in Middle East

Cucu-e-gerdu

updated

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Ingredients for 4 servings:

  • 500 g leek, weighed unpeeled
  • 150 g walnuts
  • 5 eggs
  • salt and pepper
  • ½ tsp spice mix, Persian (Adwie), alternatively turmeric or the mildest curry you can find
  • oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Persian pancake with leek and walnuts

Clean the leeks (you’ll have 300-350g left), halve them lengthwise, and cut them into 1/2cm thick slices. Chop the walnuts not too finely. Whisk both with the eggs, season with salt, pepper, and adjita, and fry in a pan in hot oil like a thick pancake, turning once. An easy-to-prepare Iranian main course that also works well as an appetizer! You’d swear this dish contains minced meat, but it’s completely vegetarian!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cucu-e-gerdu

Ash – e – Mast