orange zest is quite assertive, and I can see this being a great brunch dish. Just realized it's dairy-free, too. And how fun is it to say "kookoo kadoo"?

  • Yildiz100 on June 20, 2020

    I needed only 1 tsp salt for the zucchini and an additional half for the mix, so use caution before adding the full 2.25 tsp. I didn't like the barberries here. I can't decide if it is just personal taste, a bad combo of flavors, or if it was just too many. This kookoo is much more heavily spiced than most zucchini kookoo and I am not convinced it works. The expensive saffron and rose disappeared under the cinnamon so not the best use of them. Next time I would use a simpler more traditional recipe.

  • MissKoo on May 19, 2020

    A bit labor intensive but worth the effort. Intriguing combination of flavors, and an excellent dish for breakfast (especially for houseguests) or brunch. Leftovers hold up well. I've served it at brunch together with the Arugula Orange Fennel Salad (p. 54) and the Sour Cherry and Feta Crostini (p. 66). Do pay attention to author's instructions to use a glass pan. When doubling the recipe I had to use one glass pan and one metal pan. The ingredients stick tenaciously to the latter; even after long soaking it's hard to clean.

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