I dug up one patch of broad beans as I wanted to plant some brassicas – it is all about the rotation. This means we have been eating lots of broadbeans – like this and as kuku.
I like Persian food, I especially like kuku – it is like a frittata only better.
Broadbean Kuku: broad beans; eggs (let’s say 5 or so); splash or more of milk; half a tsp of saffron; handful of currants (or barberries); half tbs flour ; half tsp of baking powder; chopped mint and dill; chopped onion and garlic; seasoning
Preheat the oven to 180C. Boil the broadbeans, let them cool and take the horrid outer skin off leaving the lovely bean halves – put these in a bowl. Bring the milk to the boil, remove from the heat and add the saffron and the currants, leave to sit for a while. Gently fry the onion and garlic until softened. Whisk the eggs in a large bowl with the flour and baking powder. add in the herbs and the cooked onion, the milk etc and the broad beans – everything should now be in the bowl. Heat up some oil in a suitably sized frying pan (that you can put in the oven). When hot add the mixture and gently cook for a while. Then put in the oven and cook for about 20 minutes or until set. Leave to cool for 10 minutes then serve.
We had it with potato salad with spring onions in. It would be nice with cacik – see the bottom of this post for how to make it.