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Kuku sibzamini (Persian-style saffron and sweet potato frittata) with yoghurt sauce
Makes 1 X 24CM Starters and mains
Ingredients
- 500g sweet potato, unpeeled and cut into quarters
- 1⁄2tsp saffron
- 3 large eggs
- 2tbsp plain flour
- 2tsp baking powder
- 1⁄2tsp bicarbonate of soda
- 1 garlic clove, crushed
- bunch parsley, finely chopped
- bunch mint, finely chopped
- bunch dill, finely chopped
- 20g chervil (optional), finely chopped
- 20g tarragon (optional), finely chopped
- 50g walnuts, finely chopped
- 50g barberries, soaked, rinsed and dried on kitchen paper
- sunflower oil, for cooking
For the yoghurt sauce
- 8tbsp Greek yoghurt
- 1⁄2 cucumber, peeled and diced
- handful parsley, leaves finely chopped
- handful mint, leaves finely chopped
- handful dill, leaves finely chopped
To garnish
- rose petals (optional)
Method
Bring a pan of salted water to the boil and cook the sweet potato for 10-15 minutes until tender. Cool a little, remove the skins, then mash and set aside.
Crush the saffron and soak in 1 tablespoon of boiling water.
Crack the eggs into a bowl and sift in the flour, baking powder and bicarbonate of soda. Add the garlic, herbs, saffron, walnuts and barberries. Season with sea salt and black pepper, then stir in the mashed sweet potato.
Add a little oil in a large, heavy- based frying pan over a medium heat until it sizzles, then reduce the heat and pour in all the batter. Cook for 1 minute, then loosen the kuku around the edges. Cover with a lid and cook over a low heat for 20-30 minutes until it is just set and still fluffy. Cut into wedges.
To make the sauce, mix the yoghurt with the cucumber and herbs. Season with sea salt and black pepper. Pour the kuku into a bowl and scatter the dried rose petals over the frittata, if using.
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