Kukus (a Persian egg dish) can be made with a wide variety of fillings, like potatoes, eggplant, even dates. In this spring-y version, Andy Baraghani caramelizes the zucchini and leeks so they get sweeter and, in his words, “a lot more interesting” before he incorporates the eggs. To make it a full meal, serve each slice with a dollop of yogurt and warm flatbread.
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What you’ll need
Cast Iron Skillet
$30 At Amazon
Silicone Spatula
$13 At Amazon
Whisk
$10 At Amazon
Recipe information
Yield
4 servings
Ingredients
5
¼
3
2
¾
8
½
Preparation
Step 1
Heat a large ovenproof nonstick or cast-iron skillet with a lid over medium. Combine garlic and ¼ cup oil in pan and cook, stirring occasionally, until garlic is golden around the edges, about 2 minutes. Add zucchini and leeks, season with salt and pepper, and cook, tossing and stirring occasionally, until zucchini and leeks are very tender and almost jammy, 15–17 minutes. Sprinkle turmeric over and stir until vegetables are coated.
Step 2
Drizzle more oil around edges of skillet, then pour in eggs and season with salt and pepper. Swirl pan a few times to incorporate ingredients (also using a rubber spatula works well here). Cook, undisturbed, until eggs are set around edges of pan, 1–2 minutes. Cover and cook until bottom is set but top is still a little wet, about 4 minutes.
Step 3
Heat broiler. Uncover skillet and broil kuku, watching closely, until top is set and lightly browned, 2–3 minutes. Remove skillet from broiler and scatter herbs over kuku, squeeze juice from lemon wedges over, and season with more pepper.
Leave a Review
Reviews (15)
Back to TopCould add more spices, but cooked the recipe as written and it was very good. Light and flavorful. A winner.
Nancy
Portland Oregon
2/20/2023
Delicious! Easy, filling, great weeknight meal. I added thinly sliced potatoes and sautéed for a few minutes before adding the zucchini and leeks. Will be adding into the rotation.
Rachel
Victoria BC
10/5/2022
I read the recipe and thought "frittata without any dairy or cheese ... hmmm", but it was delicious. Excellent as written and very flavorful. Thanks Andy!
Laurel
DC
7/14/2022
Very simple and very easy but totally delicious! Promoted me to leave my first Bon Appetit review! Well done me! 😀 and Andy for the recipe obvs!
Simon
Belfast, UK
5/29/2022
Delicious, easy, fairly good for you. This was a nice (and somewhat surprising) mix of flavors.
Allrad
Washington, DC
4/23/2022
Delicious recipe! How can it be so good when it’s just eggs, s+p, a bit of tumeric, and some sautéed veggies? No idea, but I was so surprised that en egg dish without any milk or cream could be so delicate, rich and delicious. My spouse doesn’t like zucchini, but loved this! Definitely don’t scrimp on the herb salad and citrus squeeze on top. I added a bit of fresh flat leaf parsley to the dill, and subbed lime for the lemon. It was excellent and so easy to make. Would be a great dish for company.
SpatulaCity123
Los Angeles
3/31/2022
I have made kuku many times but this recipe is a little different and looks really good. It is on my menu plan for this week.
Carolynne
Philadelphia
3/27/2022