Barg-eh Karafs Kuku ~ Celery Leaf Kuku

by My Persian Kitchen on December 12, 2012

I know, this one is unusual; I totally agree.  But it still created a lot of buzz yesterday on MPK’s Facebook Fan Page! It was a lot of fun to read all the guesses in the comments based on the picture that I posted. You ask how did I think of this recipe? The only explanation that I have is that at the Farmer’s Market they had these hugely gorgeous celeries, and I could not help but buy one to make Khoreshteh Karafs. Then I was left with more leaves than I needed in my stew and I had to think quickly about how I was going to use them so that they wouldn’t go to waste.

And that’s how Barg-eh Karafs Kuku came to life! This recipe is truly a treat. If you love, or even just like, celery then you will also enjoy this kuku! Might I also add that the mint adds a very nice and subtle level of flavor and actually makes this Persian style omelette over the top!

Ingredients

3 cups celery leaves
1/2 cup fresh mint leaves, packed
5 eggs
1 tsp baking powder
1 tsp salt
dash of pepper
1 1/2 tbsp olive oil

Small chop both celery leaves and mint.

In a bowl beat eggs along with baking powder, salt, and pepper.

Add small chopped celery and mint leaves.

Mix ingredients until nicely incorporated.

Warm a non-stick pan and add olive oil. Once the oil is warm, make sure that it covers the whole bottom and sides of the pan.

Add egg mixture and shake the pan so that it is all evenly distributed.

Cover and cook on medium-low for about 15 to 20 minutes until the edges of the kuku turn a light brown color.

Using a plate with a diameter larger than the pan, flip the kuku onto the plate. Then carefully slide the kuku back into the pan. Alternatively, the kuku can be cut into four section and then each section can be flipped individually.

Cover and cook for another 5 minutes.

Using the same plate flip the kuku back onto the plate. Then carefully slide onto a serving platter or on a board to cut into sections.

Regardless, make sure that the kuku is served with the green side up and not the brown side. I hope you’ll enjoy this kuku as much as we have!!!

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{ 3 comments… read them below or add one }

Ahu December 12, 2012 at 12:07 pm

Wow, this is beautiful and so creative! I guess you can sneak any green herb into kuku sabzi – possibilities are endless.

هانی شف December 13, 2012 at 1:50 pm

بسیار بسیار زیاااااااااااااد خوشحال شدم از پیدا کردن اینجا
کلی احساس غرور کردم..موفق باشین
بی نظیره

Kajal May 20, 2013 at 7:12 pm

Hi;
I am going to try this recipe. It looks appetizing. I also wanted to share with you that you can use Zucchini instead of Celery to cook Kuku. It is really tasty and healthy, just like celery :)

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