Kuku with Advieh

January 16, 2017

Kuku with Advieh

Kuku is an Iranian egg dish similar to Italian frittata's. Commonly served as a side dish this can easily be portioned as a main meal. In Iran a kuku is often topped with walnuts so if you happen to have some go ahead and add them. I think this is good hot or cold so if you were looking for a quirky picnic dish or interesting lunchbox recipe give it a try. 

I like to serve this with a salad but if you have the time try it with Tabbouleh

Serves 4

2 tbsp olive oil                                        1onion, finely chopped
600g cauliflower, finely chopped             1 leek, trimmed, thinly sliced
6eggs                                                      2 tbsp plain flour
1 tsp baking powder                                1 tbsp Advieh 

Optional - good pinch of chilli flakes 

Preheat oven to 200°C

Set a large frying pan over a medium to high heat and warm the oil. Add the chopped onion and cook until golden, about 5 minutes. Now add the cauliflower florets and the leeks and cook for another 10 minutes, stirring occasionally until the cauliflower is tender.

Meanwhile, whisk together the eggs, flour, baking powder, advieh and chilli flakes if using them. Season well with salt and pepper. When ready, pour in the cauliflower and leek mixture giving everything a good stir and then tip into a greased 20cm flan dish. Bake in the oven for about 15 minutes, maybe longer if not firm and set. 

Whilst the kuku i baking you can prepare a side salad. If serving with Tabbouleh that should ideally have been made well ahead of time to infuse the flavours. Go ahead and bring it out of the fridge if you are prepped. 

Serve the kuku warm with the salad.





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