A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.
Ingredients
- Butter for greasing
- a pinch saffron strands
- a pinch sugar
- 2 tbsps freshly boiled water
- sea salt and black pepper
- 2 large potatoes peeled and cut into 2.5 cm dice
- 1 large onion finely chopped
- 2 tbsps sunflower oil
- 1 garlic clove crushed
- 5 medium free range eggs
- 1 tbsp barberries washed and soaked in hot water for a few minutes
- 1/4 tsp turmeric
- 1 tbsp plain flour
- 1 tsp baking powder
- 10 g bunch parsley finely chopped
Servings:
Instructions
- Preheat the oven to 190 C, Gas 5 and lime a 12 cup muffin tin or a 20 cm square baking tin with lightly greased baking parchment.
- Make a saffron liquid by grinding the saffron strands with a pinch of sugar in a pestle water then adding the boiling water and leaving to steep.
- Tip the potatoes into a pan of well salted water. Bring to a boil then turn down the heat and simmer for about 12 minutes or until the potatoes are tender. Drain well then roughly mash and set aside to cool.
- While the potatoes are cooking fry the onion in the oil for 10-15 minutes until soft and golden. Add the garlic and fry for two minutes more until lightly cooked. Set aside to cool.
- Crack the eggs into a large bowl and lightly whisk. Add the potatoes, onion and garlic, barberries, turmeric, flour, baking powder, parsley and saffron liquid. Add 1 tsp salt and 1/2 tsp black pepper. Mix well to combine.
- Pour your kuku mixture into the prepared tin and bake for about 12-15 minutes until risen and cooked through.
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