Corn Kuku (کوکو ذرت) — Persian Corn and Herb Frittata

• 10.5 ozCorn kernels (cooked, drained; canned or thawed frozen) (Pat dry to prevent a watery batter.)
• 5Eggs (Large eggs, about 50 g each without shell.)
• 1¼ ozAll-purpose flour (Helps bind and keep the kuku sliceable.)
• 4 gBaking powder (About 1 tsp.)
• 4¼ ozYellow onion (finely grated) (Squeeze lightly to remove excess juice.)
• 2⅛ ozScallions (thinly sliced) (Use both white and green parts.)
• 8 gGarlic (finely grated) (About 2 medium cloves.)
• 2 tspGround coriander
• 1 tspCurry powder (Use a mild blend for a classic Persian-style warmth.)
• 5 gFine salt (About 1 tsp.)
• ½ tspBlack pepper (freshly ground)
• 2 tbspNeutral oil (for frying, e.g., sunflower or canola) (For pan-frying in a nonstick skillet.)

Instructions

1. 1

   Prepare the corn and aromatics so the batter stays fluffy. Drain the corn very well and pat it dry with paper towels, then grate the onion finely and squeeze it lightly to remove excess liquid.

2. 2

   Make the egg base for the kuku. In a large bowl, whisk the eggs for 30–45 seconds until the whites and yolks are fully blended and slightly foamy, which helps the kuku rise.

3. 3

   Add the binders and spices, then whisk again. Whisk in the flour and baking powder until no dry pockets remain, then add ground coriander, curry powder, salt, and black pepper and mix until evenly scented.

4. 4

   Fold in the vegetables without overmixing. Add the corn, grated onion, scallions, and garlic, then fold with a spatula until everything is evenly distributed and the batter looks thick but spoonable.

5. 5

   Heat the pan properly for an evenly browned crust. Warm a 24–26 cm nonstick skillet over medium heat for 2 minutes, add the oil, and swirl to coat the base so the kuku releases cleanly.

6. 6

   Cook the first side until set and deeply golden. Pour in the batter and smooth the top, then cover and cook for 8–10 minutes until the edges are firm and the center is mostly set with only a slight wobble.

7. 7

   Flip carefully and finish cooking through. Slide the kuku onto a plate, invert it back into the pan, and cook uncovered for 5–7 minutes until the second side is golden and the center reaches a fully set, springy feel.

8. 8

   Rest, slice, and serve for the best texture. Let the kuku rest for 5 minutes so it firms up, then cut into wedges and serve warm or at room temperature with your preferred sides.