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
Method:
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.
