Kuku [0000970]

Ingredients:

4 large eggs
2 cups fresh spinach, finely chopped
1 cup fresh herbs (a mixture of parsley, cilantro, and dill), finely chopped
1/2 cup walnuts, coarsely chopped
1/2 cup red onion, finely chopped
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
Salt and black pepper to taste
2-3 tablespoons vegetable oil for frying

Instructions:

In a large mixing bowl, beat the eggs until well combined.

Add the finely chopped spinach, fresh herbs, coarsely chopped walnuts, finely chopped red onion, ground turmeric, ground cumin, salt, and black pepper to the beaten eggs. Mix everything together until all ingredients are evenly distributed.

Heat 2-3 tablespoons of vegetable oil in a non-stick skillet over medium heat.

Pour the egg mixture into the skillet and spread it evenly.

Cook the kuku on medium heat for about 10-12 minutes, or until the edges are set and the middle is slightly jiggly.

Preheat your broiler.

Place the skillet under the broiler for 2-3 minutes or until the top of the kuku is golden brown and fully set. Be sure to use an oven-safe skillet.

Remove the kuku from the oven and let it cool for a few minutes.

Once cooled, cut the kuku into wedges or squares and serve it as an appetizer. It can be served warm or at room temperature.

Enjoy your gluten-free Iranian kuku appetizers, a flavorful and nutritious dish with a touch of Persian cuisine!