Kuku Baghali

by Chef Nabavi on January 21, 2013

Makes 4 servings
Preparation time 35 minutes
Cooking time 1 hour

2 lb. Frozen fava beans, shelled
½ C. Butter
2 ea. Onion diced
2 ea. Cloves garlic, peeled and crushed
1 C. fresh dill chopped
4 ea. Eggs
1 tsp. Salt
1 tsp. fresh ground black pepper
½ tsp. Baking powder

Defrost the beans under cold water in a container and let it soak for one hour.

Kuku Baghali Preparations

Peel the skin off.

Kuku Baghali Preparation
To process the dill weed, cut the stems and keep the fresh green leaf.

Preparing the Dill Weed

Use the food processor, chop the dill fine but not paste and watery. You can use dry dill as well or go 50% dry and 50% fresh.

Processing Dill Weed

Dice two onions.

Kuku Baghali Diced Onions

Sauté slowly on low heat to caramelize the onion.

Preparing caramelized-onions for Kuku Baghali

In a bowl, crack the eggs and whisk well. Add the baking powder and mix until incorporated. Season with salt and pepper. Mix in the fava beans, caramelized onion and garlic, dill, and egg mixture.

Kuku Baghali

Preheat the oven to 360F. Pour in ¼ cup of oil or butter in-to a 8 inch ovenproof baking dish and place in the oven.

Kuku Baghali Preparation

Pour ¼ cup of butter into an 8-inch ovenproof baking dish.

Kuku Baghali Preparation

Melt the butter and gently pour the egg mixture and bake uncovered for 30 minutes. Remove the dish and gently pour in the remaining butter or oil over the kuku mixture.

Kuku Baghali

Place into the oven and bake uncover for 30 minutes. Remove the dish and pour the remaining butter over the egg mixture. Put the dish back in the oven and bake for 20 minutes until golden brown.

Take the kuku out of the oven and let it cool off on a wire rack. Put a small cutting board on the baking dish and rotate to remove the kuku on the cutting board surface. Gently remove the outer edge and cut the kuku into triangles. Place on a platter and serve. Enjoy with yogurt and Nan Sanghak (Bread).

Kuku Baghali

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