The Famous Persian Kuku Bademjan Recipe – A Famous Iranian Snack/Lunch

July 25, 2022

The Famous Persian Kuku Bademjan Recipe – A Famous Iranian Snack/Lunch

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The eggplant-based Iranian meal known as Persian Kuku bademjan is one of the many types of Kuku. It can include a variety of different vegetables, fresh herbs, spices, and occasionally chopped walnuts or tart Iranian barberries in addition to eggplants and eggs. Bademjan is traditionally fashioned like a thick, circular pancake or an omelette that is pan-fried on both sides, just like other Kuku meals. It may be eaten as a fast snack, a light main meal, or a vegetable side dish and is best served warm or cold.

 

What Does Persian Kuku Bademjan Look Like?

 

Persian cuisine

 

When compared to an Italian frittata, Kuku has more veggies and fewer eggs. Kuku is often thicker and requires cooking the ingredients over low heat for the best texture, in contrast to a frittata, which is more like an open-faced omelette. Due to this, Kuku is prepared by turning it onto a dish when one side has finished cooking and then sliding it back into the skillet to finish cooking the other. This Kuku, also known as Kuku Bademjan or KooKoo Bademjan (eggplant), is stuffed with veggies, including Kadoo (zucchini), Sibzamini (potato), Gojeh Farangi (tomato), and Piaz (onion). You may have this vegetarian Kuku for breakfast, lunch, or supper. Due to the fact that it tastes fantastic both warm and cold, it is also excellent for picnics.

 

What is Kuku?

 

Persian Kuku

 

Kuku (Persian: کوکو), often written as kookoo, is an egg-based and typically vegetarian Iranian meal composed of beaten eggs wrapped with different seasonings. It is comparable to an open-faced omelette, a French omelette, or an Italian frittata, although it usually contains fewer eggs than a frittata and cooks for a shorter period of time at a lower heat before being flipped over or gently grilled to solidify the top layer. It is paired with bread and either yoghurt or salad and is offered as an appetiser, side dish, or main entrée.   In some regions of northern Iran, Kuku may be had as a noon meal and is typically accompanied by either bread or plain boiled rice.

 

Cooking Technique of Kuku in Iran:

 

Kuku Bademjan

 

The ingredients are fried in oil at low heat and then steamed in a tight room in the traditional preparation of Kuku.  Today, baking is another common technique. Adding yeast gives the dish an added layer of thickness.  The end product is an omelette that resembles a cake and is typically eaten with bread. However, in Gilan, a province in northern Iran, where rice consumption is historically favoured over bread, it may also be served with rice.

 

 

Kuku is a popular word in Persian cuisine. There are lots of dishes starting with the word Kuku such as Kuku Sabzi, Kuku Zucchini, Kuku sibzamini and Kuku Bademjan. Among all these Kuku Bademjan is the most famous one. So, In this piece of writing, I will give you an authentic recipe of Kuku Bademjan. 

 

Key Steps in Kuku Bademjan Recipe: 

 

Kookoo bademjan

 

Here are some quick points that you should go through before getting to the recipe card.

 

  • Ingredients should be diced and fried. Combine with the spice and egg mixture. Add to the skillet, then use the back of a spoon to smooth the top.

 

 

  • Cook over low heat, covered with a damkesh or a kitchen towel, until the top seems done. Place a somewhat bigger plate over the skillet after turning off the heat.
  • Hold the plate and skillet together while inverting the skillet using mittens. Now the top is up.

 

 

  • Reposition the Kuku carefully in the pan and cook it until the other side is done over low heat.
  • Experience what I’ve been talking about by eating the Kuku Bademjan with Sangak or a bread of your choice, Sabzi Khordan (fresh herbs), or Salad Shirazi.

 

 

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The Famous Persian Kuku Bademjan Recipe

July 25, 2022
: 4
: 20 min
: 20 min
: 40 min
: Low Difficulty Leval

The ingredients are fried in oil at low heat and then steamed in a tight room in the traditional preparation of Kuku. Today, baking is another common technique. Adding yeast gives the dish an added layer of thickness. The end product is an omelette that resembles a cake and is typically eaten with bread. However, in Gilan, a province in northern Iran, where rice consumption is historically favoured over bread, it may also be served with rice.

By:

Ingredients
  • 3 Medium Chinese eggplants or 3 Italian eggplants
  • unpeeled 3 medium zucchini
  • Five medium-size white potatoes
  • Before cooking the potatoes, sprinkle a little saffron over them (optional)
  • 1 Big onion, peeled and thinly sliced
  • For frying the veggies, use around 34 cup of vegetable oil (you might have some oil left over)
  • A single tiny Roma tomato, diced
  • Six giant eggs
  • 12 tsp. of meat spice
  • 12 tsp. of rice spice
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, 1/2 tsp.
  • 1 TbspVegetable oil
  • 1 teaspoon butter
Directions
  • Step 1 Sliced onions are added to heated 1/8 cup vegetable oil and cooked till golden brown. With a spatula, remove the fried onions and place them in a big basin. The remaining veggies will also be fried in the same skillet.
  • Step 2 The veggies will be cooked separately after being prepared, stored in separate dishes, and served.
  • Step 3 Prepare the remaining veggies in the interim: Toss the potatoes with the optional saffron after peeling and chopping them into cubes of 12 inches in size. Slice the zucchini into 1-inch-wide cubes while keeping the peel on. Slice the peeled eggplants into 1/2-inch cubes.
  • Step 4 Heat the skillet over medium heat, then add just enough oil to coat the bottom (about 14 cups). Potato cubes should be fried till golden brown. Transfer the potatoes to the fried onions in the big bowl using a spatula.
  • Step 5 The skillet ought should still have some oil. Zucchini cubes should be fried till golden brown over medium heat. If necessary, add a bit of extra oil. The big bowl should now contain the fried zucchini.
  • Step 6 Heat 1/4 cup oil in the same skillet over medium heat. Stir in the eggplants after adding them. Cook the eggplants for 5-7 minutes, covered, or until they are soft. When the eggplants are golden brown, take the cover off and continue to simmer. If necessary, add extra oil. Move the eggplants over to a separate bowl and set them aside.
  • Step 7 Whisk the eggs, salt, and spices in a medium bowl until frothy. Pour over the fried veggies, then thoroughly mix.
  • Step 8 Dry and clean the skillet. Over medium heat, melt 1 TBSP butter and 1 TBSP vegetable oil.
  • Step 9 Then, using the back of a spoon, level the top of the pan after adding the Kuku mixture.
  • Step 10 The skillet should be covered with a darkish. You could simply just use a big kitchen towel to cover the lid. This keeps the Kuku from becoming soggy by preventing moisture that collects in the lid from pouring back into it.
  • Step 11 Cook the food in the covered skillet for approximately 20 minutes, or until it seems cooked and feels firm to the touch. Take the skillet from the stove.
  • Step 12 Over the skillet, place a 12-inch circular dish, then invert the Kuku onto the platter.
  • Step 13 Now that the bottom of the Kuku is up, carefully slip it back into the skillet from the dish. Cook the second side till golden brown for a further 15 minutes, uncovered, at medium-low heat.
  • Step 14 The Kuku should be turned over onto a serving tray and left to stand for five minutes before being sliced into six equal wedges.
  • Step 15 Serve warm with any bread of your choice, or with toasted Sangak or Lavash (Persian flatbreads). Serve Salad Shirazi or Sabzi Khordan on the side.


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