Aubergine Kuku Recipe – A Persian Frittata with Saffron and Barberries
Published on May 6th, 2025
Intermediate
If you're exploring new and exciting vegetarian Persian recipes, the aubergine kuku recipe—also known as kuku bademjan—is a must-try. This delicious Iranian egg dish is packed with flavour and tradition, combining sautéed onions, tender aubergines, aromatic saffron, and sharp dried barberries. Often described as the Persian version of a frittata, eggplant kuku is simple to prepare and versatile enough for any meal of the day.
Whether you’re familiar with Persian eggplant frittata or discovering it for the first time, this dish is a great way to experience the rich culinary heritage of Iran. It’s also ideal for those looking for an easy aubergine kuku recipe UK-style, using ingredients you can find in local Middle Eastern or international grocery stores.
What is Aubergine Kuku (Kuku Bademjan)?
Kuku is a traditional Iranian egg-based dish similar to an Italian frittata or a crustless quiche. In this version, the main ingredient is aubergine (eggplant), making it a hearty and flavourful vegetarian option. What sets this Persian aubergine frittata apart is the inclusion of saffron and barberries, which bring floral and tangy notes, respectively, to the dish.
This aubergine frittata recipe is a tribute to centuries of Persian cooking, often served at room temperature with fresh herbs, pickles, or a crisp salad.
Ingredients for For the chicken
- 120ml sunflower oil (plus extra to brush the tin)
- 4 small onions (400g), sliced
- 2 large red chillies (1 whole, 1 chopped)
- 3 medium aubergines (580g), peeled
- 5 free-range eggs
- 2 tbsp plain flour
- 1½ tsp baking powder
- 35g fresh breadcrumbs
- 25g parsley, finely chopped (plus extra for garnish)
- 1½ tsp saffron strands, dissolved in 1 tbsp hot water
- 3 garlic cloves, crushed
- 20g dried barberries (zereshk), rinsed and dried
- ½ tsp salt
- black pepper
Instructions: How to Make Aubergine Kuku
- Preheat your oven to 210ºC (190ºC fan). Heat sunflower oil in a large, heavy-based pan. Add the onions and sauté over medium heat for 7 minutes until softened but not browned. While the onions cook, cut the aubergines in half widthways, then slice into 1cm-thick strips to create batons around 7–8cm long. Add the aubergine batons to the onions along with ½ tsp salt. Cook over medium-high heat for 12–14 minutes, stirring gently to avoid breaking the aubergine. Once soft, set aside to cool.
- In a large bowl, whisk together eggs, flour, baking powder, breadcrumbs, chopped parsley, saffron water, garlic, the remaining salt, and a generous grind of black pepper. Once smooth, fold in the cooled aubergine and onion mixture along with the barberries.
- Line a 20cm round cake tin with greaseproof paper and brush lightly with oil. Pour in the egg mixture and bake for about 35 minutes, or until golden brown and fully set. A skewer inserted in the centre should come out clean.
- Let the kuku cool in the tin. Serve warm or at room temperature, garnished with more chopped parsley if desired. It keeps well in the fridge for up to two days, making it a great make-ahead option.
Why This Persian Eggplant Frittata Belongs in Your Recipe Collection
The aubergine kuku recipe is more than just another egg dish—it's a celebration of Persian culinary artistry. It's easy to prepare, incredibly flavourful, and visually stunning. Whether you’re serving it for brunch, lunch, or as part of a mezze spread, this dish is guaranteed to delight.
With its balance of textures and flavours, this Iranian egg dish is a must-have in any vegetarian cook’s repertoire. Rich in tradition and flavour, it's a great example of how to incorporate saffron and barberries into everyday cooking.
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