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Kimchi toast

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Kukus (a Persian egg dish) can be made with a wide variety of fillings, like potatoes, eggplant, even dates. In this spring-y version, Andy Baraghani caramelizes the zucchini and leeks so they get sweeter and, in his words, “a lot more interesting” before he incorporates the eggs. To make it a full meal, serve each slice with a dollop of yogurt and warm flatbread.

4 servings

Step 1

Mix cream cheese and ¾ cup kimchi in a medium bowl. Toss scallions and cilantro in a small bowl. Squeeze in juice from lime, season salad with salt, and toss again to combine.

Step 2

Smear kimchi cream cheese on toasted bread. Top with scallion salad and more kimchi, if using. Drizzle with chili oil and top with sesame seeds.