Kooie Kākā (North Iranian Pumpkin Pancakes)

By • November 3, 2016 0 Comments

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Author Notes: Believe it or not these lovely pancakes are originally from Iran, Gilān. Gilān is in up north, close to the caspian sea, a very humid and green place, with lots of friendly people and a great food culture. A place close to Iranian turkish regions and Azerbaijan. Sea culture, farms, fishing shores and rice fields are part of this beautiful land. Kooie means "Pumpkin" and "Kaka" means Pancake in Gilaki. I used rice flour instead of white flour and I used rice milk instead of cow milk ( of course you can still use it). In Iran sometimes for specific recipes we use a mix of Cinnamon, cardamom, saffron and rose water all together. We don't really care how strong they are, we love them. But you can use any of those spices you prefer. I always prefer to not go crazy with mixing, try to balance few of them. I used only freshly crushed cardamom and little bit of rose water. They are fluffy and moist, I served them hot with some honey, crushed walnuts and a little bit of powdered sugar to make it fancier. You can also add some of the cooked pumpkins on top. I also tried it with pomegranates that are in season. Loved it, it was a sour sweet combination. beautiful! also Pomegranate + yogurt + honey = heaven. :)

Noghlemey

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Makes 15

  • 100 grams brown sugar
  • 100 grams rice milk (or cow milk)
  • 2 pieces eggs
  • 150 grams rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon freshly crushed cardamom
  • a pinches salt
  • 200 grams oven baked pumpkin
  • a bunches crushed walnuts
  1. Cook the pumpkin slices (with skin) in the oven at 180°C/350°F/gas 4 until soft.
  2. In a bowl mix the sugar with milk, when the sugar solved (not important if it's not completely solved), add the rose water and the eggs and beat until it's uniform.
  3. In another bowl, mix the dry ingredients; add the rice, baking powder, cardamom & salt. Use a whisk to mix them well.
  4. Add the wet ingredients into the dry ingredients and whisk until unifrom - then add the cooked pumpkins and crushed walnuts. Stir and let the batter rest for about 20-30 minutes.
  5. In a frying pan, add a little bit of olive oil, when it's hot, take a (1/4 cup scoop) of the batter and place it in the pan, let it cook completely on one side then flip it over on the other side. It can be a little soft, and you should be careful but as soon as you flip it in the other side, everything will come together - Perfect pancakes!
  6. For a better result, after you flip the pancakes you can lower the heat, that helps them to cook through.
  7. Serve them hot with some honey, crushes walnuts and a little bit of powdered sugar to make it fancier. You can also add some of the cooked pumpkins on top. I also tried it with pomegranates that are in season. Loved it, it was a sour sweet combination. beautiful! also Pomegranate + yogurt + honey = heaven. :)

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