Starter: Kou-kou Sabzi with naan bread

  Starter:                                                                        Kou-Kou  Sabzi

A kookoo-also spelled kookoo-ye ,kuku,or kou-kou-- is an Iranian open-faced omelet similar to an italian frittata. There are many variations of these egg dishes using a variety of fillings and flavorings. Kookoo sabzi is probably the most popular type and is flavored with a mix fresh herbs,which also tint it a deep emerald green.

4 to 6 servings




INGREDIENTS:

• Butter or oil-- 2 tablespoon
• Scallions,chopped--1 bunch
• Parsley,chopped--1 bunch
• Cilantro,chopped--1/2 bunch
• Dill,chopped--1/2 bunch
• Eggs--8
• Turmeric--1 teaspoon
• Salt--1/2 teaspoon
• Pepper--1/4 teaspoon 

METHOD:

1. Preheat oven to 35 degrees Fahrenheit (or 180 degrees Celsius).Heat the butter or oil in an ovenpoof saute pan or skillet over medium flame.Add the scallions,parsley,cilantro and dill and saute until the herbs are cooked down somewhat,around 2 to 3 minutes.Remove from the pan and set aside to cool.Wipe the pan clean with a paper towel.

                2.Add the eggs,turmeric,salt and pepper to a large bowl and beat until smooth.Stir in the cooled herbs.

                3.Pour the eggs back into the saute pan and place the pan in the preheated oven.Bake for 20 to 25 minutes,or until the eggs are fully set.

                4.Run a knife around the eggs of the kookoo and invert onto a serving platter.Cut into wedges and serve hot or with garnish of plain yogurt.    

  

        

 Naan Bread


         Ready in : 55 mins                      Serves :8
         Yield :8    

INGREDIENTS:

• 1 and  1/2  warm sugar
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 3 cups flour,plus a few tbsp(tablespoon) for workspace     

METHOD :

1. Combine warm water,sugar and yeast in a bowl.Let stand for 5 minutes until foamy.
2. Add salt and flour.Mix thoroughly.Knead dough on a floured workspace about 20 times and form into a tight ball.Put dought in a well oiled bowl and cover with a damp towel.
3. Put in a warm place to rise for 30-45 minutes.Dough won't rise much,but it doesn't need to.
4. Turn dough out onto a floured workspace.Divide dought into 8 pieces and roll out with a rolling pin to about 1/8" thick.
5. Grill naan pieces on a grill or electric griddle.In a pinch,a frying pan sprayed with some nonstick cooking spray will work.Grill for 1-2 minutes on each side.
6. This recipe yields a very soft,chewey naan.Just the way I like it!                             

                                                                                                                             Chef Sanaz  Zahedfar