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Thursday, May 20, 2010

Hoss Zaré's Persian Kuku

Posted By on Thu, May 20, 2010 at 11:16 AM

click to enlarge Hoss Zaré , in his semi-eponymous restaurant. - ZARÉ AT FLY TRAP
  • Zaré at Fly Trap
  • Hoss Zaré , in his semi-eponymous restaurant.
In parts 1 and 2 of our Q & A with Zaré at Fly Trap's Hoss Zaré, the chef talked about his inspirations and hinted at future plans. Today, Zaré shares his recipe for fresh herb kuku, the omelet traditionally served during Persian New Year (noruz) in early spring. Every region prepares it differently, Zaré says, but the basics are the same. The green herbs symbolize rebirth and the eggs represent fertility and happiness in the year to come.

Kuku by Hoss Zaré

Zare Advieh (Spice Mixture):

1 tablespoon dried rose petals

1 tablespoon ground cinnamon

1 tablespoon ground cardamom

1/2 tablespoon ground cumin

1/2 teaspoon ground angelica

1/2 teaspoon Spanish sweet paprika

1/2 teaspoon fenugreek

1/4 teaspoon nutmeg

The Omelet:

1/2 cup clarified butter

8 eggs

1 teaspoon baking powder

Salt and pepper to taste

4 garlic cloves, finely chopped

1 cup garlic chives (i.e., Chinese chives), chopped

1 cup Italian parsley, chopped

1 cup cilantro, chopped

1 cup fresh dill, chopped

1/2 cup fresh tarragon leaves

4 tablespoons dried barberries

1 tablespoon all-purpose flour

½ cup panko

Chive and Tarragon Emulsion Sauce:

1 cup verjus

1/2 cup chopped chives

1/2 cup fresh tarragon leaves, chopped

2 tablespoons unsalted butter


1. Combine ingredients for spice mixture; mix thoroughly.

2. Preheat oven to 400°F. Pour clarified butter into a 12-inch baking dish lined with parchment paper.

3. Break eggs into a large bowl. Add baking powder, Zare Advieh (Spice Mixture), pinch of salt and pepper. Lightly beat. Fold in garlic, chopped herbs, half the barberries, flour, and panko. Adjust seasoning to taste. Pour egg mixture into prepared baking dish and bake uncovered 50-55 minutes, until edges are golden brown.

4. Meanwhile, make the sauce. In a small saucepan, bring the verjus to a boil. Reduce heat to a simmer and reduce by half. Add the herbs and blend finely with an immersion blender, slowly adding butter. Season to taste. Sauce can be served warm or cold.

5. To serve, unmold by loosening edges with a knife and inverting dish onto a serving platter. Remove parchment paper. Cut into triangle shapes, spoon chive sauce on a plate, and place kuku on top. Garnish with the reserved barberries and serve with yogurt and warm lavash if desired.

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Tamara Palmer


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