This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs. A kuku is rarely out of place on an Iranian-Jewish table. It is usually served as part of the mezze spread or as a side dish, but it is hearty enough to stand alone as a main course, particularly at vegetarian meals. It can often be found at a festive Purim meal, in commemoration of the biblical story of Esther, which took place in ancient Persia. And thanks to the generous amount of oil that goes into a kuku, it is also a favorite dish for Hanukkah celebrations.
Reprinted from Little Book of Jewish Feasts by Leah Koenig with permission by Chronicle Books, 2018. Photo by Linda Pugliese.