I know, this one is unusual; I totally agree. But it still created a lot of buzz yesterday on MPK’s Facebook Fan Page! It was a lot of fun to read all the guesses in the comments based on the picture that I posted. You ask how did I think of this recipe? The only explanation that I have is that at the Farmer’s Market they had these hugely gorgeous celeries, and I could not help but buy one to make Khoreshteh Karafs. Then I was left with more leaves than I needed in my stew and I had to think quickly about how I was going to use them so that they wouldn’t go to waste.
And that’s how Barg-eh Karafs Kuku came to life! This recipe is truly a treat. If you love, or even just like, celery then you will also enjoy this kuku! Might I also add that the mint adds a very nice and subtle level of flavor and actually makes this Persian style omelette over the top!
3 cups celery leaves
1/2 cup fresh mint leaves, packed
1 tsp baking powder
1 tsp salt
dash of pepper
1 1/2 tbsp olive oil
Small chop both celery leaves and mint.
In a bowl beat eggs along with baking powder, salt, and pepper.
Using a plate with a diameter larger than the pan, flip the kuku onto the plate. Then carefully slide the kuku back into the pan. Alternatively, the kuku can be cut into four section and then each section can be flipped individually.
Regardless, make sure that the kuku is served with the green side up and not the brown side. I hope you’ll enjoy this kuku as much as we have!!!