How to make courgette kuku

Similar to a frittata, this Persian version of a set omelette is best enjoyed at room temperature

Courgette kuku

Serves 4

A Persian version of a set omelette, similar to a frittata, kuku uses a mixed spice blend called advieh, which can vary a lot, so allow yourself free rein. If you can, use whole spices ground in a coffee grinder or a pestle and mortar. A traditional kuku is mostly made up of chopped fresh herbs. We’ve given a rough amount, but really add as many herbs as you can cram in! All egg dishes such as flans, frittata and tortillas are best served not straightaway, but just warm or at room temperature. Serve with a simple green salad.

3tbsp sunflower or light olive oil
1 red or white onion, finely chopped
500g courgettes, cut into 5mm slices
2 garlic cloves, finely chopped, grated or crushed
6 large eggs, lightly beaten
​100ml milk
handful of chives, chopped
handful of mint, chopped
handful of dill, chopped
large handful of flat-leaf parsley, chopped
salt and pepper

For the advieh (Persian) spice blend

¼tsp each of ground turmeric, nutmeg, ground ginger
½tsp each ground cumin and ground coriander

Mix all the spices for the advieh blend together in a small bowl. Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan. Add the onion and fry on a low heat for 10 minutes to soften, stirring now and then.

Heat the grill to medium. Remove the onion to a plate and add the remaining tablespoon of oil to the pan. Turn the heat up, add the courgettes and fry (in batches if need be) until they have some colour, about 2-3 minutes per side.

Add the garlic, advieh spice mix and onion. Fry for a further 2 minutes, stirring, then season with salt and pepper. Whisk the eggs with the milk in a large bowl, stir in the herbs and pour over the top of the courgettes.

Cook very gently for a few minutes until just set on the bottom. Finish under the grill until just set all the way through (test by gently tipping it sideways, no runny egg should appear). Wait for at least 5 minutes before cutting into wedges to serve.

Variations:

Add blanched and chopped spinach or chard leaves instead of, or as well as, the courgette, or some roasted chunks of aubergine.

Instead of making the advieh mix, use 1 tablespoon of mild or medium curry powder.

Recipe from Riverford Organic Farmers (riverford.co.uk)