| Kookoo-yeh
Gol-kalam
Ingredients: (4
servings)
Directions:
Cut cauliflower into small pieces and wash. Add hot water and
salt. Cook over medium heat for 10-15 minutes, then drain water.
Soften cauliflower slightly using a fork.
Add salt and black pepper to eggs, and mix. Dissolve saffron in a
bit of hot water and add to eggs. Also dissolve baking soda in a
bit of cold water and add to eggs. Mix well.
Heat oil in a non-stick pan until it is hot. Pour in the mix,
flatten the surface with the back of a spoon, and place the lid
on. Reduce heat and fry for about 10 minutes, until kookoo is
cooked under. Cut radically into 4 equal pieces, turn over, and
fry for another 10 minutes.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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