Iran, Middle East and Africa · Kuku Sabzi

Oven-Baked Saffron Kuku Sabzi with Buttered Barberries and Cucumber-Garlic Yogurt

Name: Oven-Baked Saffron Kuku Sabzi with Buttered Barberries and Cucumber-Garlic Yogurt
Cook time: 45 min
Total time: 45 min
Yield: Serves 2
Cuisine: Iran
Ingredients: Saffron threads 1 pinch; Hot water 1 tbsp; Flat-leaf parsley 70 g; Fresh coriander / cilantro 60 g; Dill 20 g; Chives (or spring onion greens) 20 g; Dried fenugreek leaves (kasuri methi) 1 tsp; Eggs 3; Ground turmeric ¼ tsp; Baking powder ¼ tsp; Salt ¾ tsp; Black pepper 1 pinch; Walnuts 25 g; Extra virgin olive oil 3 tbsp; Dried barberries 2 tbsp; Butter 10 g; Sugar ½ tsp; Greek yogurt 120 g; Cucumber 60 g; Garlic clove 1; Dried mint ½ tsp; Salt (for the yogurt) 1 pinch

Herbs sautéed first to concentrate their flavour, saffron in the eggs, baked tall in a hot skillet and crowned with glossy buttered barberries and cool cucumber yogurt.

ServingsServes 2

Total cooking time45 min

DifficultyMedium

Method

Crumble the saffron between your fingers into a small cup, pour over the hot water and leave to steep for , until the water is a deep orange.
Add in this stepSaffron threads 1 pinchHot water 1 tbsp
Wash the herbs, dry them completely and chop very finely. Heat part of the olive oil in a wide pan on medium heat, add the herbs and fenugreek and sauté for , until they darken by a shade and turn loose and dry. Spread on a plate to cool. Driving off the moisture gives a firmer kuku and a deeper herb flavour.
Add in this stepFlat-leaf parsley 70 gFresh coriander / cilantro 60 gDill 20 gChives (or spring onion greens) 20 gDried fenugreek leaves (kasuri methi) 1 tspExtra virgin olive oil 0.9 tbsp
medium heat
Heat the oven to 200 °C. Chop the walnuts roughly. In a large bowl, whisk the eggs with the saffron water, turmeric, baking powder, salt and pepper for 1 minute to beat in some air, then stir in the cooled herbs and walnuts.
Add in this stepEggs 3Ground turmeric ¼ tspBaking powder ¼ tspSalt ¾ tspBlack pepper 1 pinchWalnuts 25 g
Heat the remaining olive oil in a 20 cm cast-iron or ovenproof frying pan on medium heat until it shimmers, pour in the mixture and level it. Leave it undisturbed for so the edges sizzle and set.
Add in this stepExtra virgin olive oil 2⅛ tbsp
medium heat
Transfer the pan to the oven (oven) and bake for , until puffed in the middle, springy when pressed and a skewer comes out clean (71 °C in the centre). The handle will be very hot: always use an oven glove.
oven
While it bakes, soak the barberries in cold water for 5 minutes, drain and pat dry. Melt the butter in a small pan on low heat, add the barberries and sugar and stir for just , until plump and glossy. Barberries burn quickly, so don't leave them longer.
Add in this stepDried barberries 2 tbspButter 10 gSugar ½ tsp
low heat
Mix the Greek yogurt with the grated and squeezed cucumber, finely grated garlic, dried mint and salt. Let the kuku cool for 5 minutes, cut into wedges, spoon over the buttered barberries and serve with the cucumber yogurt.
Add in this stepGreek yogurt 120 gCucumber 60 gGarlic clove 1Dried mint ½ tspSalt (for the yogurt) 1 pinch

Cook's tip

Sautéing the herbs is the restaurant trick for clean, sliceable wedges. Fenugreek leaves are powerful, so stick to the amount. No ovenproof pan? Pour the mixture into an oiled round cake tin and bake at the same temperature for about 5 minutes longer.

Cooking it at camp

Skip the oven: cook it in a heavy cast-iron pan, covered, on low heat, then cut into wedges and flip as in the basic version. Sauté and cool the herbs at home so at camp you only add the eggs. Keep the yogurt sauce cold in the cooler.