This Persian dish is delicious hot or cold; a slice is excellent in a packed lunch, equally good as part of a lavish spread of food, as a side dish. There are a lot of traditional kuku recipes in Persian cookery, depending on seasonal vegetables.
INGREDIENTS:
- vegetable oil
- 2 medium potatoes, peeled and diced, and then rinsed in cold water and drained
- 600g green beans, chopped into short segments
- 2 large carrots, peeled and diced
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp black pepper
- 1 tsp turmeric
- 1/4 tsp nutmeg
- 1/2 tsp ground cumin
- 1 tbsp plain flour
- 6 large eggs, lightly beaten
METHOD:
- Heat some oil in a large non-stick frying pan or wok, and cook the potato cubes over a medium heat for around 10 minutes, until golden. Remove from the oil and set aside.
- Fry the beans and diced carrots in the same oil for around 10 minutes or until they are starting to brown at the edges. Remove from the oil and leave to cool.
- Preheat the oven to 200C. While the oven is heating up, mix the salt, baking powder, spices and flour. In another bowl, mix the vegetables with the eggs, mix well and sprinkle in the flour and spice mixture. Stir the ingredients togehter
- Oil a flan dish or other oven-safe dish, and then put it in the hot oven for a couple of minutes to heat the oil up. When it is really hot, take it from the oven and pour in the egg mixture, smoothing it level with a spatula.
- Bake for around 30 minutes, until the top is golden. Remove from the oven and cool for a few minutes before cutting into servings.