farmers markets, I was obsessed with food." Nilou had been a strict vegan for 12 years prior to her food obsession, fascinated by its healing qualities and abilities. In an effort to better understand her obsession and the relationship to food and health, she packed up her bags to attend "The Natural Gourmet" chef's school in New York City who's curriculum focuses on "that is not only beautiful and delicious, but health supportive as well." After that, Nilou returned home to San Francisco and jumped in the world of chefing with internships at both Rubicon and Incanto. She's now working full time at Incanto, an Italian restaurant "using only the best ingredients" says Nilou. She's also made a guest appearance at Midori Mushi sushi shop in an opportunity to become a rare female sushi chef. Nilou says she is absolutely "passionate about food" and below, shares one of her favorite recipes.

KUKU
4 servings

This is one of the traditional dishes served at Norooz, the Iranian New Year which is celebrated on the first day of spring. The green of the herbs symbolize new life and rebirth, and the eggs represent fertility. It may seem like a lot of chopping, but it's worth it!

5 eggs, at room temperature
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup minced fresh chives
1 cup minced fresh parsley
1 cup minced fresh cilantro
1 cup minced fresh dill
3-4 finely chopped lettuce leaves (romaine works well)
2 tablespoons dried barberries (optional; available at
Iranian or Middle Eastern markets)
4-5 tablespoons olive oil

1. Preheat oven to 350° F.
2. Break eggs into a large bowl. Add baking powder,
salt and pepper. Beat with a fork. Add minced herbs,
barberries if using, flour and mix well.
3. Pour 2 tablespoons of the olive oil into a
non-stick 8" ovenproof baking dish. Place it in the
oven for 5 minutes to heat the oil. Pour the egg
mixture into the dish and bake uncovered for 30
minutes. Remove the dish and gently pour the
remaining oil over the kuku. Place the dish back into
the oven and bake for 20 - 30 minutes longer, until
golden brown.
4. Unmold the kuku by running a rubber spatula or
wooden knife (you don't want to scratch your non-stick
baking dish) around the edge and invert onto a serving
dish. Cut the kuku into wedges and serve warm or cold
with fresh lavash bread and thick plain yogurt!

§ You can also make kuku on the stovetop. Heat the oil in a non-stick skillet, pour in the egg mixture, then cover and cook over low heat until the kuku has set (about 25 - 30 minutes). Cook the second side by cutting the kuku into quarters and turning them over one by one. Add more oil if needed. Cover and cook for 20 - 30 minutes longer, until golden brown. This technique takes a bit more dexterity, but it's how my grandmother makes kuku and how I prefer to make it. For a prettier presentation, you can bake the kuku mixture in a large non-stick muffin pan. Pour 1 teaspoon of olive oil in each muffin cup, heat the muffin pan in the oven for 5 minutes, then pour in the egg mixture. Place the pan in the oven for 30 minutes. Remove the pan, pour another teaspoon of oil on top of the mini kukus, and bake for about 15 minutes longer or until golden brown. (Only fill the muffin cups 3/4 full.) When plating, place a small pool of yogurt on the plate and set a mini kuku on top. You can garnish with sprigs of fresh herbs or edible flowers.

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