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Broad bean and dill kookoo

The word kookoo (also spelled kuku) describes a range of Iranian frittata-like dishes where egg is always the base, and the rest of the ingredients can vary. Loads of fresh green herbs are almost always included and you'll often find nuts and dried fruit added to the mix, too. We've made ours with fresh dill, barberries and pecans, plus broad beans and feta which really compliment the dill.  

In Iran, kookoo is typically eaten with yoghurt and pickles, but you could also enjoy it with bread and a green salad for light lunch or supper. 

Broadbean and Dill Kookoo (kuku)

Serves 4/6 | Prep time: 30 minutes | Cook Time: 30 minutes


  • 400g broad beans (podded weight)
  • 20g dried barberries
  • 40g fresh turmeric, crushed (or 2 tsp dried turmeric)
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped finely
  • 6 eggs
  • 150ml double cream
  • 1 tbsp plain flour
  • ½ tsp baking powder
  • 50g fresh dill, chopped
  • 25g pecans, broken
  • 100g feta, cubed
  • 1 tsp Aleppo chilli pepper
  • salt and freshly ground black pepper


  1. First you will need to double pod the broadbeans, heat a saucepan of water and when boiling add the broadbeans and simmer for 5 minutes. Drain and cool down under cold running water. Then you can easily pop the beans out of their skins. You will end up with about 250g double podded beans.
  2. Soak the barberries in boiling water. After 30 minutes strain the barberries and rinse well.
  3. Peel the fresh turmeric rhizome with a teaspoon and then crush in a pestle and mortar or in a mini food processor. Remember the turmeric will turn everything yellow.
  4. In a large nonstick frying pan (28cm) fry the onion in the olive oil until translucent and then add the chopped garlic and the crushed fresh turmeric and cook for a few minutes. Then mix in the broadbeans and set aside.
  5. In a large bowl whisk the eggs and add the double cream, flour, baking powder, dill, Aleppo pepper and a good pinch of salt and black pepper. 
  6. Pour the egg mix into the frying pan and with a spatula fold the egg mix into the onion and broadbean mix.
  7. Top with the cubed feta, pecans and barberries.
  8. Cover the frying pan with a lid and cook the kookoo on a low heat as you don’t want to burn the bottom. Cook until just set with a wobble, which will take about 20 minutes. Turn off and leave for 5 minutes.
  9. Serve hot, warm or cold with yoghurt and pickles.

Delicious food photography by Rob Wicks of Eat Pictures.

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