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^ .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Brown, Sarah (1984). Vegetarian Cookbook. HarperCollins. p. 127. ISBN 0-7225-2694-6. ^ Riley, Gillian (1 November 2007). "Eggs". The Oxford Companion to Italian Food. Oxford University Press. p. 168. ^ Batmanglij, Najmieh (24 October 2007). A Taste of Persia: An Introduction to Persian Cooking. I.B. Tauris. p. 49. ^ a b c d e f g Bromberger, Christian. "Gilān xxi. Cooking". Encyclopædia Iranica (online ed.). Retrieved 29 June 2019. ^ Aʿlam, Hūšang (31 October 2011). "Coriander". Encyclopædia Iranica. Vol. VI. p. 273. ^ a b c Mahdavi, Shireen (2015). "Qajar dynasty xiv. Qajar Cuisine". Encyclopædia Iranica (online ed.). Retrieved 19 March 2015. ^ Bazin, Marcel; Bromberger, Christian; Balland, Daniel; Bāzargān, Ṣoḡrā (15 December 1989). "Berenj "rice"". Encyclopædia Iranica. Vol. IV. pp. 147–163. ^ "Kuku Sabzi - No Dairy Frittata with Fresh Herbs". Kitchen Starts. 2020-10-23. Retrieved 2021-03-30. ^ Scattergood, Amy (13 April 2017). "Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch". Los Angeles Times. ^ Dupree, Nancy Hatch. "Cooking". Encyclopædia Iranica. Vol. VI. pp. 246–252. Retrieved 28 October 2011. ^ Ramazani, Nesta (1997). "Persian Souffles (Kookoo)". Persian Cooking: A Table of Exotic Delights. Ibex. pp. 53–65. ISBN 0936347775. ^ Ewan, Julia (24 January 2007). "Yogurt Kuku". The Washington Post. ^ Aʿlam, Hūšang (15 December 1990). "Carrot". Encyclopædia Iranica. Vol. V. pp. 13–17. ^ Elahi, Etrat (2 February 2012). "Garlic". Encyclopædia Iranica. Vol. X. p. 315. ^ Khan, Yasmin (2016). The Saffron Tales: Recipes from the Persian Kitchen. Bloomsbury Publishing. p. 76. ISBN 1408868741. ^ Ottolenghi, Yotam (1 January 2010). "Yotam Ottolenghi's aubergine kuku recipe". The Guardian. ^ Ghanoonparvar, M.R. (1982). Persian Cuisine I: Traditional Foods. Lexington, Kentucky: Mazda Publishers. ^ Aubaile-Sallenave, F.; Elāhī, ʿE. (19 August 2011). "Bādenjān". Encyclopædia Iranica. Vol. III. pp. 366–368. ^ Aʿlam, Hūšang (15 December 1990). "Caviar". Encyclopædia Iranica. Vol. V. pp. 99–101.
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