Welcome to the world of herbs! Herbs play a significant role in Persian cuisine, whether they are served fresh as an appetizer with bread and cheese or cooked into Kuku or Khoresht.
Herbs are integrated into Persian dishes not only to brighten up the colors and bring a brilliant herbal taste, but also to create luscious and earthy sauces. Ghormeh sabzi, Saak, and Khoresht-e Karafs are good examples.
Here is another dish in the Kuku series. But this Kuku is quite special, as it highlights a vegetable that has been called the potato of Iran: none other than eggplant. Eggplant is such a unique vegetable, and – as my beloved cooking teacher would say – eggplant is a prima donna ingredient, and I could not agree more!