Kuku sabzi

From The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother

Cookbook

Author(s): Jeff Smith

Page 350

Cuisine: Middle Eastern

eggs low-carb Persian vegetables

Reviews

1 reviews, average rating 3.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

wester

14 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

Very nice, but not as nice as the kuku eggplant on the next page.

Do serve with yogurt, as indicated. It needs a bit of acidity to show its full flavor.

It needed more time on the stove than given in the recipe. I used a teaspoon of ground coriander, and that worked well. I thought the amount of salt indicated was a bit much, so I decreased it. Next time I will only use a third of it.

Report