Ingredients with Measurements:
- 6 eggs
- 1/2 cup chopped walnuts
- 1/2 cup chopped fresh herbs (parsley, cilantro, dill)
- 1/2 cup chopped scallions
- 1/2 cup chopped cooked chicken
- 1/2 cup chopped cooked potatoes
- 1/2 cup chopped cooked carrots
- 1/2 cup chopped cooked beets
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground cumin
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, whisk together the eggs, salt, black pepper, turmeric, cinnamon, ground cardamom, and ground cumin until well combined.
2. Add the chopped walnuts, fresh herbs, scallions, cooked chicken, potatoes, carrots, and beets to the egg mixture and stir until evenly distributed.
3. Heat the vegetable oil in a non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the bottom is golden brown and the top is set.
5. Carefully flip the kuku salad over and cook for an additional 5-7 minutes, or until the other side is golden brown and the eggs are fully cooked.
6. Remove the kuku salad from the skillet and let it cool for a few minutes before slicing into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 9g
Protein: 13g
Substitutions for ingredients:
- Instead of walnuts, you can use almonds or pistachios.
- Instead of chicken, you can use turkey or beef.
- Instead of potatoes, you can use sweet potatoes or yams.
- Instead of carrots, you can use parsnips or turnips.
- Instead of beets, you can use red bell peppers or tomatoes.
Variations:
- Add feta cheese or goat cheese for a tangy flavor.
- Use different herbs such as mint or basil.
- Add raisins or dried cranberries for a sweet touch.
- Use different spices such as paprika or coriander.
Tips and tricks:
- Make sure to chop all the ingredients into small pieces for even distribution.
- Use a non-stick skillet to prevent the kuku salad from sticking.
- Let the kuku salad cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store leftover kuku salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover kuku salad in the microwave or in a non-stick skillet over medium heat until heated through.
Presentation ideas:
Serve the kuku salad on a platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, and pomegranate seeds.
Pairings:
Serve the kuku salad with pita bread, hummus, and a cucumber salad.
Suggested side dishes:
Roasted vegetables, quinoa salad, or tabbouleh.
Troubleshooting advice:
If the kuku salad is sticking to the skillet, add more oil or use a non-stick spray.
Food safety advice:
Make sure to cook the kuku salad until the eggs are fully cooked to prevent any risk of foodborne illness.
Food history:
Kuku salad is a traditional Persian dish that is typically served during the Persian New Year.
Flavor profiles:
Savory, nutty, and slightly sweet.
Serving suggestions:
Serve the kuku salad as a main dish or as a side dish.
Related Categories
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Region: Persian