By Setareh Kiumarsi
Ingredients:
6 bunches of spring onions or 2 bunches of leeks
1 stalk celery
1 bell pepper
2 tomatoes
2 tablespoons barberries
2 tablespoons pumpkin seeds
1 tablespoon tomato paste
2 whole eggs
2 egg whites
Olive oil
Spices: garlic powder, onion powder, turmeric, thyme, saffron, ground coriander, and salt
Instructions:
1. Prepare the vegetables:
Finely chop the leeks (or spring onions). Chop the celery very finely so it cooks quickly. Chop the bell pepper.
2. Sauté vegetables:
In a pan, pour some olive oil and add garlic powder, onion powder, turmeric, and ground coriander. Heat until fragrant. Add the chopped vegetables and season with the same spices plus salt. Cover the pan and cook until vegetables soften slightly.
3. Add tomatoes, barberries, and seeds:
Finely chop the tomatoes and wash the barberries. Add tomatoes, barberries, and pumpkin seeds to the pan.
4. Add tomato paste:
Stir in 1 tablespoon tomato paste and mix everything thoroughly. Cover and let the mixture cook.
5. Prepare egg mixture:
In a separate bowl, whisk together 2 whole eggs and 2 egg whites. Add saffron, turmeric, salt, garlic powder, and onion powder. Mix well.
6. Combine and cook kuku:
Pour the egg mixture over the vegetables in the pan and smooth the top with a spoon. Cover the pan and cook on low heat for about 20 minutes until the kuku sets.
7. Finish cooking:
After a few minutes, divide the kuku into 6 portions and carefully flip each piece to cook both sides until golden brown.
Enjoy your Spring Onion & Leek Kuku!
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
