Comments on: Persian Eggplant Kuku (Kuku-ye bademjan)

By: Matin

Matin — Fri, 03 Apr 2009 17:55:09 +0000

Love this dish, I also love kukus with chicken, potato, herbs or mince. Growing up in a Persian houshold, one of the above kukus is a weekly feature:-)
Loving your blog and the Turkish influence in it, already decided to cook the mushroom and rice soup for dinner:-)
XX M

By: Allen

Allen — Tue, 24 Mar 2009 03:12:25 +0000

Clare: So glad you liked the recipe! I love eggplant and enjoy finding new ways to use it.

Sonia: the saffron is mostly for color and doesn’t add much flavor. Thanks!

By: Sonia

Sonia — Tue, 24 Mar 2009 02:28:23 +0000

Is the saffron just for color, or is the taste noticeable?

This recipe sounds (and looks) fantastic. Definitely trying it very soon.

By: Claire

Claire — Mon, 23 Mar 2009 00:56:18 +0000

I stumbled on this site looking for something to do with eggplant besides eggplant parmesan. I order an organic basket every week or so from a local urban garden and I almost always end up with eggplant…and I’m generally not a big fan (though I do love baba ghanoush).

I decided to try this recipe. I only had one eggplant, so I added 2 small yellow squash and mixed in some leftover green onion for about 1/3 of the chopped onion. The result was AWESOME! I finally have something to do with the eggplant that I may just cook every time.

Btw, love this site. I have been browsing and have already found TONS of recipes I am ready to try. This is all my kind of cooking. Thank you!

By: Allen, the Dog Hunter | Eating Out Loud

Allen, the Dog Hunter | Eating Out Loud — Fri, 20 Mar 2009 20:54:00 +0000

[...] errands to say he spotted the hot dog stand open. Unfortunately, I had just finished leftover eggplant kuku so had to pass, but was pleased to learn they had been spotted in the [...]

By: Fumi

Fumi — Thu, 19 Mar 2009 20:10:01 +0000

Kudos to you for conquering your fears!

Grew up eating lot of egg plants, mostly prepared the traditional Japanese ways. I need to try this.

By: Erin

Erin — Thu, 19 Mar 2009 19:44:25 +0000

Allen, my dear, only you can make eggplant look interesting. So when do we get to see your new urban kitchen? Welcome back to the food blog mad house!
xoxo

By: Allen

Allen — Thu, 19 Mar 2009 16:49:58 +0000

Mallory Elise: Thank you!

Christie @ Fig&Cherry: I love the bold color you get from saffron – a little goes a long way

Nate: We went to Faz in Sunnyvale — it’s Mediterranean with a smattering of authentic Persian kababs and such. Make sure to ask for the ground sumac to sprinkle on your rice!

Stephanie: Thank you! It feels good to be back :-)

Ben: I need to catch up on your blog and see what kind of craziness you’ve been up to ;-)

Gera: Thanks! The cookbook is an amazing overview of so many interesting Persian dishes – I’m not sure what to make next.

Lesley: Thank you! I must admit … ‘aubergine’ sounds much more eloquent and appealing :-)

By: lesley

lesley — Thu, 19 Mar 2009 16:42:44 +0000

I’m glad you’re settling in too, my cousin lives in Vancouver, I know you’re going to love it there!
I think the recipe is great! Aubergine’s are so versatile but I never thought of an omelette. Isn’t the www a wonderful thing!
oops I forgot …you call them eggplants :0)

By: Gera @ SweetsFoods

Gera @ SweetsFoods — Thu, 19 Mar 2009 16:35:59 +0000

Allen a warm welcome back to blogging!! So nice to see you again and hope you’ll have very good luck at Vancouver :)

Very interesting and yummy recipe, I don’t know much about Persian dishes!

Cheers,
Gera