This lovely deeply green frittata is very popular among Persians.
I prefer to bake it because it is less messy and greasy than the original
fried version, but also because laziness always gets the better of
me. There are several different versions of this egg dish, known
as kuku in Iran – with potato, aubergine and meat – but this is the
most popular and the one I like the most. It is often cut up into little
squares and served as canapés at cocktail parties. You can omit the
walnuts and barberries but, I love them both, not only for texture
but also for a burst of berry sharpness in every mouthful.
Serves 8 as part of a mezze
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You Will Need
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Place a large cooking pot to warm over a medium heat.
Finely chop all the herbs (if you are using a food
processor, you might need to do this in 2 batches). Pour the
olive oil into the warm pan and fry the herbs and spring
onions for a few minutes, then add the turmeric. Cook for
a further 5 minutes, then place the herbs on a flat plate and
allow to cool.
Meanwhile, mix the eggs, flour, yogurt, baking powder
together with sea salt and black pepper to taste until
everything is well combined and smooth. Once the herb
mixture has cooled slightly so that it is no longer piping
hot, slowly add a couple of spoonfuls at a time to the
egg mixture and stir well until all the herb mixture is
combined. Add in the barberries and walnuts (if using)
and mix well once again.
Select a large ovenproof or Pyrex dish and line the dish
with nonstick baking paper (this will enable you to remove
the finished dish with greater ease). Pour in the egg-andherb
mixture, then bake for 35–40 minutes. To check if the
frittata is cooked, insert a knife into the centre. If it comes
out clear of raw egg, the dish is done. If not, return it to the
oven for a few minutes. Once cooked, allow to cool, then
cut into squares to serve.