Kuku Kadoo

Name: Kuku Kadoo
Yield: 4 servings
Ingredients: 5 garlic cloves, thinly sliced; ¼ cup extra-virgin olive oil, plus more for drizzling; 3 medium zucchini or summer squash (about 12 oz.), thinly sliced; 2 medium leeks, white, pale green, and dark green parts, halved lengthwise, coarsely chopped; Kosher salt, freshly ground pepper; ¾ tsp. ground turmeric; 8 large eggs, beaten to blend; ½ cup coarsely chopped dill and/or parsley; Lemon wedges (for serving)

By Andy Baraghani

March 15, 2022

Kuku kadoo topped with herbs in an iron skillet

Photograph by Graydon Herriott, food styling by Sue Li, prop styling by Aneta Florczyk.

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.

What you’ll need

Cast Iron Skillet
$40 At Amazon
Silicone Spatula
$13 At Amazon
Whisk
$14 $13 At Amazon

Recipe notes

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