Iran, formerly Persia, is known for delicious dishes with distinct flavors. You must try this vegetable kuku! A kuku is the Persian version of an omelet or frittata. There are different types (for example based on eggplant or a fresh herb kuku), this variant is bursting with vegetables and spices! The original kuku is made in a skillet on the stove, but in this recipe, it is baked in the oven. The addition of a little baking powder makes this vegetable kuku nice and airy. You can replace the barberries with dried cranberries. Together with the roasted walnuts, they give extra flavor and texture to the dish.
Ingredients
2 tbsp vegetable oil
400 g shallots
200 g kale
200 g oxheart cabbage
2 tsp garlic powder
1 tsp fenugreek
1 tsp turmeric
8 eggs
2 tsp baking powder
2 tbsp flour
2 tbsp Greek yogurt
2 handfuls of dried sourberries
50 g walnuts
Preparation
Heat the oil in a large pan over medium heat and fry the shallots for 10 minutes. Turn the heat up and add the kale to the pan and cook until soft and cooked through. Then add the oxheart cabbage, the spices and salt and pepper. Stir well. Cook until the cabbage has wilted and is cooked through. Remove the pan from the heat and let the vegetable mixture cool.
Preheat the oven to 200 degrees Celsius and place baking paper in the baking dish. Beat the eggs in a large bowl and add the baking powder, flour and yogurt. Beat well with a whisk. Add the sourberries and walnuts and little by little add the vegetable mixture and mix well together.
Pour the mixture into the baking dish (make sure the ingredients are evenly distributed) and bake for about 35 minutes. The kuku is ready when you insert a knife, and it comes out clean. Remove from the oven and cut into pieces. Eat the kuku as is, or serve it with yogurt, bread, or rice.