Critical Moments
- •Roasting eggplant until completely collapsed and smoky
- •Draining eggplant thoroughly
- •Pan hot enough to sizzle when mixture added
- •Golden crust developed before oven
- •Cooked through (knife comes out clean)
Bloom the saffron
Grind saffron threads with a pinch of sugar using mortar and pestle until powdered. Add 3 tbsp hot water and steep for at least 30 minutes.
Bloom the saffron
Grind saffron threads with a pinch of sugar using mortar and pestle until powdered. Add 3 tbsp hot water and steep for at least 30 minutes.
Roast the eggplants
Preheat oven to 220°C/425°F. Prick eggplants several times with a fork to prevent bursting. Place on a foil-lined sheet pan. Roast for 40-50 minutes, turning halfway, until completely collapsed, very soft, and the skin is charred and wrinkled. The eggplants should be utterly tender when pierced.
Critical Step
Thorough roasting is essential for the smoky flavor and silky texture. Undercooked eggplant will be bitter and won't mash properly. The eggplant should be so soft it practically melts.
Common Mistakes
- •Not roasting long enough (bitter, firm eggplant)
- •Not pricking (eggplant explodes)
- •Oven too cool (steams instead of roasts)
Roast the eggplants
Preheat oven to 220°C/425°F. Prick eggplants several times with a fork to prevent bursting. Place on a foil-lined sheet pan. Roast for 40-50 minutes, turning halfway, until completely collapsed, very soft, and the skin is charred and wrinkled. The eggplants should be utterly tender when pierced.
Critical Step
Thorough roasting is essential for the smoky flavor and silky texture. Undercooked eggplant will be bitter and won't mash properly. The eggplant should be so soft it practically melts.
Common Mistakes
- •Not roasting long enough (bitter, firm eggplant)
- •Not pricking (eggplant explodes)
- •Oven too cool (steams instead of roasts)
Cool and drain the eggplant
Transfer roasted eggplants to a colander set over a bowl. Let cool for 15 minutes. Once cool enough to handle, slit open and scoop the flesh into the colander, discarding the skin. Let the flesh drain for 10 minutes, pressing gently occasionally to remove excess liquid.
Critical Step
Draining removes bitter liquid and prevents a soggy kuku. The drained flesh will be more concentrated in flavor and will bind better with the eggs.
Cool and drain the eggplant
Transfer roasted eggplants to a colander set over a bowl. Let cool for 15 minutes. Once cool enough to handle, slit open and scoop the flesh into the colander, discarding the skin. Let the flesh drain for 10 minutes, pressing gently occasionally to remove excess liquid.
Critical Step
Draining removes bitter liquid and prevents a soggy kuku. The drained flesh will be more concentrated in flavor and will bind better with the eggs.
Mash the eggplant
Transfer drained eggplant flesh to a bowl. Mash with a fork until broken down but still slightly textured—you want some variation, not a smooth puree. You should have about 400-500g of mashed eggplant.
Mash the eggplant
Transfer drained eggplant flesh to a bowl. Mash with a fork until broken down but still slightly textured—you want some variation, not a smooth puree. You should have about 400-500g of mashed eggplant.
Sauté the aromatics
Heat 30ml oil in a skillet over medium heat. Add diced onion and cook until golden and soft, about 8-10 minutes. Add garlic and cook 1 minute more until fragrant. Remove from heat and let cool slightly.
Sauté the aromatics
Heat 30ml oil in a skillet over medium heat. Add diced onion and cook until golden and soft, about 8-10 minutes. Add garlic and cook 1 minute more until fragrant. Remove from heat and let cool slightly.
Beat the eggs with seasonings
In a large bowl, beat the eggs with bloomed saffron, turmeric, cumin (if using), dried mint (if using), flour, salt, and pepper until well combined.
Beat the eggs with seasonings
In a large bowl, beat the eggs with bloomed saffron, turmeric, cumin (if using), dried mint (if using), flour, salt, and pepper until well combined.
Combine all ingredients
Add the mashed eggplant, sautéed onion and garlic, chopped walnuts (if using), and parsley (if using) to the egg mixture. Fold together gently but thoroughly until evenly combined.
Combine all ingredients
Add the mashed eggplant, sautéed onion and garlic, chopped walnuts (if using), and parsley (if using) to the egg mixture. Fold together gently but thoroughly until evenly combined.
Heat pan with oil
Preheat oven to 180°C/350°F. Heat remaining 45ml oil in a 10-inch oven-safe skillet over medium heat until shimmering. Swirl to coat bottom and sides.
Heat pan with oil
Preheat oven to 180°C/350°F. Heat remaining 45ml oil in a 10-inch oven-safe skillet over medium heat until shimmering. Swirl to coat bottom and sides.
Add mixture and cook bottom
Pour the eggplant-egg mixture into the hot pan, spreading evenly. The mixture should sizzle. Reduce heat to medium-low. Cook undisturbed for 8-10 minutes until the bottom is golden and set, and the edges are starting to firm up. Check by lifting an edge with a spatula.
Critical Step
A golden crust on the bottom is essential before transferring to oven. This gives the kuku its characteristic contrast between crispy exterior and creamy interior.
Add mixture and cook bottom
Pour the eggplant-egg mixture into the hot pan, spreading evenly. The mixture should sizzle. Reduce heat to medium-low. Cook undisturbed for 8-10 minutes until the bottom is golden and set, and the edges are starting to firm up. Check by lifting an edge with a spatula.
Critical Step
A golden crust on the bottom is essential before transferring to oven. This gives the kuku its characteristic contrast between crispy exterior and creamy interior.
Finish in oven
Transfer skillet to preheated oven. Bake for 20-25 minutes until the top is set, dry to the touch, and lightly golden. A knife inserted in the center should come out clean.
Finish in oven
Transfer skillet to preheated oven. Bake for 20-25 minutes until the top is set, dry to the touch, and lightly golden. A knife inserted in the center should come out clean.
Optional: Flip for double-crispy crust
For crispy crust on both sides: Remove from oven. Place a large plate over the skillet and flip the kuku onto the plate. Add 1 tbsp oil to the pan, slide kuku back in with cooked side up. Return to oven for 10 minutes to crisp the second side.
Optional: Flip for double-crispy crust
For crispy crust on both sides: Remove from oven. Place a large plate over the skillet and flip the kuku onto the plate. Add 1 tbsp oil to the pan, slide kuku back in with cooked side up. Return to oven for 10 minutes to crisp the second side.
Rest and serve
Remove from oven and let rest in pan for 5 minutes. Slide or flip onto a serving plate. Cut into wedges. Serve warm or at room temperature with yogurt, bread, and fresh herbs.
Rest and serve
Remove from oven and let rest in pan for 5 minutes. Slide or flip onto a serving plate. Cut into wedges. Serve warm or at room temperature with yogurt, bread, and fresh herbs.
Traditional serving suggestions
Serve wedges with plain yogurt or mast-o-khiar, warm lavash bread, sabzi khordan (fresh herb platter), and torshi (pickled vegetables). Also excellent as a sandwich filling in lavash with tomato, herbs, and yogurt.
Traditional serving suggestions
Serve wedges with plain yogurt or mast-o-khiar, warm lavash bread, sabzi khordan (fresh herb platter), and torshi (pickled vegetables). Also excellent as a sandwich filling in lavash with tomato, herbs, and yogurt.
Resting Required
5 min - Allows kuku to set and makes slicing easier
