Today's dishes are from Iran (Persia) and are typical of this ancient cuisine. A kuku is a thick omelette containing vegetables and herbs. Borani is a yoghurt and vegetable salad. There are many versions of both dishes.
Hospitality is at the heart of Iranian cooking. A meal begins with several appetisers. They would include kuku, borani, various breads, white cheese (similar to feta), fresh vegetables and herbs such as spring onions, radishes, coriander, dill, mint and parsley. The fresh greens are eaten as salad during the meal.
Iranian people like to present their food in an inviting way. It is often garnished with nuts, spices, herbs, fruit and edible flowers.
If you would like to know more about Iranian cuisine, A Taste of Persia, by Najmieh K. Batmanglij (I.B. Tauris, London 2007), is a fascinating book with lovely recipes and inspiring pictures.
Kuku-ye bademja
Serves 6
2-3 eggplants (about 1kg), peeled
2 large onions, sliced
3 cloves of garlic, finely chopped
4-5 tbsp extra-virgin olive oil or sunflower oil
pinch of saffron threads, ground and soaked in 1 tbsp hot water or 12tsp turmeric
5 large free-range eggs
1 tbsp plain flour and 1 tsp baking powder (optional)
juice of 1 lime and lime wedges to serve
sea salt, pinch of sugar and freshly ground black pepper
12 bunch of flat-leaf parsley, chopped and dill goes well
You need a 20-23cm ovenproof dish, lined with baking paper, or a non-stick frying pan. Cut the peeled eggplants lengthways into quarters then into 1cm slices. Place the slices on a rack and sprinkle with salt. Place chopping boards over the slices and drain for about an hour. Wash the salt off the eggplant and squeeze dry in a tea towel. Heat a frying pan with two tablespoons of oil and add the onions and a pinch of salt. Cover and sweat for 10-15 minutes until soft. Remove the onions from the pan, leaving oil behind. Pour more oil into the pan as needed and add the eggplant slices. Fry them until golden brown, then turn and cook the other side. Put the onions back into the pan with the eggplant. Add the saffron with soaking water, or turmeric and a dash of water. Cook until the vegetables are soft. Leave to cool. Preheat oven to 180C. Coat baking dish or pan with oil. Lightly beat the eggs with lime juice, flour, baking powder and seasonings. Combine with the eggplant mixture and parsley. Tip the mixture into the dish. Dribble a teaspoon of olive oil around the edge and over top. Bake until set in the centre and golden brown. This will take 30-40 minutes. Let the kuku rest for 10 minutes before turning out. Serve warm with lime wedges, natural yoghurt, fresh herbs and bread.
Borani-e esfenaj
2 tbsp extra-virgin olive oil
1 onion, finely chopped
1-2 cloves garlic, crushed
1 bunch English spinach
250g Greek-style yoghurt
sea salt and freshly-ground black pepper
1 tsp ground cinnamon
14 cup toasted and roughly chopped walnuts
dried rose petals or fresh edible flowers
Remove spinach stalks and wash the leaves thoroughly. Drain leaves and cut roughly into pieces. Heat the oil in a large saucepan and fry the onion until soft and golden. Add the garlic and cook for a couple of minutes. Tip the spinach into the pan and sprinkle on the cinnamon, salt and pepper. Stir and cook for until the spinach wilts. Add a dash of water, cover and simmer for about 10 minutes. Turn off the heat and allow the spinach to cool. Stir in the yoghurt and chill. Transfer the borani to a pretty bowl. Garnish with a scattering of walnuts and dried rose petals, or fresh edible flowers. Serve cold with lavash bread or toasts.
Lavash toasts
Preheat the oven to 180C. Brush (or spray) lavash breads lightly with extra-virgin olive oil or sunflower oil. Sprinkle with sumac, paprika or freshly ground black pepper. Cut the breads into rectangles 8cm x 5cm, Place on a baking tray and bake for six or seven minutes until crisp and golden. Serve with dips.