MAIN INGREDIENTS
Hailing from Iranian Gilan province, this simple dish consists of a flavorful combination of pitted olives and pomegranate molasses. The additional ingredients include ground walnuts, garlic, and various fresh herbs such as cilantro or mint, as well as pomegranate seeds, and generous amounts of olive oil.
Zeytoon parvardeh is usually served well chilled and is traditionally enjoyed as an appetizer or a snack.
Kuku is the universal term for a broad group of Iranian dishes that resemble a thick omelet. Typically pan-fried, these dishes are predominately vegetarian, although some varieties occasionally employ meat. Some of the most famous varieties are kuku sabzi, which consists of eggs and various chopped herbs, and the potato-based kuku sib-zamini. Versatile kuku dishes are a staple in Iranian cuisine - they are often served on special occasions, but are also commonly prepared as simple everyday meals.
Easily adapted to taste and preference, they can be eaten hot or cold, as a filling appetizer, quick snack, or a light main course.
VARIATIONS OF Kuku
Kuku sib zamini is a variety of the famous Iranian kuku which employs potatoes as the base ingredient. Even though most kuku varieties are prepared stovetop in the form of a thick and large omelet, this potato version is usually formed and fried as a small, round potato fritter.
Next to boiled and mashed potatoes, these fritters usually employ eggs, saffron, turmeric, and occasionally onions. They are pan-fried until golden brown and enjoyed as a light lunch or dinner, or a quick, nutritious snack. It is believed they originate from the Gilan province, but today they are prepared and enjoyed throughout the country.
Among numerous varieties of Iranian kuku dishes, the eggplant-based kuku bedemjan is one of the classics. Besides eggplants and eggs, it can consist of various other vegetables, fresh herbs, spices, and occasionally chopped walnuts or tangy Iranian barberries.
Just like other kuku dishes, bademjan is traditionally shaped like a thick, round pancake or an omelet that is pan-fried on both sides. It can be served warm or chilled and enjoyed as a quick snack, light main course, or a vegetable side dish.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.