Koukous : specialties of Iranian cuisine
Koukous are undoubtedly the most popular Iranian dishes. To eat as a starter or as an accompaniment.
Herbs are widely used in Iranian dishes. “Iran cuisine” has therefore decided to tell you about a flagship recipe of Iranian cuisine: Koukou, also spelled Kuku or Kookoo (کوکو) Koukou is traditionally eaten on March 21 during the festival of Nowruz, the New Year of the Persian calendar.
In Iranian gastronomy, “Koukou” means pancake and refers to any dish with fried vegetables and eggs as the basic ingredients. Koukou are very convenient to cook and don’t take much time to prepare. Indeed, the technique for making these koukou is quite similar to an omelet. All you need to do is bring a pan and a spatula and you’re good to go. There are two kinds of Koukou very popular and widespread in Iran: “Koukou Sabzi” or “Koukou Sibzamini”.
Iranian koukou sabzi is a classic of Persian cuisine, they are small egg pancakes full of aromatic herbs so much that they are all green!
In this verdant koukou we find a large amount of fresh herbs such as parsley, chives, coriander, dill, spinach and mint all mixed with eggs. It’s a vegetarian dish full of flavor, perfect for a starter or a brunch that even the most carnivorous of you will not be able to do without.
For the less courageous, it is possible to buy special dehydrated herbs koukou sabzi in Iranian grocery stores.
As a side dish, Koukou sabzi can be served with “masto moussir”, a succulent yogurt made with sweet crushed Iranian garlic seasoned with fragrant herbs from the mountains of Iran. This guarantees you a light and full of freshness entry.
If you are looking for a quick and easy dish to make among the multitudes of Iranian dishes, something that generally everyone enjoys, even children, then the Koukou Sibzamini is perfect for you! “Sibzamini” is the Persian equivalent of “potato”.
It’s a dish quite similar to the Spanish tortilla, in fact the koukou sibzamini is an Iranian recipe made with eggs, potatoes and Persian spices. Serve the koukou sibzamini with a mast-o-khiar or a mast-o-mussir, a salad, tomatoes, pickled cucumber or sweet and sour pickles.
Koukous for all tastes !
We have previously introduced you to koukou sabzi and koukou sibzamini, but know that there are koukous for all tastes and you can make them “your way”.
Indeed, you can opt for a Koukou morgh (with chicken) or a Koukou bademjan (with Eggplant). A little Iranian cooking tip: add pomegranate seeds or cranberries for a sweet and tangy touch. So, cook! Treat yourself with one of our many Koukous recipes available on Iran-Cuisine.