Kuku-ye Shivid Baqali

Kuku-ye Shivid Baqali Recipe - Vegetarian Thai Dish with Fava Beans and Spices

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegetarian diet

Introduction

Kuku-ye Shivid Baqali is a traditional Persian dish made with fresh fava beans, eggs, and a variety of herbs and spices. This flavorful and nutritious dish is perfect for breakfast, brunch, or a light dinner.

History

Kuku-ye Shivid Baqali has been a popular dish in Iran for centuries. It is often served during the spring and summer months when fresh fava beans are in season. The dish is believed to have originated in the northern regions of Iran, where fava beans are a staple ingredient in many dishes.

Ingredients

0.25 cup vegetable oil, butter or ghee
1 large onion, peeled and thinly sliced
2 lb (907 g) fresh fava beans, 1 lb frozen, second skin removed, or 2 cup canned
6 cloves garlic, crushed, peeled and chopped
2 cup chopped fresh dill weed
6 large eggs
0.5 tsp baking powder
1 tbsp all-purpose flour
1 tsp ground cumin
2 tsp salt
1 tsp freshly ground black pepper
0.25 tsp paprika
0.25 tsp ground turmeric
1 green thai chile, chopped, or 0.5 tsp crushed red pepper
0.5 cup milk or soymilk
0.5 cup grated parmesan cheese or shredded fresh mozzarella
1 cup drained yogurt, or labneh
1 pkg. toasted flatbread, such as pita, lavash, sangak or barbary
1 cup thai basil leaves

How to prepare

Heat oil in a nonstick skillet measuring 10 or 11 inches over medium heat.
Add onion and fry for 5 minutes, or until translucent.
Add fava beans, garlic, and dill.
Cover and cook over medium heat for 5 minutes, or until the fava beans are soft.
Meanwhile, break eggs into a mixing bowl and add baking powder, flour, cumin, salt, pepper, paprika, turmeric, chile, milk, and cheese. Whisk lightly.
Pour the egg mixture over the fava beans in the skillet.
Cover, reduce the heat to low, and cook for 15 to 20 minutes.
Preheat the broiler.
Place the skillet under the broiler for 1 to 5 minutes, or until the eggs are golden brown.
Serve warm or at room temperature with yogurt, flatbread, and Thai basil leaves.

Variations

You can add other vegetables like spinach, kale, or bell peppers to the dish for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to remove the second skin from the fresh fava beans before using them in the recipe.

- Make sure to cook the fava beans until they are soft before adding the egg mixture to the skillet.

- You can customize the spices in this dish to suit your taste preferences.

Serving Suggestions

Kuku-ye Shivid Baqali can be served with yogurt, flatbread, and fresh herbs like Thai basil leaves.

Cooking Techniques

The key cooking technique for this dish is to cook the fava beans until they are soft before adding the egg mixture.

Ingredient Substitutions

You can use frozen fava beans or canned fava beans if fresh fava beans are not available.

Make Ahead Tips

You can prepare the fava beans and egg mixture ahead of time and assemble the dish just before serving.

Presentation Ideas

Serve Kuku-ye Shivid Baqali on a platter garnished with fresh herbs and a dollop of yogurt.

Pairing Recommendations

This dish pairs well with a fresh salad or a side of roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Kuku-ye Shivid Baqali contains approximately 250 calories.

Carbohydrates

Each serving of Kuku-ye Shivid Baqali contains approximately 20 grams of carbohydrates.

Fats

Each serving of Kuku-ye Shivid Baqali contains approximately 15 grams of fats.

Proteins

Each serving of Kuku-ye Shivid Baqali contains approximately 12 grams of proteins.

Vitamins and minerals

Kuku-ye Shivid Baqali is a good source of vitamin C, iron, and potassium.

Alergens

This recipe contains eggs, dairy (cheese and yogurt), and wheat (flour), which may be allergens for some individuals.

Summary

Kuku-ye Shivid Baqali is a nutritious dish that is high in protein and vitamins. It is a great option for a healthy and satisfying meal.

Summary

Kuku-ye Shivid Baqali is a delicious and nutritious Persian dish made with fresh fava beans, eggs, and a variety of herbs and spices. This flavorful dish is perfect for any meal and is sure to be a hit with your family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Kuku-ye Shivid Baqali. It was many years ago, when I was just a young girl living in a small village in Iran. My mother had invited some of her friends over for a dinner party, and one of the guests brought this dish to share. As soon as I tasted it, I knew I had to learn how to make it myself.

The woman who had brought the Kuku-ye Shivid Baqali was a friend of my mother's, and she was kind enough to share her recipe with me. She explained that Kuku-ye Shivid Baqali is a traditional Persian dish made with eggs, dill, and fava beans. It is a simple yet delicious dish that is perfect for any occasion.

I watched closely as the woman showed me how to prepare the ingredients and cook the dish. She explained that the key to making Kuku-ye Shivid Baqali is to use fresh dill and fava beans, as they give the dish its unique flavor. She also taught me how to beat the eggs just right, so that they are light and fluffy when cooked.

After that first lesson, I began making Kuku-ye Shivid Baqali on a regular basis. I would experiment with different variations, adding in other ingredients like onions, garlic, and spices to give the dish my own personal touch. Over time, I perfected my recipe and it became a favorite among my family and friends.

As I continued to make Kuku-ye Shivid Baqali, I learned that each cook has their own unique way of preparing the dish. Some people like to add in nuts or dried fruits for a bit of sweetness, while others prefer to keep it simple with just the basic ingredients. I enjoyed trying out different variations and sharing my creations with others.

One day, while visiting a distant relative in a neighboring village, I was invited to a cooking class where I learned even more about Kuku-ye Shivid Baqali. The instructor taught us how to make the dish using a traditional clay pot, which added a rich, earthy flavor to the dish. I was amazed at how one simple change in technique could make such a difference in the final result.

As the years went by, I continued to refine my recipe for Kuku-ye Shivid Baqali. I would often visit local markets to pick up fresh dill and fava beans, and I would spend hours in the kitchen perfecting my technique. I found that the more I cooked the dish, the more I fell in love with it.

One day, while visiting a friend in Tehran, I came across a chef who was known for his innovative twists on traditional Persian dishes. I watched as he prepared Kuku-ye Shivid Baqali using a variety of unique ingredients, such as saffron and barberries. His version of the dish was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I approached the chef and asked him to teach me his recipe for Kuku-ye Shivid Baqali. He was happy to oblige, and he showed me how to incorporate the exotic ingredients into the dish. I was amazed at how the saffron added a golden hue to the eggs, and how the barberries gave the dish a sweet and tangy flavor.

From that day on, I began to experiment with my own version of Kuku-ye Shivid Baqali, incorporating the techniques and ingredients I had learned from the chef. I would often host dinner parties for my friends and family, serving up my delicious creation and watching as their faces lit up with delight.

To this day, Kuku-ye Shivid Baqali remains one of my favorite dishes to make. It reminds me of my childhood in Iran, and all of the wonderful memories I have of learning how to cook from the amazing cooks and chefs I have met along the way. I am grateful for all of the knowledge and inspiration they have shared with me, and I look forward to passing on my recipe for Kuku-ye Shivid Baqali to future generations.