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Persian Omelette with Saffron
Recipe from Moro East by Sam & Sam Clark
Serves: 4 as a main course

1 large aubergine, cut into 1.5cm (1/2 inch) cubes
50g (3-1/2 tablespoons) butter
3 tablespoons olive oil
6 allspice berries, crushed (or a pinch of ground allspice)
6 green onions, thinly sliced
6 large eggs
2 rounded tablespoons barberries or currants
2 tablespoons pine nuts or walnuts
A good pinch of saffron (about 40 strands), soaked in 1 tablespoon boiling water
250g (1/2lb) fresh spinach, wilted in a hot frying pan with a little olive oil and a pinch of salt, then drained and roughly chopped
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh mint

Preheat a 25 cm (9 inch) round baking dish or ovenproof frying pan in the oven at 220C (425F).

Sprinkle the aubergine with a good pinch of salt and let stand for about 5 minutes. Pat the moisture off of the aubergine and set aside.

Heat the butter and 2 tablespoons of olive oil in a frying pan over medium heat and add the green onion and allspice. Saute for about a couple of minutes and then add the aubergine, stirring often until tender and making sure the onion does not burn. Remove from the heat and set aside.

Whisk the eggs in a medium-sized bowl and add the barberries, pine nuts, saffron (including the liquid), spinach, parsley, mint, and salt and pepper. Add the aubergine mixture. Remove the baking dish from the oven and pour in the egg mixture. Place in the oven and bake for 12-15 minutes until the egg has set and the top is slightly brown and puffy. Let the kuku rest for 5 minutes before serving.