Persian Kuku with Cauliflower and Raisin

Kuku-Persian-Passover-FPOThis is a deliciously moist and flavorful answer to a frittata from the sophisticated world of Persian cooking. No frying is involved, instead the mixture is baked in a well oiled pan that creates a high, moist, and crispy on the outside finished dish.  Cut into 1 inch squares and you have a perfect appetizer.

20 ounce bag frozen cauliflower (1/2 head of large cauliflower)

5Tablespoons extra virgin olive oil, divided use

2 medium onions, cut in half and thinly sliced (about 4 cups)

1 ½ teaspoons kosher salt

2 small cloves of garlic, finely chopped or put through garlic press

5 large eggs

Freshly ground black pepper, about 15 turns of a pepper mill

½ teaspoon turmeric

½ teaspoon cumin

3 Tablespoons dark raisins

  1. If cauliflower is fresh then chop into small pieces, if frozen, then defrost and drain in a colander.

 

  1. Heat a large frying pan on high for 15 seconds. Add 3T. oil and heat for 10 seconds more. Lower heat to medium. Add cauliflower, onions and salt to pan, stir to combine, cover pan, and then cook for 3 minutes.

 

  1. Uncover pan and sauté until cauliflower is soft and onions are light golden brown. Add garlic and cook 1 minute more. Do not burn garlic.

 

  1. Transfer cauliflower/onion mixture to a large mixing bowl and mash with a potato masher until cauliflower becomes a coarse puree. Set aside.

 

  1. Pre-heat oven to 350F. Grease a 11×7 baking dish or 10 inch Pyrex pie plate with the additional 2 T. oil.

 

  1. Using a fork combine the eggs, pepper, turmeric, cumin, and raisins in a 1 quart bowl.  Add to the cauliflower and mix to thoroughly combine.

 

  1. Pour egg mixture into oiled dish and bake on the center shelf of the oven for 30 minutes or until top is golden and eggs are cooked in the center. Serve immediately or at room temperature.

 

NOTE: Cut the cooled kuku into 1 inch squares and place on a plate with toothpicks for bite sized snacks or appetizers.

 

Serves 4-6

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