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Epicurious
Bon Appétit

Kuku Kadoo

By Andy Baraghani
Kuku kadoo topped with herbs in an iron skillet
Photograph by Graydon Herriott, food styling by Sue Li, prop styling by Aneta Florczyk.

Kukus (a Persian egg dish) can be made with a wide variety of fillings, like potatoes, eggplant, even dates. In this spring-y version, Andy Baraghani caramelizes the zucchini and leeks so they get sweeter and, in his words, “a lot more interesting” before he incorporates the eggs. To make it a full meal, serve each slice with a dollop of yogurt and warm flatbread.

What you’ll need

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