epicurious
Kuku Kadoo
Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.
👥 4 Servings👤 Andy Baraghani📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
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.
medium leeks, white, pale green, and dark green parts, halved lengthwise, coarsely chopped2
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.
large eggs, beaten to blend8
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.
Lemon wedges (for serving)
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