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March 15, 2020

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Frank Fariello

What a lovely dish. The colors, the flavors all sound very appealing. I've always been intrigued by Persian cooking but have never quite gotten around to looking into it. This might be the place to start...

Simona Carini

I loved this dish, Frank: such a nice surprise. Thanks to our club's selections I am getting a taste of Persian cuisine and I plan to read more, including checking out the cookbook mentioned in this article

Debra Eliotseats

Love the colors. I like that you can use whatever herbs you have available. Thanks for hosting, Simona!

Elizabeth

How beautiful! I really like how green the frittata is!

We read about kukus in Naomi Duguid's wonderful cookbook, "Taste of Persia" as well as in Naz Deravian's equally wonderful cookbook, "Bottom of the Pot". I'm so glad that you made one to demonstrate that it really is good. We'll definitely have to try this once we can access decent eggs again. (Our local Farmers' Market is currently shut down because of COVID-19.)

Many thanks for hosting, Simona. Stay safe and well. Happy hand-washing.

Simona Carini

I do too, Debra. We can use some bright color these days. You are welcome :)

Simona Carini

Thank you so much, Elizabeth, for the cookbook suggestions. This will definitely become a classic in my kitchen. I hope your local farmers' market reopens again. Our is still open and I am so thankful! They implemented physical distance and so far it's worked well. Stay safe you too :)

Delaware Girl Eats

I enjoyed the vivacious color of this dish as photographed by you and the great explanations. As always a great read! Cathy

Simona Carini

Thank you, Cathy. Glad you enjoyed the post :)

Camilla M. Mann

This is one of my favorite Persian dishes. And you have just reminded me how much I want to make it! Thanks for hosting.

Wendy Klik

I enjoyed the novel. Thanks for choosing it. I can see why this is traditional for the spring festival....it screams of freshness and springtime.

Marg

I love your herb chopper!! This does look delicious.

Claudia

I was admiring that herb chopper too! Your version of the kuku looks so vibrant, and tastes equally so I'm sure. We're happy to have plenty of fresh eggs, thanks to our garden helper who brings them for me.

Simona Carini

I am not surprised, Cam: it is so good! You are welcome :)

Simona Carini

I am glad you did, Wendy. It is definitely a dish for when fresh herbs and greens are available :)

Simona Carini

It's fun to use, Marg. And yes, kuku sabzi is worth the time chopping requires :)

Simona Carini

I have had it for several years, Claudia, and don't remember where I got it. My mother had it and I talked about hers in this post: https://www.pulcetta.com/2010/07/mezzaluna.html I am aware that in some places eggs are hard to find: I am glad you have a trusted supplier. We also have local sources, for which I am grateful, as we are big consumers of eggs :)

Tina Culbertson

I very much enjoyed your post. Love that her. Chopper and now I have to have one. Beautiful dish! Thank you for hosting and picking such a fun book.

Simona Carini

Glad you enjoyed the book and the post, Tina. The chopper is quite useful, besides being pretty. I hope you find one :)

Delaware Girl Eats

Should I imagine that this is a bitter greens kind of dish? In any case it looks perfect for brunch.

Delaware Girl Eats

Should I imagine this is a bitter greens dish? I liked the book too

Simona Carini

I've always made it with mostly spinach, as in the recipe, then a medley of herbs, mostly from my garden. When I used a lot of dill, the overall flavor was sweeter; when I used more lovage, it was a bit more astringent, so the result depends on what you use. I have also added nasturtium leaves and decorated the surface with some nasturtium flowers: it looked pretty. And yes, it is perfect for a brunch.

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