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Valak Kuku – Wild Garlic Omelette

Valak Kuku - Wild Garlic Omelette

Valak Kuku is a delicious quick pan-fried egg dish blended with tasty wild garlic, eggs, crunchy walnuts, and tart barberries. Spices like coriander, cinnamon, and turmeric add this irresistible sweet and sour flavor. I soak the walnuts and barberries in boiling water, which gives the walnuts a nice fresh touch and makes them less floury, so try it out. For Sabzi Khordan – a Persian herb dish, I also soak the walnuts and enjoy the fresh taste. Do you want to learn more about wild garlic? I have posted about it here.

WHAT IS KUKU?

Kuku is a vegetarian egg dish made with different herbs or vegetables. It is similar to Italian frittatas, Spanish tortillas, or Arabic eggah. At Nowrooz, for example, people love to prepare Kuku Sabzi with fresh herbs. You can prepare kuku with any kind of vegetable or herb. The most typical are Kuku Sibzamini (potato omelet), Kuku Bademjaan (eggplant omelet), Kuku Kadoo Sabz (zucchini omelet), or Kuku Esfenadj (spinach omelet). Also, Kuku tokhm-e morgh (egg omelet), Kuku Morgh (chicken omelet), Kuku Mahi (fish omelet), or Kuku Meygoo (shrimp omelet). As said, there is no limit to the fantasy and you can make kuku from all kinds of ingredients.

BAZAARE TAJRISH IN TEHRAN

We usually picked the wild garlic in Shemiran. If we didn’t harvest the wild garlic ourselves, we used to buy it in kilos at Bazare Tajrish. We prepared Valak Polo a wild garlic rice and Kuku Valak out of it. Tajrish is one of the older districts in Tehran and is in the more affordable and popular area in the northern part of the metropolis. It has a bustling atmosphere with mountain views. If you’re in Shemiran, be sure to check out Bazaare Tajrisch.

During spring, you can buy besides Valak (wild garlic), Godje Sabz (unripe plums), and Chagale Badoom (unripe almonds). At the bazaar, you find anything from fruits, vegetables, Persian sweets, and handicraft products such as jewelry and watches. Be sure to visit an atari shop, which sells all kinds of medicinal herbs for various ailments. Learn more about it here. Try the typical Persian dishes, starting with Ash and finishing with a delicious Bastani or Sholeh Zard.

DARBAND IN SHEMIRAN

Tajrish is only 3 km from Darband, a traditional village in Shemiran. Darband is very close to Saadabad Palace at 1700 m of altitude. During the summer, it is cool up here, so Iranians like to come up here and sit in one of the restaurants or Chaikhaneh (tea house) at the Darband torrent. Tochal also has beautiful and challenging hiking trails up here. I have already posted about it here.

INGREDIENTS VALAK KUKU

3 tbsp walnuts

2 tsp barberries*

300 g wild garlic

4 eggs

SPICE MIXTURE

1 tsp ground coriander*

1 tsp Ceylon cinnamon*

1 tsp turmeric*

1 tsp salt

1/2 tsp pepper

PREPARATION VALAK KUKU

Wash walnuts and place them in hot water in a bowl. Replace with fresh hot water as it turns dark. Place barberries in hot water too. Wash wild garlic in a bowl of clear cold water, dry well, then cut into fine strips using scissors.

Whisk eggs with spices until they start to foam. Drain walnuts and barberries in a sieve, rinse with clean water, and pat dry. Add all the eggs along with the wild garlic and mix well.

Heat 1 tablespoon of oil in a frying pan, add egg and wild garlic mixture to the oil, and fry on medium temperature for 7 – 10 minutes on one side. Once the kuku is stocked, put a large plate on top of the pan and turn it upside down. Slide the kuku into the pan and continue frying for 3 -5 minutes.

BEFARMAYID!

Susan

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Valak Kuku - Wild Garlic Omelette

Valak Kuku - Wild Garlic Omelette

Valak Kuku is a delicious quick skillet egg dish made with delicious wild garlic, eggs, crunchy walnuts and tart barberries.

Course after work cooking, easy recipe, gluten-free, low carb, omelette, Quick Recipe, Spring Recipe, vegetarian
Cuisine iran, persian cuisine, Persian Food
Keyword Valak Kuku - Wild Garlic Omelette
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS VALAK KUKU

  • 3 tbsp walnuts
  • 2 tsp barberries
  • 300 g wild garlic
  • 4 eggs

SPICE MIXTURE

  • 1 tsp coriander  ground
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

PREPARATION VALAK KUKU

  1. Wash walnuts and place them in hot water in a bowl. Replace with fresh hot water as the water turns dark.

  2. Place barberries in hot water too.

  3. Wash wild garlic in a bowl of clear cold water, dry well, then cut into fine strips using scissors.

  4. Whisk eggs with spices until they start to foam.

  5. Drain walnuts and barberries in a sieve, rinse with clean water, and pat dry.

  6. Add the eggs along with the wild garlic and mix well.

  7. Heat 1 tablespoon of oil in a frying pan, add egg and wild garlic mixture to the oil, and fry on medium temperature for 7 – 10 minutes on one side. Once the kuku is stocked, put a large plate on top of the pan and turn it upside down. Slide the kuku into the pan and continue frying for 3 -5 minutes.

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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