Servings: Serves 4

A Persian version of a set omelette, similar to a frittata. Kuku uses a mixed spice blend called advieh, which can vary a lot. If you can, use whole spices and ground them yourself.

Advieh is an aromatic Persian spice blend comparable to the Indian garam masala and is used for a variety of Persian recipes such as rice pilafs, grilled meats, stews, vegetables dishes, frittatas, soups, pickles and more. A staple in Persian kitchens, this spice blend has some common ingredients with garam masala, but it is actually milder and not spicy at all. The common ingredients include cardamom, cumin, cinnamon, dried rose petals, coriander, black pepper, turmeric, dried limes, cloves and such. As with any spice blend, there are many regional variations. Some that include caraway seeds, nutmeg, star anise, angelica (golpar in Persian).

A traditional kuku is mostly made up of chopped fresh herbs.  All egg dishes such as flans, frittata and tortillas are best served not straight away, but just warm or at room temperature. Serve with a simple green salad




 3 tbsp light olive oil
 1 red onion, sliced
 2 garlic cloves, finely chopped
 500 g courgettes, medium sliced
 6 large organic eggs, lightly beaten
 100 ml organic milk
 handful of chives, chopped
 handful of mint, chopped
 large handful of fat-leaf parsley, chopped
 salt and black pepper
For the advieh spice mix
 ¼ tsp ground turmeric
 ¼ tsp ground cinnamon
 ½ tsp ground cumin
 ½ tsp ground coriander
 ¼ tsp ground cardamom
 ¼ tsp persian dried lime powder (optional)

Mix all the spices for the advieh blend together in a small bowl.


Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan. Add the onion and fry on a low heat for 10 minutes to soften and start to brown.


Heat the grill to medium.


Remove the onion to a plate and add the remaining tablespoon of oil to the pan. Turn the heat up, add the courgettes and fry in batches (if need be) until they have some colour, about 2 3 minutes per side.


Add the garlic, advieh spice mix and the fried onions. Fry for a further 2 minutes, stirring, then season with salt and pepper.


Whisk the eggs with the milk in a large bowl, stir in the chopped herbs and pour over the top of the courgettes. Cook very gently for a few minutes until just set on the bottom.


Finish under the grill until just set all the way through (test by gently tipping it sideways,
no runny egg should appear). Wait for at least 5 minutes before cutting into wedges to serve (Garnish with extra chopped chives and a pinch of paprika, optional)

everything you need to know about fat

Add blanched and chopped spinach or chard leaves instead of or as well as, the courgette or some roasted chunks of aubergine.

If you make the spice mix – double up and keep in small jar for next time.

Add 1 tbsp of mild or medium curry powder instead of the advieh mix.

Use a mandoline to slice the courgettes, if you have one, for a more consistent thickness



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