One of my mother’s best friends is Persian. Because of Auntie Shahla, my brother and I were introduced to Persian Cuisine at ages three and four and ate Fesenjen, Kebabs with Sumac and various Persian treats like Sugared Citrus Peels regularly. When we both went off to college, my brother and I would deliberately meet at a local Persian restaurant on weekends. Our meals together there always made me feel like we were at our home away from home.
Tonight, I initially wanted to make a Vegan Fesenjen but was not sure if sunflower seeds would successfully substitute for walnuts (due to allergies here) in the recipe. So, I decided to make Gormeh Sabzi, Cauliflower Kuku and Whole Wheat Zaatar Lavash instead.
Cuckoo for Vegan Cauliflower Kuku
Persian Kukus are egg based frittata-like dishes. I substitute the egg in this Kuku with chickpea flour to create a Vegan version and it works successfully.
Steam all together in the Instant Pot for 3 minutes:
- 1# cauliflower florets
- 1 onion, sliced
- 2 cloves garlic
When done, release pressure and mash all the vegetables together. Then, in another bowl, mix together the dry Kuku batter ingredients:
- 1/2 c chickpea flour
- 1/2 – 1 T curry powder, or to taste
- 1/2 T nutritional yeast
- 1/2 tsp baking powder
- 1 to 1 1/2 tsp sea salt, or to taste
- 1/4 tsp pepper
Add the wet ingredients to the dry:
- 1/2 c water
Then fold in the mashed cauliflower mix. There are two ways you can cook this Kuku:
- bake in a well oiled dish:
- keep a well seasoned cast iron pan in the preheating oven until the batter is ready to bake
- when ready, take the cast iron pan out of the oven and place it on top of the stove over medium heat
- spray with oil
- add the batter and spread out evenly
- bake at 350F for 45 to 60 minutes until set
- set aside to cool down before slicing
- serve warm or cold. Or,
- fry in a pan like you would an omelette or okonomiyaki.
Serve with (your choice of) yogurt and homemade whole wheat lavash bread. I actually love eating this like a sandwich: fold the lavash around the kuku, top with yogurt, and eat heartily. Yum!
I just googled the restaurant my brother and I used to frequent over fifteen years ago and it’s still alive and doing well! Amazing!
Update: my son enjoyed this so much that he ASKED for the last leftover slice of Kuku with Lavash for lunch the next day.