Persian Cauliflower & Potato Frittata (Kuku)
There is no such thing as too many egg recipes. In fact every time you stumble upon a new egg preparation, you open up a whole new world of egg-spectacular! Eggs are an extremely versatile ingredient, found across almost all cuisines and cultures. This humble, budget friendly ingredient can be worked into a myriad of fantastic dishes to please a crowd at any meal occasion. Eggs work great in the background of many dishes and yet stand strong front and center of several other dishes.
I am always on the lookout for a new egg recipe. When a Persian friend shared a Cauliflower and Potato Kuku (Frittata) recipe, I was amazed at this whole new world of egg preparations.Kuku is a Persian dish similar to the Italian frittata. On researching I was amazed to find numerous variations and flavorings of this Iranian specialty. The common ingredients across all the recipes were eggs and several fresh green herbs.
My version is slightly adapted from the recipe shared by my friend. I add in some cilantro and saffron for an additional earthiness. I also use some baking powder to create a less dense kuku. For a twist you can also add hot sauce and cheese into the mixture to amplify the flavors. These flavor additions may deviate from a traditional kuku but the outcome is scrumptious. 
This dish works just as well for an elegant brunch as for a simple weeknight dinner. Just serve it with a dipping sauce and a side salad and you have a winner-winner egg dinner!
Persian Cauliflower and Potato Frittata (Kuku) Recipe
Recipe:Slightly Adapted from Cooking Minette’s: Potato and Cauliflower Pie Recipe
Yield: 4 to 6 servings
Time: 30-40 minutes
Recipe:Slightly Adapted from Cooking Minette’s: Potato and Cauliflower Pie Recipe
Yield: 4 to 6 servings
Time: 30-40 minutes
Ingredients:
1 large or 2 medium Yukon gold potatoes, boiled until tender, peeled, and cubed
2 cups of small stemmed cauliflower florets, steamed
5 scallions thinly sliced (both white and green parts)
¾ cup flat leaf parsley, finely chopped
3 tablespoons cilantro, finely chopped
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
¼ teaspoon good quality saffron threads
2 tablespoons whole wheat flour
½ teaspoon baking powder
4 large eggs, beaten
Salt and freshly cracked pepper to taste
2 tablespoons vegetable or canola oil for cooking
1 large or 2 medium Yukon gold potatoes, boiled until tender, peeled, and cubed
2 cups of small stemmed cauliflower florets, steamed
5 scallions thinly sliced (both white and green parts)
¾ cup flat leaf parsley, finely chopped
3 tablespoons cilantro, finely chopped
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
¼ teaspoon good quality saffron threads
2 tablespoons whole wheat flour
½ teaspoon baking powder
4 large eggs, beaten
Salt and freshly cracked pepper to taste
2 tablespoons vegetable or canola oil for cooking
Notes:
- If you want the dish to be spicier, add a few dashes of hot sauce into the mixture.
- You can add in some Paremsan or Feta cheese for some richness.
- I like to serve this with a dipping sauce: Combine 1 cup of low fat Greek yogurt with 1 tablespoon on extra virgin olive oil, 2 tablespoons of dill, salt and pepper.
- You can use a masher to roughly mash the cauliflower and potatoes if you prefer smaller pieces.
Method:
1. In a large mixing bowl combine all the ingredients except the cooking oil.
2. Heat the oil on medium heat in an 8 or 9 inch non-stick skillet. If your skillet is not non-stick you will need more oil. Once the oil is heated pour in the mixture using a spatula. Press it down lightly until evenly distributed.
3. After 4 minutes turn the heat down to medium low and cover the skillet partially (allowing for steam to escape). Let the frittata/Kookoo/Kuku cook on one side for 12 minutes. Carefully separate the edges from the skillet using a spatula.
4. Place a round plate slightly larger than the size of the top of the skillet over the skillet and carefully flip over so the frittata lands cooked side up on the plate.
5. Now carefully slide the frittata (uncooked side down) into the skillet. Cook for another 10 minutes. Once cooked turned off the heat and flip the frittata into a serving platter. Serve warm with a yogurt dipping sauce (see notes) and a side salad.
1. In a large mixing bowl combine all the ingredients except the cooking oil.
2. Heat the oil on medium heat in an 8 or 9 inch non-stick skillet. If your skillet is not non-stick you will need more oil. Once the oil is heated pour in the mixture using a spatula. Press it down lightly until evenly distributed.
3. After 4 minutes turn the heat down to medium low and cover the skillet partially (allowing for steam to escape). Let the frittata/Kookoo/Kuku cook on one side for 12 minutes. Carefully separate the edges from the skillet using a spatula.
4. Place a round plate slightly larger than the size of the top of the skillet over the skillet and carefully flip over so the frittata lands cooked side up on the plate.
5. Now carefully slide the frittata (uncooked side down) into the skillet. Cook for another 10 minutes. Once cooked turned off the heat and flip the frittata into a serving platter. Serve warm with a yogurt dipping sauce (see notes) and a side salad.
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