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Fava Bean Kuku, Persian frittata

Fava Bean Kuku, Persian Frittata

A creamy egg frittata-like dish is given the exotic treatment with bright and tart barberries, a plethora of herbs, and nutty fava beans.  This would make a great vegetarian dinner option, or sliced up, it will be a hit on your next brunch table.

Course Main Course
Prep Time 30 minutes
Cook Time 50 minutes
Resting time 5 minutes
Total Time 1 hour 20 minutes
Servings 6

Ingredients

  • 3 tbsp heavy cream
  • 1/4 tsp saffron threads
  • 2 tbsp cold water
  • 2 cups blanched and peeled fresh or frozen fava beans if frozen, then simmer in hot water for 1 minute, drain
  • 5 tbsp boiling water
  • 2 tbsp fine granulated sugar
  • 5 tbsp dried barberries you can use dried cranberries, chopped small. If using cranberries, you will not need to sweeten them in sugar and water
  • 5 tbsp olive oil
  • 2 medium onions finely chopped
  • 4 cloves of garlic minced
  • 7 large eggs
  • 1 tbsp AP flour
  • 1/2 tsp baking powder
  • 1 cup dill chopped
  • 1/2 cup mint chopped
  • kosher salt and cracked black pepper

Instructions

  1. Preheat the oven to 350F (180C)
  2. Bring the cream, saffron and water to boil in a small saucepan. Immediately remove from the heat and allow the saffron to infuse the liquid for 30 minutes.
  3. If your beans are fresh, blanched and peeled and came from the fridge, they are fine as is. If you are using frozen blanched beans, then simmer them in plenty of hot water for one minute. Drain.
  4. Pour the 5 tbsp of boiling water into a small bowl. Add the sugar and stir to melt. Add the barberries and let them soak for 10 minutes. Drain and set aside.
  5. In a 10 inch (25 cm) skillet with a lid, heat 3 tbsp of the olive oil over medium heat. Add the onions and cook for about 4 minutes. Stir occasionally.
  6. Add the garlic and cook for another 2 minutes.
  7. Stir in the fava beans and set the pan aside off the heat.
  8. In a large bowl, whisk the eggs till frothy. Add the flour and baking powder and beat till incorporated.

  9. Add the saffron cream, the herbs, 1 1/2 tsp salt, 3/4 tsp pepper and whisk well.

  10. Finally stir in the barberries, and the fava beans and onion mix.

  11. Wipe the skillet or pan clean with paper towel, and coat with the remaining olive oil.
  12. Place the pan into the hot oven and let it heat up for 10 minutes.
  13. Take out and pour the egg mixture into the pan, cover with a lid and bake for 15 minutes.
  14. Remove the lid and continue baking for another 20-25 minutes, until the eggs are just set.
  15. Remove from the oven and let it set for at least 5 minutes. You can invert onto a platter, but I would much rather slice and use an offset spatula to remove the slices to a platter for serving. You can slice them it into wedges or thin slices.
  16. This is best served warm or at room temperature.