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4–6
Easy
By Jill Norman
Published 2005
Iranian kookoos are substantial omelettes, something like a Spanish tortilla, and can be made with a variety of vegetables. With bread and a dollop of thick yogurt and some fresh herbs, they make a good first course or light meal. If any is left over, the kookoo is good cold, too.
Put the aubergine into a large pan of boiling water. Simmer for 10–12 minutes until soft, then drain thoroughly. Heat half the oil in a pan and fry the onions until softened and lightly coloured. Add the garlic and fry for a minute more. Remove the onions and garlic from the pan and set aside.