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Saying that it can be vegetarian shouldn't be the defining feature of the dish
 
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{{Short description|Food}}
{{Infobox food
{{Infobox food
| name = Kuku
| name = Kuku
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| course = [[Side dish]], [[main course]], or midday course
| course = [[Side dish]], [[main course]], or midday course
| main_ingredient = Eggs
| main_ingredient = Eggs
| variations = Herb kuku, potato kuku, eggplant kuku, roe kuku
| variations = Herb kuku, potato kuku, eggplant kuku
| similar_dish = [[Frittata]], [[Quiche]], [[Eggah]]
| similar_dish = [[Frittata]], [[Quiche]], [[Eggah]]
}}
}}


'''Kuku''' ({{lang-fa|کوکو}}), also spelled as '''kookoo''', is an egg-based and often [[vegetarianism|vegetarian]] [[Iranian cuisine|Iranian]] dish made of whipped eggs folded in various ingredients. It is similar to the [[Italian cuisine|Italian]] [[frittata]], the [[French cuisine|French]] [[quiche]], or an open-faced [[omelette]], but it typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over<ref name="Brown_1984">{{cite book |title=Vegetarian Cookbook |first=Sarah |last=Brown |publisher=HarperCollins |year=1984 |isbn=0-7225-2694-6|page=127}}</ref> or grilled briefly to set the top layer.<ref name="Riley_2007">{{cite book |title=The Oxford Companion to Italian Food |first=Gillian |last=Riley |date=1 November 2007 |publisher=Oxford University Press |page=168 |chapter=Eggs}}</ref> It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt or salad.<ref>{{cite book |url=https://books.google.com/books?id=19C3DnJyWE0C |title=A Taste of Persia: An Introduction to Persian Cooking |first=Najmieh |last=Batmanglij |date=24 October 2007 |publisher=I.B. Tauris |page=49}}</ref> In parts of northern Iran, kuku might be used as a midday meal, and might be served with either plain cooked rice (''[[kateh|kate]]'') or bread.<ref name="Gilan"/>
'''Kuku''' or '''kookoo''' ({{lang-fa|کوکو}}) is an [[Iranian cuisine|Iranian dish]] made of whipped eggs with various ingredients folded in. It is similar to the [[Italian cuisine|Italian]] [[frittata]], the [[French cuisine|French]] [[quiche]], or an open-faced [[omelette]], but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over<ref name="Brown_1984">{{cite book |title=Vegetarian Cookbook |first=Sarah |last=Brown |publisher=HarperCollins |year=1984 |isbn=0-7225-2694-6|page=127}}</ref> or grilled briefly to set the top layer.<ref name="Riley_2007">{{cite book |title=The Oxford Companion to Italian Food |first=Gillian |last=Riley |date=1 November 2007 |publisher=Oxford University Press |page=168 |chapter=Eggs}}</ref> It is served either hot or cold as a starter, side dish, or a main course, and is accompanied with bread and either yogurt or salad.<ref>{{cite book |url=https://books.google.com/books?id=19C3DnJyWE0C |title=A Taste of Persia: An Introduction to Persian Cooking |first=Najmieh |last=Batmanglij |date=24 October 2007 |publisher=I.B. Tauris |page=49}}</ref>


== About ==
⚫
Cookbooks from [[Iran]]'s [[Safavid dynasty|Safavid]] and [[Qajar dynasty|Qajar]] periods mention kuku.<ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/coriander-coriandrum-sativum-l |encyclopedia=Encyclopædia Iranica |title=Coriander |publication-date=31 October 2011 |volume=VI |page=273 |first=Hūšang |last=Aʿlam}}</ref> Qajar documents introduce it as a side dish.<ref name="Qajar">{{cite encyclopedia |url=http://www.iranicaonline.org/articles/qajar-14-cuisine |encyclopedia=Encyclopædia Iranica |title=Qajar dynasty xiv. Qajar Cuisine |year=2015 |access-date=19 March 2015 |edition=online |first=Shireen |last=Mahdavi}}</ref> Herb kuku ({{transl|fa|kuku sabzi}}), which is the most popular type,<ref name="Gilan"/> is served traditionally at [[Nowruz]], the Iranian New Year's Day,<ref name="Qajar"/><ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/berenj-rice |encyclopedia=Encyclopædia Iranica |title=Berenj "rice" |publication-date=15 December 1989 |volume=IV |pages=147–163 |first1=Marcel |last1=Bazin |first2=Christian |last2=Bromberger |first3=Daniel |last3=Balland |first4=Ṣoḡrā |last4=Bāzargān}}</ref> and also at [[Easter]],<ref>{{cite news |url=https://www.latimes.com/food/la-fo-kuku-recipes-20170307-story.html |title=Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch|first=Amy|last=Scattergood |work=Los Angeles Times |publication-date=13 April 2017}}</ref> which is celebrated by the [[Iranian Armenians]] and [[Iranian Georgians]].
Cookbooks from the [[Safavid dynasty|Safavid]] and [[Qajar dynasty|Qajar]] periods in Persia (now Iran) mention kuku.<ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/coriander-coriandrum-sativum-l |encyclopedia=Encyclopædia Iranica |title=Coriander |publication-date=31 October 2011 |volume=VI |page=273 |first=Hūšang |last=Aʿlam}}</ref> Qajar documents introduce it as a side dish.<ref name="Qajar">{{cite encyclopedia |url=http://www.iranicaonline.org/articles/qajar-14-cuisine |encyclopedia=Encyclopædia Iranica |title=Qajar dynasty xiv. Qajar Cuisine |year=2015 |access-date=19 March 2015 |edition=online |first=Shireen |last=Mahdavi}}</ref>

⚫
Herb kuku ({{transl|fa|kuku sabzi}}), which is the most popular type,<ref name="Gilan" /> is served traditionally at [[Nowruz]], the Iranian New Year's Day,<ref name="Qajar" /><ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/berenj-rice |encyclopedia=Encyclopædia Iranica |title=Berenj "rice" |publication-date=15 December 1989 |volume=IV |pages=147–163 |first1=Marcel |last1=Bazin |first2=Christian |last2=Bromberger |first3=Daniel |last3=Balland |first4=Ṣoḡrā |last4=Bāzargān}}</ref> symbolizing a fresh start<ref>{{Cite web|date=2020-10-23|title=Kuku Sabzi - No Dairy Frittata with Fresh Herbs|url=https://kitchenstarts.com/kuku-sabzi-no-diary-frittata-recipe/|access-date=2021-03-30|website=Kitchen Starts|language=en-US}}</ref> and also at [[Easter]],<ref>{{cite news |url=https://www.latimes.com/food/la-fo-kuku-recipes-20170307-story.html |title=Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch|first=Amy|last=Scattergood |work=Los Angeles Times |publication-date=13 April 2017}}</ref> which is celebrated by the [[Iranian Armenians]] and [[Iranian Georgians]].


==Cooking methods==
==Cooking methods==
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==Variations==
==Variations==
Kuku is made with various ingredients and in a variety of styles,<ref>{{cite book |title=Persian Cooking: A Table of Exotic Delights |first=Nesta |last=Ramazani |pages=53–65 |chapter=Persian Souffles (Kookoo) |publisher=Ibex |year=1997 |isbn=0936347775 |url=https://books.google.com/books?id=GOidnQOUco0C&q=kookoo}}</ref> including herb kuku ({{transl|fa|kuku sabzi}}), potato kuku ({{transl|fa|kuku sibzamini}}), eggplant kuku ({{transl|fa|kuku-ye bādenjān}}, {{transl|glk|vereqā}}), roe kuku ({{transl|glk|ašbal kuku}}), and yogurt kuku ({{transl|fa|kuku-ye māst}}).<ref>{{cite web |url=https://www.washingtonpost.com/recipes/yogurt-kuku/8807/ |title=Yogurt Kuku |first=Julia |last=Ewan |publication-date=24 January 2007 |work=The Washington Post}}</ref><ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/carrot-the-taproot-of-daucus-l |encyclopedia=Encyclopædia Iranica |title=Carrot |publication-date=15 December 1990 |volume=V |pages=13–17 |first=Hūšang |last=Aʿlam}}</ref>
Kuku is made with various ingredients and in a variety of styles,<ref>{{cite book |title=Persian Cooking: A Table of Exotic Delights |first=Nesta |last=Ramazani |pages=53–65 |chapter=Persian Souffles (Kookoo) |publisher=Ibex |year=1997 |isbn=0936347775 |url=https://books.google.com/books?id=GOidnQOUco0C&q=kookoo}}</ref> including herb kuku ({{transl|fa|kuku sabzi}}), potato kuku ({{transl|fa|kuku sibzamini}}), eggplant kuku ({{transl|fa|kuku-ye bādenjān}}, {{transl|glk|vereqā}}), roe kuku ({{transl|glk|ašbal kuku}}), and yogurt kuku ({{transl|fa|kuku-ye māst}}).<ref>{{cite news |url=https://www.washingtonpost.com/recipes/yogurt-kuku/8807/ |title=Yogurt Kuku |first=Julia |last=Ewan |publication-date=24 January 2007 |newspaper=The Washington Post}}</ref><ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/carrot-the-taproot-of-daucus-l |encyclopedia=Encyclopædia Iranica |title=Carrot |publication-date=15 December 1990 |volume=V |pages=13–17 |first=Hūšang |last=Aʿlam}}</ref>


===Herb kuku===
===Herb kuku===
Herb kuku, or {{transl|fa|kuku sabzi}} in [[Persian language|Persian]], is the most common type of kuku.<ref name="Gilan"/> It is made of eggs and herbs such as leeks and parsley. Garlic, which is especially popular in the northern regions of Iran, is also used as an ingredient.<ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/garlic |encyclopedia=Encyclopædia Iranica |title=Garlic |publication-date=2 February 2012 |volume=X |page=315 |first=Etrat |last=Elahi}}</ref>
Herb kuku ({{Lang-fa|کوکو سبزی|lit=kuku sabzi}}; {{Lang-az|göyərti küküsü|lit=green kuku}}),<ref>{{Cite web |last=Buyuran |first=Feride |date=2011-07-09 |title=Fresh Herb Kuku (Kükü) {{!}} AZ Cookbok |url=https://azcookbook.com/2011/07/09/fresh-herb-kuku/ |access-date=2022-09-08 |website=AZ Cookbook |language=en-US}}</ref> is the most common type of kuku.<ref name="Gilan"/> It is made of eggs and herbs such as leeks and parsley. Garlic, which is very popular in the northern regions of Iran, is also used as an ingredient.<ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/garlic |encyclopedia=Encyclopædia Iranica |title=Garlic |publication-date=2 February 2012 |volume=X |page=315 |first=Etrat |last=Elahi}}</ref>

Another variation is a recipe for walnut and herb kuku ({{Lang-fa|gerdu kuku}}''; {{Lang-az|qozlu kükü}}''), the addition of nuts changes the texture of the dish.<ref>{{Citation |title=Learn how to make walnut kükü |url=https://www.youtube.com/watch?v=_YsRKh_uejc |access-date=2022-09-08 |language=en}}</ref>

=== Cauliflower kuku ===
Cauliflower kuku (''kuku-ye gol-e-kalam'') features caramelized onions and cauliflower.<ref name=":0">{{Cite book |last=Batmanglij |first=Najmieh |url=https://books.google.com/books?id=9co8YgEACAAJ |title=Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies |date=2011 |publisher=Mage Publishers |isbn=978-1-933823-47-8 |pages=144 |language=en}}</ref> [[Najmieh Batmanglij]]'s early English-language Persian cookbook, ''Food of Life'' (1986) featured a version of the dish.<ref name=":0" />


===Potato kuku===
===Potato kuku===
Potato kuku, or {{transl|fa|kuku sibzamini}} in Persian,<ref>{{cite book |title=The Saffron Tales: Recipes from the Persian Kitchen |last=Khan |first=Yasmin |publisher=Bloomsbury Publishing |year=2016 |isbn=1408868741 |pages=76}}</ref> which is identical to the [[Spanish omelette]] (potato tortilla),<ref name="Qajar"/> is made of eggs, potatoes and other ingredients.
Potato kuku, or {{transl|fa|kuku sibzamini}} in Persian,<ref>{{cite book |title=The Saffron Tales: Recipes from the Persian Kitchen |last=Khan |first=Yasmin |publisher=Bloomsbury Publishing |year=2016 |isbn=978-1408868744 |pages=76}}</ref><ref name="Qajar"/> is made of eggs, potatoes, spices like saffron, and/or turmeric, and other ingredients.<ref>{{Cite web |last= |first= |date=2021-11-10 |title=Kuku Sibzamini With Lemon Yogurt |url=https://www.bonappetit.com/recipe/kuku-sibzamini-with-lemon-yogurt |access-date=2023-12-06 |website=Bon Appétit |publisher=Condé Nast |language=en-US}}</ref> It has been compared to [[Spanish omelette]] (potato tortilla), and to [[Latke|latkes]].


===Eggplant kuku===
===Eggplant kuku===
Eggplant kuku,<ref>{{cite news |url=https://www.theguardian.com/lifeandstyle/2010/jan/02/aubergine-kuku-recipe-vegetarian-cooking |work=The Guardian |title=Yotam Ottolenghi's aubergine kuku recipe |first=Yotam |last=Ottolenghi |publication-date=1 January 2010}}</ref> known as {{transl|fa|kuku-ye bādenjān}} in [[Persian language|Persian]] and {{transl|glk|vereqā}} in [[Gilaki language|Gilaki]],<ref name="Gilan"/> is made of mashed eggplant and eggs, together with other ingredients such as parsley, walnuts, onions, and barberries.<ref>{{cite book |first=M.R. |last=Ghanoonparvar |title=Persian Cuisine |location=Lexington |year=1982 |series=1 |page=134}}</ref><ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/badenjan-egeplant-aubergine |encyclopedia=Encyclopædia Iranica |title=Bādenjān |publication-date=19 August 2011 |volume=III |pages=366–368 |first1=F. |last1=Aubaile-Sallenave |first2=ʿE. |last2=Elāhī}}</ref>
Eggplant kuku,<ref>{{cite news |url=https://www.theguardian.com/lifeandstyle/2010/jan/02/aubergine-kuku-recipe-vegetarian-cooking |work=The Guardian |title=Yotam Ottolenghi's aubergine kuku recipe |first=Yotam |last=Ottolenghi |publication-date=1 January 2010}}</ref> known as {{transl|fa|kuku-ye bādenjān}} in [[Persian language|Persian]] is made of mashed eggplant and eggs, together with other ingredients such as parsley, walnuts, onions, and barberries.<ref>
{{cite book
|last1=Ghanoonparvar
|first1=M.R.
|authorlink1=M.R. Ghanoonparvar
|title=Persian Cuisine I: Traditional Foods
|url=https://lccn.loc.gov/82061281
|date=1982
|publisher=Mazda Publishers
|location=Lexington, Kentucky|lccn=82061281
}}</ref><ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/badenjan-egeplant-aubergine |encyclopedia=Encyclopædia Iranica |title=Bādenjān |publication-date=19 August 2011 |volume=III |pages=366–368 |first1=F. |last1=Aubaile-Sallenave |first2=ʿE. |last2=Elāhī}}</ref>


===Roe kuku===
===Roe kuku===
Roe kuku, known as {{transl|glk|ašbal kuku}} or {{transl|glk|ašbol kuku}} in [[Gilaki language|Gilaki]],<ref name="Gilan"/> is a local variant of kuku in Gilan that includes [[roe]] ([[caviar]]).<ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/caviar |encyclopedia=Encyclopædia Iranica |title=Caviar |publication-date=15 December 1990 |volume=V |pages=99–101 |first=Hūšang |last=Aʿlam}}</ref>
Roe kuku, known as {{transl|glk|ašbal kuku}} or {{transl|glk|ašbol kuku}} in [[Gilaki language|Gilaki]],<ref name="Gilan"/> is a local variant of kuku in Gilan that includes [[roe]] ([[caviar]]).<ref>{{cite encyclopedia |url=http://www.iranicaonline.org/articles/caviar |encyclopedia=Encyclopædia Iranica |title=Caviar |publication-date=15 December 1990 |volume=V |pages=99–101 |first=Hūšang |last=Aʿlam}}</ref>


==See also==
== See also ==
{{Portal|Iran|Food
}}
* [[Frittata]], a similar Italian dish
* [[Frittata]], a similar Italian dish
* [[Eggah]], a similar Arab dish
* [[Eggah]], a similar Arab dish
Line 48: Line 69:


==External links==
==External links==
* {{cite web |url=http://familyspice.com/recipes/recipe/?recipe_id=140 |title=Persian Herb Quiche &#124; Kookoo Sabzi (Kuku Sabzi) |work=Family Spice |last=Bashar |first=Laura}}
* {{cite web |url=http://familyspice.com/recipes/recipe/?recipe_id=140 |title=Persian Herb Quiche &#124; Kookoo Sabzi (Kuku Sabzi) |work=Family Spice |last=Bashar |first=Laura |access-date=2014-10-14 |archive-date=2014-10-19 |archive-url=https://web.archive.org/web/20141019000100/http://familyspice.com/recipes/recipe/?recipe_id=140 |url-status=dead }}
* {{cite web |url=http://www.iranchamber.com/recipes/vegetarian/kookoo_sabzi.php |title=Kookoo-e Sabzi |work=Iran Chamber Society}}
* {{cite web |url=http://www.iranchamber.com/recipes/vegetarian/kookoo_sabzi.php |title=Kookoo-e Sabzi |work=Iran Chamber Society}}
* {{cite web |url=https://www.splendidtable.org/recipes/cauliflower-kuku |title=Cauliflower Kuku |first=Najmieh |last=Batmanglij |work=Splendid Table}}
* {{cite web |url=https://www.splendidtable.org/recipes/cauliflower-kuku |title=Cauliflower Kuku |first=Najmieh |last=Batmanglij |work=Splendid Table}}
*Baratzadeh, Emily. "[https://kitchenstarts.com/kuku-sabzi-no-diary-frittata-recipe/ Kuku Sabzi - No Dairy Frittata with Fresh Herbs]" Kitchen Starts.


{{Cuisine of Iran|kuku}}
{{Cuisine of Iran}}
{{Cuisine of Azerbaijan}}
{{Cuisine of Azerbaijan}}


Latest revision as of 13:21, 28 June 2024

Kuku
Kuku sabzi (herb kuku) topped with barberries and walnuts
TypeOmelette
CourseSide dish, main course, or midday course
Place of originIran
Associated cuisineIranian cuisine
Main ingredientsEggs
VariationsHerb kuku, potato kuku, eggplant kuku
Similar dishesFrittata, Quiche, Eggah

Kuku or kookoo (Persian: کوکو) is an Iranian dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over[1] or grilled briefly to set the top layer.[2] It is served either hot or cold as a starter, side dish, or a main course, and is accompanied with bread and either yogurt or salad.[3]

About[edit]

Cookbooks from the Safavid and Qajar periods in Persia (now Iran) mention kuku.[4] Qajar documents introduce it as a side dish.[5]

Herb kuku (kuku sabzi), which is the most popular type,[6] is served traditionally at Nowruz, the Iranian New Year's Day,[5][7] symbolizing a fresh start[8] and also at Easter,[9] which is celebrated by the Iranian Armenians and Iranian Georgians.

Cooking methods[edit]

Cooking kuku sabzi (herb kuku) in a pan

The traditional preparation of kuku involves frying the ingredients in oil over a low heat and is accomplished with steaming in a closed space.[10] Baking is also a popular method nowadays. An extra thickness is given to the dish by adding yeast.[6] The ultimate result is a cake-like omelette that is usually served with bread, but it might rather be accompanied with rice, particularly in the northern Iranian province of Gilan, where the consumption of rice in general was traditionally preferred over bread.[6]

Variations[edit]

Kuku is made with various ingredients and in a variety of styles,[11] including herb kuku (kuku sabzi), potato kuku (kuku sibzamini), eggplant kuku (kuku-ye bādenjān, vereqā), roe kuku (ašbal kuku), and yogurt kuku (kuku-ye māst).[12][13]

Herb kuku[edit]

Herb kuku (Persian: کوکو سبزی, lit. 'kuku sabzi'; Azerbaijani: göyərti küküsü, lit. 'green kuku'),[14] is the most common type of kuku.[6] It is made of eggs and herbs such as leeks and parsley. Garlic, which is very popular in the northern regions of Iran, is also used as an ingredient.[15]

Another variation is a recipe for walnut and herb kuku (Persian: gerdu kuku; Azerbaijani: qozlu kükü), the addition of nuts changes the texture of the dish.[16]

Cauliflower kuku[edit]

Cauliflower kuku (kuku-ye gol-e-kalam) features caramelized onions and cauliflower.[17] Najmieh Batmanglij's early English-language Persian cookbook, Food of Life (1986) featured a version of the dish.[17]

Potato kuku[edit]

Potato kuku, or kuku sibzamini in Persian,[18][5] is made of eggs, potatoes, spices like saffron, and/or turmeric, and other ingredients.[19] It has been compared to Spanish omelette (potato tortilla), and to latkes.

Eggplant kuku[edit]

Eggplant kuku,[20] known as kuku-ye bādenjān in Persian is made of mashed eggplant and eggs, together with other ingredients such as parsley, walnuts, onions, and barberries.[21][22]

Roe kuku[edit]

Roe kuku, known as ašbal kuku or ašbol kuku in Gilaki,[6] is a local variant of kuku in Gilan that includes roe (caviar).[23]

See also[edit]

References[edit]

  1. ^ Brown, Sarah (1984). Vegetarian Cookbook. HarperCollins. p. 127. ISBN 0-7225-2694-6.
  2. ^ Riley, Gillian (1 November 2007). "Eggs". The Oxford Companion to Italian Food. Oxford University Press. p. 168.
  3. ^ Batmanglij, Najmieh (24 October 2007). A Taste of Persia: An Introduction to Persian Cooking. I.B. Tauris. p. 49.
  4. ^ Aʿlam, Hūšang (31 October 2011). "Coriander". Encyclopædia Iranica. Vol. VI. p. 273.
  5. ^ a b c Mahdavi, Shireen (2015). "Qajar dynasty xiv. Qajar Cuisine". Encyclopædia Iranica (online ed.). Retrieved 19 March 2015.
  6. ^ a b c d e Bromberger, Christian. "Gilān xxi. Cooking". Encyclopædia Iranica (online ed.). Retrieved 29 June 2019.
  7. ^ Bazin, Marcel; Bromberger, Christian; Balland, Daniel; Bāzargān, Ṣoḡrā (15 December 1989). "Berenj "rice"". Encyclopædia Iranica. Vol. IV. pp. 147–163.
  8. ^ "Kuku Sabzi - No Dairy Frittata with Fresh Herbs". Kitchen Starts. 2020-10-23. Retrieved 2021-03-30.
  9. ^ Scattergood, Amy (13 April 2017). "Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch". Los Angeles Times.
  10. ^ Dupree, Nancy Hatch. "Cooking". Encyclopædia Iranica. Vol. VI. pp. 246–252. Retrieved 28 October 2011.
  11. ^ Ramazani, Nesta (1997). "Persian Souffles (Kookoo)". Persian Cooking: A Table of Exotic Delights. Ibex. pp. 53–65. ISBN 0936347775.
  12. ^ Ewan, Julia (24 January 2007). "Yogurt Kuku". The Washington Post.
  13. ^ Aʿlam, Hūšang (15 December 1990). "Carrot". Encyclopædia Iranica. Vol. V. pp. 13–17.
  14. ^ Buyuran, Feride (2011-07-09). "Fresh Herb Kuku (Kükü) | AZ Cookbok". AZ Cookbook. Retrieved 2022-09-08.
  15. ^ Elahi, Etrat (2 February 2012). "Garlic". Encyclopædia Iranica. Vol. X. p. 315.
  16. ^ Learn how to make walnut kükü, retrieved 2022-09-08
  17. ^ a b Batmanglij, Najmieh (2011). Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. p. 144. ISBN 978-1-933823-47-8.
  18. ^ Khan, Yasmin (2016). The Saffron Tales: Recipes from the Persian Kitchen. Bloomsbury Publishing. p. 76. ISBN 978-1408868744.
  19. ^ "Kuku Sibzamini With Lemon Yogurt". Bon Appétit. Condé Nast. 2021-11-10. Retrieved 2023-12-06.
  20. ^ Ottolenghi, Yotam (1 January 2010). "Yotam Ottolenghi's aubergine kuku recipe". The Guardian.
  21. ^ Ghanoonparvar, M.R. (1982). Persian Cuisine I: Traditional Foods. Lexington, Kentucky: Mazda Publishers. LCCN 82061281.
  22. ^ Aubaile-Sallenave, F.; Elāhī, ʿE. (19 August 2011). "Bādenjān". Encyclopædia Iranica. Vol. III. pp. 366–368.
  23. ^ Aʿlam, Hūšang (15 December 1990). "Caviar". Encyclopædia Iranica. Vol. V. pp. 99–101.

External links[edit]

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