Gourmet Persian Vegetarian Breakfast Feast: Eggplant Feta Cheese Kuku with Saffron Rice

Allergens

Dairy (Feta Cheese)

Ingredients

• 3 medium eggplants
• 1 cup crumbled feta cheese
• 4 large eggs
• 1/2 cup all
• purpose flour
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Olive oil for brushing
• 2 cups basmati rice
• 1 tablespoon saffron threads
• 4 cups water
• 1 small onion, thinly sliced
• 1/2 cup dried apricots, halved
• 1/2 cup walnuts, chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Wash the eggplants and slice into 1/2 inch thick rounds. Place them on a parchment lined baking sheet, brush with olive oil, and season with salt and pepper. Bake for 20 minutes or until tender.
3. Meanwhile, soak saffron threads in 4 cups of warm water for 15 minutes to release the aroma and color. Set aside.
4. In a large pot, bring the soaked saffron infused water to a boil. Add basmati rice and cook according to package instructions until al dente. Drain and set aside.
5. In a large mixing bowl, combine crumbled feta cheese, cooked eggplant rounds, eggs, flour, cinnamon, salt, and pepper. Mix well to form a thick batter.
6. In an oven safe skillet or dish, layer half of the cooked rice, followed by half of the feta and eggplant batter. Repeat with the remaining rice and batter, ensuring the top is evenly covered.
7. Bake the kuku in the preheated oven for 35 40 minutes, or until golden brown and set. Remove from the oven and let it rest for 10 minutes before serving.
8. Garnish with sliced onion, dried apricots, walnuts, dill, and mint.

Chef’s Insight

The combination of flavors and textures in this dish is truly exceptional. Enjoy each bite as you savor the delicate balance of savory eggplant, creamy feta cheese, and fragrant saffron rice.

Notes

This dish pairs well with a crisp, white wine like Sauvignon Blanc or a fruity red wine like Pinot Noir.