No, it’s not Spring already, though it is our first kookoo. This is a Persian word for this omelette-like dish, which is packed with cauliflower and turmeric. I’ve made it several times, and it’s delicious.
Serves 8
1 large cauliflower
2 medium onions
Oil for frying
2 tsp turmeric
120g parsley
3 dessertspoons plain flour
1½ tsp baking powder
10 medium eggs
Pickles and fresh herbs
1 Wash the cauliflower and cook in salted water. Mash and leave to cool.
2 Chop the onions and fry in a little oil until soft and golden. Stir in the turmeric and put aside to cool.
3 Wash and chop the parsley. When all the ingredients are cool, mix the cauliflower, flour, baking powder, onions and parsley.
4 Heat enough oil to cover the base of a large frying pan. While the oil heats, beat the eggs until frothy, then stir in the cauliflower mixture. Pour into the hot oil, then immediately reduce the heat, cover and cook over a gentle heat for 25 minutes until firm.
5 Turn over and cook for a further 10 minutes. Serve immediately with mixed pickles and fresh herbs.
Recipe from ‘The Legendary Cuisine of Persia’ by Margaret Shaida
You can find a very slightly different version of this recipe, which includes halloumi, at Veggiestan, a site by the people behind the extraordinary Persian grocery, Persepolis, in Peckham. If you’re a fan of Middle Eastern food and you haven’t yet visited Persepolis, I can’t recommend enough that you make a pilgrimage soon.