Kuku is the Persian family of vegetable-and-egg frittatas; kuku mahi is the Caspian seafood variant. Cooked fish (typically white fish or smoked salmon) is folded into a thick egg batter heavy with chopped dill, parsley, scallion, and turmeric, then baked in a buttered dish until firm and lightly browned. Served warm or at room temperature, often as a starter or a light meal with bread.
A thick herb frittata folded around flaked Caspian whitefish — chopped dill, parsley, cilantro, and fenugreek make it almost green. Walnut bits crunch through. Cold or warm, both work.
Kuku binds with a higher egg-to-herb ratio than Italian frittata — the herbs add 30% by weight, which is why kuku stays moist while a frittata dries. Caspian Gilan cooks add a half-teaspoon of flour to prevent the eggs from weeping.
Variations
Gilani kuku mahi uses Caspian whitefish; Mazandarani version uses smoked fish; Tehrani version uses canned tuna for convenience — three coastal traditions.
On the Palate
Where Kuku Mahi sits in the Persian flavor cloud
Ingredients
How it's made
5 steps · 40 min
- 16 min
Poach 300g white fish in salted water 6 min; flake and remove bones. Cool.
- 23 min
Whisk 6 eggs with 1 tsp turmeric, 1 tsp salt, ¼ tsp pepper, 2 tbsp flour, 1 tsp baking powder.
Watch outBeat the flour and baking powder fully into the eggs — that little flour is what stops the finished kuku from weeping water as it sits.
- 35 min
Fold in 1 large bunch chopped fresh dill, 1 small bunch chopped parsley, 4 chopped scallions, 2 minced garlic cloves, and the flaked fish.
- 44 min
Heat 4 tbsp oil + 30g butter in a 24cm oven-safe pan over medium heat. Pour in the egg mixture. Cook on stovetop 4 min to set the bottom.
Watch outLet the bottom set firm on the stovetop before it goes in the oven — the edge should lift cleanly and the base be golden; move it too soon and it tears.
- 520 min
Transfer to a 180°C oven 18-22 min until firm and lightly golden on top. Cool 5 min, slice into wedges, serve with lemon.
Watch outIt's done when the center no longer wobbles and the top is just golden — this is an herb-packed custard, so pull it while it's still moist inside, not dried out.
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