With my old World of the East Vegetarian Cooking and the more recent Madhur Jaffrey's World Vegetarian, as well as several other of Jaffrey's books, at hand, I was really spoiled for choice with this week's theme. Which to choose, which to choose? In the end, I found several recipes for kookoos, an Iranian kind of frittata or Spanish-style tortilla, in both books which sounded appealing. I finally settled on Shamsi Davis' Persian Egg and Potato Cake (Kookoo Seeb Zameeni) from World Vegetarian (p538).
This is actually a fairly easy dish to make and turned out better than other frittatas I've made in the past. While you're boiling a pair of potatoes, you sauté finely chopped onion and garlic. When these are soft, they're set aside. Unfortunately the recipe instructions never tell you what to do with this. I reread them several times and asked for my DH's fresh eyes to do the same. No luck.
When the potatoes are done, you peel them while they're still hot, then rice or mash them. Stir in four beaten eggs, salt and pepper, and some chives. I added the onions here.
Meanwhile more fat is heated in a non-stick skillet (I used a cast iron one) and the eggy potato mixture plopped in. It's cooked on low for 15 minutes, then popped under the broiler for a short time. Then you turn the kookoo over (I used a plate to help, but more agile people can manage to do this directly in the skillet) and cook it for another 5 minutes. Jaffrey says this can be served hot, at room temperature, or chilled. We had ours hot for dinner, followed by a salad. Looking forward to the rest for lunch one day soon. I expect this would make a nice starter, cut in thin wedges, or a luncheon dish.
The recipe calls for a lot of fat (olive oil, olive oil and butter, or ghee), and I expect the amount for sautéing the onions could be cut by half, and the amount for cooking the kookoo could be cut by at least a third.
This post is shared with this week's I Heart Cooking Clubs.