Prep Time:
15 minutes
Cook Time:
30 minutes
Serves:
6 servings
About the Recipe
Kuku Kadoo served with tomatoes and naan
Ingredients
1½ lb zucchini sliced thin or grated thick
1 red onion large or shallots, thinly sliced
2 cloves garlic large, grated
2½ tbsp olive oil
1/2 tbsp butter grass fed or olive oil
6 eggs large
1/3 tsp salt adjust to taste
1/2 tsp ground black pepper ground
1½ tsp advieh (buy online, or recipe for spice mix follows)
1/3 tsp saffron ground, dissolved in 1 tablespoon hot water
1/2 tsp turmeric
1½ tbsp rice flour or all-purpose flour
1½ tsp baking powder
3 tbsp green onions chives or basil, chopped
Advieh Spice Mix
4 teaspoon cumin
4 teaspoon cinnamon
2 teaspoon ground coriander
2 teaspoon ground cardamom
2 teaspoon ground turmeric
2 teaspoon dried rose petals
1 teaspoon black pepper
½ teaspoon ground clove
⅛ teaspoon ground nutmeg
Preparation
Preheat oven to 350º F.
Heat 1 tablespoon oil in a 10 inch cast iron skillet. Sauté onions or shallots until translucent. Then stir in grated garlic.
Next add zucchini and sauté for quite a while, until it’s fairly caramelized and most of the liquid has evaporated.
Then whisk the eggs well. In a separate bowl, mix salt, pepper, advieh spice mix, turmeric, flour and baking powder.
First, add a third of the whisked eggs plus the saffron/water mix into the spice-flour mixture and mix very well. Pour the remaining whisked eggs and stir.
Then add the sautéed vegetables to…