Classic Persian Zucchini Kookoo (Kookoo-ye Kadoo Sabz)

Wash the zucchinis and slice them into 1 cm (½-inch) thick rounds without peeling. Lightly sprinkle with salt and let them rest for a few minutes to draw out excess moisture.

Heat a small amount of oil in a skillet over medium heat. Sauté the zucchini slices until soft and lightly golden on both sides. Remove from heat and allow to cool slightly.

In a large mixing bowl, whisk the flour and milk until smooth. Add the eggs and beat well until fully combined and slightly frothy.

Gently fold the sautéed zucchini into the egg mixture. Season with salt and black pepper, then stir in the saffron water until evenly distributed.

Heat a generous layer of oil in a nonstick frying pan over medium heat. Pour in the kookoo mixture and smooth the top with a spatula.

Cover the pan and cook until the bottom is set and golden and the top is mostly firm.

Carefully flip the kookoo, using a plate if needed, and cook the other side until fully set and lightly browned.

Transfer to a serving plate, slice, and serve warm or at room temperature.