From Janice…
Kuku is a Persian version of a frittata. It’s often made with a little bit of flour and baking soda added, making the kuku slightly fluffy. The spices in this: cumin, turmeric, cayenne and parsley, and the texture of the cauliflower, make it delectable. This recipe comes from Najmieh Batmanglij, a Persian cookbook writer in Washington D.C.
From Sarah…
My mom sent me this recipe a few years ago, and I have been making it regularly ever since, mainly for when I host brunches at my house and also something I meal prep on Sunday’s and then have to easily grab and go during the week (just slice it up and store in tupperwear and/or stasher bags in the fridge).
To make it Paleo and Whole30 compliant I often leave out the rice flour and cheese and increase the amount of eggs by a few (to your texture preference) and it turns out just as good. Play around with other herbs and veggies you have on hand and make it your own. It is wonderful!
Recipe is adapted from Najmieh Batmangli’s Joon: Persian Cooking Made Simple, 2015 Mage Publishers
Makes 4–6 servings
¼ cup plus 2 tablespoons olive oil
1 medium onion, peeled, halved, and sliced thin
2 cloves garlic, peeled and finely chopped
1 small head cauliflower, cut up into florets and coarsely chopped
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon cayenne
½ cup chopped fresh parsley
4 eggs
½ teaspoon baking powder
1 tablespoon rice flour, potato starch, or all-purpose flour
½ cup feta cheese or creamy goat cheese, crumbled
Preheat the oven to 400°.
Heat 1/4 cup of oil in a 9 or 10-inch cast-iron or non-stick skillet, with oven-proof handle, over medium heat. Add the onion, garlic, cauliflower, salt, pepper, cumin, turmeric, cayenne and parsley, and stir-fry for 4–5 minutes, or until the cauliflower is soft. Remove mixture from pan and allow to cool to room temperature.
Meanwhile, break the eggs into a mixing bowl and whisk in the baking powder and flour. Fold in the cauliflower mixture and the cheese.
Wipe out the pan, add 2 tablespoons oil, and reheat skillet over medium heat. Pour the kuku mixture into the skillet, and swirl eggs to the edges. Reduce heat to low, and flatten the surface of the kuku. Cook for about 4 minutes, or until eggs just begin to set.
Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the edges are lightly browned and coming away from the skillet.
Remove the skillet from the oven, cut into wedges, and serve with bread, fresh herbs and yogurt.
