A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.
Preheat the oven to 190 C, Gas 5 and lime a 12 cup muffin tin or a 20 cm square baking tin with lightly greased baking parchment.
Make a saffron liquid by grinding the saffron strands with a pinch of sugar in a pestle water then adding the boiling water and leaving to steep.
Tip the potatoes into a pan of well salted water. Bring to a boil then turn down the heat and simmer for about 12 minutes or until the potatoes are tender. Drain well then roughly mash and set aside to cool.
While the potatoes are cooking fry the onion in the oil for 10-15 minutes until soft and golden. Add the garlic and fry for two minutes more until lightly cooked. Set aside to cool.
Crack the eggs into a large bowl and lightly whisk. Add the potatoes, onion and garlic, barberries, turmeric, flour, baking powder, parsley and saffron liquid. Add 1 tsp salt and 1/2 tsp black pepper. Mix well to combine.
Pour your kuku mixture into the prepared tin and bake for about 12-15 minutes until risen and cooked through.