Kuku is an Iranian egg dish popular served as a side or main meal. This kuku is as good hot as it is served cold for a picnic or light lunch. For a family-friendly option omit the chilli.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 600 g cauliflower, finely chopped
- 1 leek, trimmed, thinly sliced
- 6 eggs
- 2 tbsp plain flour
- 1 tsp baking powder
- 1 tsp sweet paprika
- 1 tsp ground cumin
- ¼ tsp turmeric
- pinch of chilli powder
- ⅓ cup golden raisins
- 2 tbsp lemon juice
- 4 radishes, trimmed chopped
- 3 cups shredded cos lettuce
- ½ cup flat-leaf parsley leaves
- ⅓ cup dill sprigs
- 2 tbsp extra-virgin olive oil
- sumac, optional, to sprinkle (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C. Grease and line the base of a 20 cm (base measurement) round springform pan with baking paper.
Heat the oil in a large frying pan over high heat. Add the onion and cook, stirring often, for 5 minutes or until golden. Add the cauliflower and leek. Cook, stirring occasionally, for 10 minutes or until cauliflower is tender.
Meanwhile, whisk together the eggs, flour, baking powder, paprika, cumin, turmeric and chilli. Season with salt and pepper. Quickly stir in the cauliflower mixture. Transfer to the prepared pan. Bake for 15-20 minutes or until firm.
While the kuku is cooking, prepare the salad. Place the raisins in a bowl. Cover with lemon juice. Set aside for 10 minutes to macerate. Place the radish, lettuce, parsley and dill in a bowl. Add the oil to the raisin mixture and stir to combine. Add to the salad and toss to combine. Sprinkle with sumac.
Serve the kuku with the salad.
• Sumac is the fruit of a shrub native to the Middle East and Mediterranean. The berries are dried and ground to a powder. Sumac has a lemony flavour and is lovely sprinkled over salads and dips.
Photography by Leanne Kitchen. Styling by Sarah O’Brien. Food preparation by Dixie Elliot.