Persian Vegetarian Brunch Delight: Herbed Kuku Egg Casserole with Tahdig & Fresh Fruit Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs 1 medium onion, finely chopped 1 cup fresh parsley, finely chopped 1/2 cup cilantro, finely chopped 1/2 teaspoon ground turmeric Salt and pepper, to taste 1 cup basmati rice 3 cups water 1 tablespoon vegetable oil 2 apples, sliced 1 banana, sliced 1/2 cup seedless grapes 1/2 cup orange juice 1/2 cup honey

Instructions

1. In a large bowl, whisk together eggs, onion, parsley, cilantro, turmeric, salt, and pepper. Set aside.
2. Rinse basmati rice under cold water until the water runs clear. Drain well.
3. In a medium saucepan, bring water to a boil. Add rice, reduce heat to low, cover, and cook for 5 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork and set aside.
4. Preheat oven to 375°F (190°C). Grease an 8 inch square baking dish.
5. Spread half of the cooked rice in the prepared dish, making sure it's evenly distributed.
6. Pour the egg mixture over the rice, smoothing the top with a spatula.
7. Bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.
8. In a small saucepan, heat vegetable oil over medium heat. Add the remaining rice and cook, stirring frequently, until golden brown. Transfer to a plate and set aside.
9. For the fruit salad, combine sliced apples, banana, grapes, orange juice, and honey in a bowl. Toss gently to combine.
10. To serve, slice Kuku into portions and place on plates. Add a scoop of Tahdig rice alongside each portion and top with a dollop of fruit salad.

Chef’s Insight

The combination of aromatic herbs in the Kuku creates a delightful scent that will tantalize your senses before you even take a bite.

Notes

For a vegan alternative, use dairy-free cheese and replace honey with maple syrup.