Photograph by Graydon Herriott, food styling by Sue Li, prop styling by Aneta Florczyk.
Kukus (a Persian egg dish) can be made with a wide variety of fillings, like potatoes, eggplant, even dates. In this spring-y version, Andy Baraghani caramelizes the zucchini and leeks so they get sweeter and, in his words, “a lot more interesting” before he incorporates the eggs. To make it a full meal, serve each slice with a dollop of yogurt and warm flatbread.
What you’ll need
Cast Iron Skillet
$30 At Amazon
Silicone Spatula
$13 At Amazon
Whisk
$10 At Amazon
