Kuku bademjan
(Kookoo bademjan, Kookoo bademjan, Kuku-ye bademjan, کوکو بادمجان)
Kuku bademjan is a savory Persian egg-based dish prepared with eggplants, commonly enjoyed across Iran as a main or side course. It belongs to the broader family of kuku recipes, which are similar to frittatas and often combine eggs with vegetables or herbs. The history of kuku as a cooking method dates back centuries, with references in Persian culinary manuscripts to dishes that bind seasonal vegetables with eggs to create a nourishing and economical meal.
Over time, variations developed to showcase regional produce, and eggplant became a favored choice because of its soft texture and ability to absorb flavors. As eggplants spread from India and the Middle East to Iran, they gained prominence in many dishes, including stews and kuku preparations.
To make kuku bademjan, eggplants are peeled and sliced before being salted and left to rest briefly to reduce bitterness. Read more
They are then fried or sautéed in oil until tender and lightly golden. In a bowl, the cooked eggplants are combined with beaten eggs, finely chopped onions, turmeric, salt, black pepper, and sometimes crushed garlic or fresh herbs such as parsley or dill.
This mixture is poured into a skillet and cooked over gentle heat until the eggs set and the edges become crisp. In some recipes, the pan is briefly finished in the oven to firm the center without burning the bottom. Kuku bademjan is cut into wedges or squares for serving.
It can be served hot, warm, or cold, and is often accompanied by fresh herbs, flatbreads like lavash or sangak, and a side of yogurt or torshi (pickled vegetables). The combination of soft eggplant and fluffy eggs creates a texture that pairs well with rice dishes and salads.
Kuku bademjan is commonly eaten at family gatherings, picnics, and as part of shared meals where multiple small dishes are presented together.
