As part of our Saffron launch, we couldn't think of anyone better than Saffron Tales' author Yasmin Khan to share one of her favourite recipes using saffron. This is her take on an Aubergine Kuku (a type of Iranian frittata) that she made using our Golden Saffron from Afghanistan.
This is best served at room temperature with some toasted bread, sliced tomatoes, fresh herbs and sharp fermented pickles on the side 🍅🌿🥒.
¼ tsp Golden Saffron
Pinch of sugar
2 tbsp freshly boiled water
2 medium onions, finely chopped
2 garlic cloves, crushed
2 medium aubergines (about 600g)
6 medium eggs
¼ tsp Golden Turmeric Powder
1 tbsp plain flour
½ tsp baking powder
20g parsley leaves, finely chopped
Salt and black pepper
Grind the saffron with a pinch of sugar in a pestle and mortar. Add freshly boiled water. Leave to steep.
Heat 3 tbsp oil in a large pan. Fry the onions for 10 mins over a low heat. Add the garlic and fry for 2 mins.
Peel the aubergines and slice into 1cm thick rounds. When the onions are done, add the aubergine to the pan & sauté for 10 minutes, turning occasionally until soft (if they don’t all fit, cook half of them in a separate pan). Add a few more glugs of oil and season with 1 tsp of salt. Once the aubergine is cooked, leave to cool for 10 mins.
Whisk the eggs, saffron, turmeric, flour, baking powder, parsley and 1/4 tsp black pepper in a large mixing bowl. Fold in the aubergines and onions.
Heat 2 tbsp oil in frying pan. Pour the kuku mixture into the pan, lower the heat, cover and cook for 7-10 minutes until just cooked through. Finish off under a hot grill until the kuku sets & turns golden brown. Leave to cool to room temperature before serving.