SAEDNEWS: Another type of kuku is the fish kuku, which is exceptionally delicious and native to the Gilan region. It is usually prepared on important nights of the year, such as New Year’s Eve. This kuku is one of the most traditional dishes of Gilan, and making it is surprisingly simple.
Servings: 3–4 as a main dish | 6–7 as an appetizer
Green garlic (chopped): 500 g
Oil: 3 tbsp
Ashpel fish: 150–200 g
Turmeric: 1/2 tsp
Salt: to taste
Eggs: 4
Clean and wash the green garlic, chop the stems, and sauté in 1 tablespoon of oil over low heat. Remove from heat and let cool.
Rinse the ashpel fish in cold water, place in a strainer, and remove the outer skin.
Mix the green garlic, ashpel fish, turmeric, and salt together.
Preheat the oven to 350°F (180°C). Place the oven rack in the middle.
Pour 2 tablespoons of oil into a 22 cm round nonstick pan or a 20×15 cm rectangular pan.
Beat the eggs until yolks and whites are fully combined. Add to the fish mixture and pour everything into the pan. Bake for 20–30 minutes until cooked.
Transfer the kuku to a serving dish and serve with plain rice.
You can replace green garlic with 150 g chopped leeks, 150 g chopped parsley, and 2–3 cloves of chopped garlic. No need to sauté the herbs in this case.
If you don’t have an oven, heat 3 tablespoons of oil in a pan. Pour in the kuku mixture and cover to cook one side. Flip the kuku, add 2 more tablespoons of oil (do not cover), and cook until the other side is golden.
