If you’ve never heard of a kuku, it’s a bit like a frittata, packed with green herbs or veg, and it’s a healthy staple in Iran.
Sabrina Ghayour’s recipe includes cabbage, giving this Persian classic a British twist.
Kale and cabbage kuku with pine nuts
- Ovenproof dish
- Large mixing bowl
- vegetable oil
- 2 red onions halved and thinly sliced into half moons
- 200 g curly kale tough stalks discarded, finely chopped
- 200 g cabbage greens cut into thin ribbons and roughly chopped
- 2 tsp garlic granules
- 1 tsp ground fenugreek (heaped)
- 1 tsp turmeric (heaped)
- 8 large eggs
- 2 tsp baking powder
- 2 tbsp plain flour
- 2 tbsp thick Greek yoghurt
- 2 handfuls dried barberries
- 40 g pine nuts
- 200 g feta cheese little chunks no larger than 1cm picked off by hand
- maldon sea salt flakes
- freshly ground black pepper
- Heat a large saucepan over a medium heat. Pour in enough vegetable oil to coat the base of the pan and allow it to heat up, then add the onion and fry gently for a few minutes, stirring from time to time, until soft and cooked through.
- Increase the heat to medium-high and add the kale. Stir-fry for two minutes, or until completely softened and cooked through. Add the cabbage greens and stir-fry for five to six minutes, then add the garlic granules and spices, season generously with salt and pepper and mix well.
- Cook until the cabbage is wilted and cooked through (you are not looking to retain the texture or keep the greens al dente for this dish). Once cooked, take the pan off the heat and leave to cool a little.
- Preheat the oven to 200C (180C fan), Gas Mark 6. Line a 16 x 30cm ovenproof dish with baking paper. Crack the eggs into a large mixing bowl and whisk. Add the baking powder, flour, yogurt and also a little salt, if desired, and mix well. Add the barberries and pine nuts and, once the greens have cooled slightly, incorporate them into the egg mixture a little at a time, mixing well between each addition.
- Lastly, gently fold in the feta pieces. Pour the mixture into the prepared dish and use a spatula to ensure the ingredients are evenly distributed across the dish. Bake for 30 minutes (check after 25 minutes), or until the top is golden and beginning to brown and a knife inserted into the centre comes out clean of raw egg. Allow to cool slightly, then cut it into slabs to serve.
Bazaar: Vibrant Vegetarian And Plant-Based Recipes by Sabrina Ghayour, photography by Kris Kirkham, is published by Mitchell Beazley.
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