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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":501,"pronunciation":526,"substitutions":527,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"baseServings":466,"prepMinutes":549,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":553,"diet":557,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":544,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Too much heat, too little time, or both. Because there is far more herb than egg in the mixture, it cannot set quickly the way a thin omelette does. It needs at least twenty minutes over low heat with a lid on, so the trapped steam cooks the centre while the base browns slowly. If the outside is dark and the inside is still wet, your pan was too hot from the start.","Why is my kuku sabzi raw in the middle?",{"answer":398,"question":399},"No. Sliding the half-cooked kuku onto a plate and inverting it back into the pan gives the best result, with a crisp surface on both sides, but it is the step most likely to end in disaster. Baking the mixture in an oiled ovenproof dish at 180C for 35 to 40 minutes avoids the flip completely and produces a cake that slices more neatly, just with a softer crust.","Do I have to flip it?",{"answer":401,"question":402},"Zereshk are small dried red berries used across Persian cooking for sharp bursts of sourness, most famously scattered over saffron rice. They are sold at Iranian and Middle Eastern grocers and keep for a year in the freezer. You can leave them out, or use chopped dried sour cherries, but something acidic in the mixture stops the herbs and eggs tasting flat.","What are barberries and can I skip them?",{"answer":404,"question":405},"Not for a dish that is mostly herbs. Dried parsley and dill lose the volume and moisture that give kuku its structure, and the result is a dense, dusty egg cake. Frozen chopped herbs work well and are commonly used in Iranian kitchens — thaw them, then squeeze out as much water as you can before mixing.","Can I use dried herbs?",{"answer":407,"question":408},"Either, and cold is more common. It is standard picnic, lunchbox and Nowruz-table food, cut into diamonds or wedges and eaten at room temperature with bread, yogurt and pickles. Straight from the pan it is softer and the crust is at its best, so both versions have their argument.","Is kuku sabzi served hot or cold?",[410,411,412,413,414,415],"Dry the herbs completely after washing. Wet greens release water into the mixture and the kuku steams into something soggy instead of setting.","Chop by hand if you can. A food processor bruises the herbs and turns them dark and slimy, and the texture of the finished cake suffers.","Beat the eggs only until the yolks and whites are combined. Whipping air into them makes the kuku puff and then collapse.","Cook on genuinely low heat with a lid for at least 20 minutes before you think about flipping. The centre needs steam, not a hot pan.","Rinse and soak the barberries for ten minutes first — they arrive with grit, and dry ones scorch and turn bitter in the pan.","Let it rest for five minutes before cutting. Straight out of the pan it crumbles; rested, it slices cleanly into wedges.","🥬","Kuku sabzi is a frittata in structure only. The ratio is inverted from anything Italian: close to a kilo of parsley, coriander, dill and chives held together by six eggs, so the finished cake is dark green all the way through and tastes overwhelmingly of herbs rather than egg. Walnuts add crunch and a slight bitterness, barberries add sour red flecks, and a little turmeric warms the background. Cooked slowly under a lid it sets soft in the middle with a crisp browned base; cut into wedges or squares it is eaten warm, cold, in bread as a sandwich, or as part of the Nowruz table, where its greenness stands for renewal.","Kuku is a whole category of Iranian egg dishes — potato kuku, aubergine kuku, courgette kuku, chicken kuku — and sabzi, the herb version, is the most famous of them. It belongs firmly to the same herb-heavy tradition as ghormeh sabzi, and the two dishes share the idea that greens are a bulk ingredient rather than a seasoning. The technique is old and practical: eggs stretch expensive protein across a lot of cheap garden produce, and the cake keeps well for days without refrigeration, which made it ideal travelling and picnic food long before it became a festival dish.\n\nIts strongest association is with Nowruz, the Persian new year at the spring equinox. The traditional new year meal is sabzi polo ba mahi — herbed rice with fish — and kuku sabzi appears alongside it or in its place, with the green of the herbs read as a symbol of rebirth and the year ahead. Families make it in large trays, cut it into diamonds, and it stays on the table through days of visiting relatives, eaten cold with bread and pickles.\n\nThe cooking itself is where kuku sabzi is easy to get wrong, because it is not really an omelette and should not be treated like one. There is very little egg relative to solids, so the mixture cannot set quickly the way a thin frittata does — it needs low heat and a lid for twenty minutes or more, letting the steam cook the middle while the base slowly crisps. Cooked too fast, the outside browns to bitterness while the centre stays raw and wet. Some cooks add a spoonful of flour or a pinch of baking powder to help it hold and lighten, some consider that cheating, and both camps produce good kuku. Baking it in a dish in the oven is now common and removes the terrifying flip entirely, at the cost of a slightly less crisp crust.","Kuku sabzi keeps 4 days refrigerated and is arguably better cold on day two, when the herb flavour has settled and the texture has firmed. Traditionally it travels without refrigeration for a day, which is why it is picnic and journey food. Bring it back to room temperature rather than reheating hard, or warm wedges briefly in a dry pan to re-crisp the base. It freezes for 2 months in portions, though the texture becomes slightly spongy on thawing.",[421,422,423,424],"Keeps the herb-to-egg ratio where it belongs, so this reads as a green cake rather than a herby omelette.","Cooks it low and covered, which is the only reliable way to set the middle without burning the base.","Offers both the stovetop flip and the oven method, with an honest account of what each one costs you.","Uses walnuts and barberries as they are actually used in Iran, for texture and sourness rather than decoration.",[426,427,428],"Heavy non-stick frying pan with a lid, about 24 cm","Large plate for flipping","Sharp knife for chopping herbs",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},20,8,4,12,260,[436],"Flatbread, thick yogurt and torshi pickles — or cut cold into a sandwich with tomato and herbs the next day.",[438,441,444],{"name":439,"description":440},"Kuku sibzamini","The potato version: grated boiled potato with egg, turmeric and onion, fried into small patties rather than one large cake. Softer and more filling, and standard lunchbox food.",{"name":442,"description":443},"Baked kuku sabzi","The same mixture poured into an oiled dish and baked at 180C for 35 to 40 minutes. Removes the flip entirely and cuts more cleanly, at the cost of a properly crisp base.",{"name":445,"description":446},"Kuku sabzi with lettuce or spinach","Some cooks stretch the herbs with shredded lettuce or spinach, which softens the intensity and makes the dish cheaper. Common in larger households and perfectly traditional.",[448,454,458,462,465,470,476,480,483,486,489,493,496,499],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},250,"parsley","flat-leaf parsley, very finely chopped","g","For the herbs",{"qty":455,"ref":456,"name":457,"unit":452,"group":453},200,"cilantro","coriander, very finely chopped",{"qty":459,"ref":460,"name":461,"unit":452,"group":453},100,"dill","dill, finely chopped",{"qty":459,"ref":463,"name":464,"unit":452,"group":453},"chives","chives or scallion greens, finely sliced",{"qty":466,"ref":467,"name":467,"unit":468,"group":469},6,"eggs","piece","For the batter",{"qty":471,"ref":472,"name":473,"note":474,"unit":475,"group":469,"optional":8},1,"chickpea-flour","chickpea flour","helps it hold together — see substitutions","tbsp",{"qty":477,"name":478,"unit":479,"group":469,"optional":8},0.5,"baking powder","tsp",{"qty":477,"ref":481,"name":482,"unit":479,"group":469},"turmeric","ground turmeric",{"qty":484,"name":485,"unit":479,"group":469},1.5,"fine salt",{"qty":477,"ref":487,"name":488,"unit":479,"group":469},"black-pepper","freshly ground black pepper",{"qty":490,"ref":491,"name":492,"unit":452,"group":469},60,"walnuts","walnuts, roughly chopped",{"qty":494,"name":495,"unit":475,"group":469,"optional":8},3,"dried barberries (zereshk), rinsed and soaked",{"qty":432,"name":497,"unit":475,"group":498},"sunflower oil, for frying","To cook",{"qty":430,"ref":500,"name":500,"unit":452,"group":498,"optional":8},"butter",[502,506,509,512,517,522],{"tip":503,"text":504,"title":505},"It looks like far too much. It is the right amount, and it compacts once the egg goes in.","Wash all the herbs and dry them thoroughly in a salad spinner or between towels — any water left behind will leach out and stop the kuku setting. Chop everything as finely as you can by hand, thin stems included, and pile it into a very large bowl.","Wash, dry and chop the herbs",{"text":507,"title":508},"Beat {qty:eggs} of eggs in a separate bowl just until the yolks and whites come together, then whisk in the chickpea flour, baking powder, turmeric, salt and pepper until no lumps remain. Do not aerate them — a foamy batter puffs up and then sinks.","Make the batter",{"text":510,"title":511},"Pour the egg mixture over the herbs, add the walnuts and drained barberries, and fold with a spatula until every strand of herb is coated. The mixture should look like damp green stuffing rather than a pourable batter.","Combine everything",{"tip":513,"text":514,"title":515,"timerSeconds":516},"If you hear anything more than a faint whisper from the pan, the heat is too high. Kuku burns underneath long before it sets in the middle.","Heat 3 tablespoons of oil with the butter in a heavy non-stick pan over low heat. Tip in the mixture, press it flat with the back of the spatula into an even layer, cover, and cook for 20 to 25 minutes, until the top has lost its wet gloss and the edges pull slightly away from the pan.","Start it low and covered",1320,{"tip":518,"text":519,"title":520,"timerSeconds":521},"If the flip alarms you, bake it instead: pour the mixture into an oiled dish and give it 35 to 40 minutes at 180C.","Slide the kuku onto a large flat plate, add the remaining oil to the pan, then invert the pan over the plate and turn the whole thing back so the pale side lands face down. Cook uncovered for 8 to 10 minutes, until the base is firm, browned and comes away cleanly when you lift an edge.","Flip and crisp the second side",540,{"text":523,"title":524,"timerSeconds":525},"Slide the kuku onto a board and let it rest for 5 minutes so it firms up, then cut into wedges or diamonds. Serve warm or at room temperature with flatbread, yogurt and pickles.","Rest and cut",300,"KOO-koo sab-ZEE",[528,532,536,540],{"note":529,"swap":530,"original":531},"Both are sweeter than barberries, so use about two-thirds the quantity or the kuku starts tasting like a fruit cake.","Dried sour cherries or cranberries, roughly chopped","Barberries (zereshk)",{"note":533,"swap":534,"original":535},"Acceptable and widely used, but squeeze out every bit of water you can — this is the main cause of a wet, unset kuku.","Frozen chopped herb mix, thawed and squeezed very dry","Fresh herbs",{"note":537,"swap":538,"original":539},"The kuku works without nuts, though it loses a texture contrast that the soft herb base needs.","Toasted pistachios, or leave them out","Walnuts",{"note":541,"swap":542,"original":543},"The binder is optional and slightly contentious. Without it the kuku is more fragile but tastes purer; chickpea flour keeps it gluten-free.","1 tbsp plain flour, or nothing at all","Chickpea flour","kuku-sabzi","Kuku Sabzi (Persian Herb Frittata)","Kuku Sabzi","کوکو سبزی","iran",25,35,5,"easy",[554,555,556],"appetizer","main","snack",[558,559],"vegetarian","gluten-free",[467,450,456,460],[562,565,567,569],{"alt":563,"src":564},"Wedges of deep green Persian kuku sabzi herb frittata studded with walnuts and red barberries on a board","\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-4x3.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fkuku-sabzi\u002Fhero-1x1.jpg",[572,573,574,575,558,576,577],"kuku sabzi","persian herb frittata","nowruz","barberries","iranian eggs","herb cake","2026-08-20","dishroute-kitchen","A barely-bound Persian herb cake with far more greens than egg, studded with walnuts and barberries and cooked slowly until it sets deep green inside and crisp at the edges.",{"en":582},"\u002Frecipe\u002Fkuku-sabzi",{"items":584,"total":859,"page":471,"limit":860,"hasMore":861},[585,617,650,680,708,740,769,779,807,835],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":548,"baseServings":466,"prepMinutes":590,"cookMinutes":591,"difficulty":592,"course":593,"diet":595,"mainIngredients":596,"images":601,"keywords":611,"publishedAt":578,"updatedAt":578,"authorSlug":579},"ash-e-reshteh","Ash-e Reshteh (Persian Noodle, Bean and Herb Soup)","Ash-e Reshteh","آش رشته",30,75,"medium",[594,555],"soup",[558],[597,598,599,600],"chickpeas","lentils","spinach","mint",[602,605,607,609],{"alt":603,"src":604},"Bowl of thick dark green Persian ash-e reshteh soup swirled with pale kashk, crisp fried onions and mint oil","\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fash-e-reshteh\u002Fhero-1x1.jpg",[612,613,614,574,615,616,558],"ash-e reshteh","persian noodle soup","kashk","herb soup","iranian bean soup",{"slug":618,"title":619,"shortTitle":620,"nativeName":621,"romanized":620,"countrySlug":548,"region":622,"baseServings":466,"prepMinutes":590,"cookMinutes":430,"restMinutes":525,"difficulty":552,"course":623,"diet":625,"mainIngredients":628,"images":633,"keywords":643,"publishedAt":578,"updatedAt":578,"authorSlug":579},"faloodeh","Faloodeh (Shirazi Frozen Rose and Noodle Sorbet)","Faloodeh","فالوده","Shiraz, Fars province",[624],"dessert",[626,558,559,627],"vegan","dairy-free",[629,630,631,632],"cornstarch","rose-water","lime","sour-cherry",[634,637,639,641],{"alt":635,"src":636},"Glass of Persian faloodeh, white frozen starch noodles in icy rosewater syrup with lime and sour cherry syrup","\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Ffaloodeh\u002Fhero-1x1.jpg",[618,644,645,646,647,648,649],"persian dessert","shiraz","rosewater sorbet","frozen dessert","iranian sweets","sour cherry",{"slug":651,"title":652,"shortTitle":653,"nativeName":654,"countrySlug":548,"region":655,"baseServings":432,"prepMinutes":430,"cookMinutes":656,"difficulty":592,"course":657,"diet":658,"mainIngredients":660,"images":663,"keywords":673,"publishedAt":578,"updatedAt":578,"authorSlug":579},"persian-fesenjan","Fesenjan (Persian Walnut and Pomegranate Stew)","Fesenjan","خورش فسنجان","Gilan",150,[555],[627,559,659],"halal-friendly",[491,661,662],"pomegranate-molasses","chicken",[664,667,669,671],{"alt":665,"src":666},"Dark mahogany Persian fesenjan stew of chicken in walnut and pomegranate sauce, scattered with pomegranate seeds","\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fpersian-fesenjan\u002Fhero-1x1.jpg",[674,675,676,677,678,679],"fesenjan","walnut stew","pomegranate molasses","persian khoresh","iranian chicken stew","gilan",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":548,"baseServings":432,"prepMinutes":590,"cookMinutes":685,"difficulty":592,"course":686,"diet":687,"mainIngredients":688,"images":691,"keywords":701,"publishedAt":578,"updatedAt":578,"authorSlug":579},"persian-ghormeh-sabzi","Ghormeh Sabzi (Persian Herb and Dried Lime Stew)","Ghormeh Sabzi","قورمه سبزی",165,[555],[627,559,659],[689,450,456,690],"lamb","fenugreek",[692,695,697,699],{"alt":693,"src":694},"Dark green Persian ghormeh sabzi stew with lamb, kidney beans and a whole dried lime, served beside saffron rice","\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fpersian-ghormeh-sabzi\u002Fhero-1x1.jpg",[702,703,704,705,706,707,690],"ghormeh sabzi","persian herb stew","dried lime","iranian stew","khoresh","lamb stew",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"romanized":711,"countrySlug":548,"region":713,"baseServings":466,"prepMinutes":549,"cookMinutes":714,"restMinutes":715,"difficulty":592,"course":716,"diet":718,"mainIngredients":720,"images":723,"keywords":733,"publishedAt":578,"updatedAt":578,"authorSlug":579},"persian-halim","Halim (Persian Wheat and Lamb Breakfast Porridge)","Halim","حلیم","Nationwide, sold at dawn in Tehran",240,720,[717],"breakfast",[659,719],"nut-free",[689,500,721,722],"cinnamon","onion",[724,727,729,731],{"alt":725,"src":726},"Bowl of Persian halim wheat and lamb porridge topped with melted butter, cinnamon and sugar","\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fpersian-halim\u002Fhero-1x1.jpg",[734,735,736,737,738,739,689],"halim","persian breakfast","wheat porridge","iranian food","ramadan","gandom",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":548,"baseServings":432,"prepMinutes":590,"cookMinutes":745,"restMinutes":490,"difficulty":592,"course":746,"diet":748,"mainIngredients":749,"images":752,"keywords":762,"publishedAt":578,"updatedAt":578,"authorSlug":579},"persian-kabab-koobideh","Kabab Koobideh (Persian Minced Lamb Skewers)","Kabab Koobideh","کباب کوبیده",15,[555,747],"street-food",[627,559,659],[689,722,750,751],"saffron","sumac",[753,756,758,760],{"alt":754,"src":755},"Charred Persian kabab koobideh skewers of minced lamb beside saffron rice and a blistered grilled tomato","\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fpersian-kabab-koobideh\u002Fhero-1x1.jpg",[763,764,765,766,767,768],"kabab koobideh","persian kebab","minced lamb skewers","charcoal grill","iranian barbecue","saffron rice",{"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"baseServings":466,"prepMinutes":549,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":770,"diet":771,"mainIngredients":772,"images":773,"keywords":778,"publishedAt":578,"updatedAt":578,"authorSlug":579},[554,555,556],[558,559],[467,450,456,460],[774,775,776,777],{"alt":563,"src":564},{"alt":563,"src":566},{"alt":563,"src":568},{"alt":563,"src":570},[572,573,574,575,558,576,577],{"slug":780,"title":781,"shortTitle":782,"nativeName":783,"countrySlug":548,"region":655,"baseServings":432,"prepMinutes":745,"cookMinutes":784,"difficulty":552,"course":785,"diet":787,"mainIngredients":788,"images":792,"keywords":802,"publishedAt":578,"updatedAt":578,"authorSlug":579},"mirza-ghasemi","Mirza Ghasemi (Persian Smoked Eggplant and Egg)","Mirza Ghasemi","میرزا قاسمی",40,[554,786],"side",[558,559,627],[789,790,791,467],"eggplant","tomato","garlic",[793,796,798,800],{"alt":794,"src":795},"Shallow dish of Persian mirza ghasemi, dark smoked eggplant mashed with tomato and garlic with ribbons of set egg","\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero.jpg",{"alt":794,"src":797},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-16x9.jpg",{"alt":794,"src":799},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-4x3.jpg",{"alt":794,"src":801},"\u002Fimages\u002Frecipes\u002Fmirza-ghasemi\u002Fhero-1x1.jpg",[803,804,805,679,791,558,806],"mirza ghasemi","smoked eggplant","persian appetizer","aubergine dip",{"slug":808,"title":809,"shortTitle":810,"nativeName":811,"countrySlug":548,"baseServings":466,"prepMinutes":784,"cookMinutes":812,"restMinutes":745,"difficulty":813,"course":814,"diet":815,"mainIngredients":816,"images":819,"keywords":829,"publishedAt":578,"updatedAt":578,"authorSlug":579},"persian-tahchin","Tahchin (Persian Saffron Yogurt Rice Cake)","Tahchin","ته 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