Kookoo Baamieh (کوکو بامیه) — Persian Okra Frittata

• 300 gFresh okra (small pods preferred; trimmed and sliced into 1 cm rounds)
• 180 gYellow onion (finely diced)
• 10 gGarlic (finely grated or minced (about 2 cloves))
• 30 mlOlive oil (divided; plus more as needed for the pan)
• 6 largeEggs (room temperature)
• 20 gFresh dill (finely chopped (about 1 cup loosely packed))
• 25 gFresh parsley (finely chopped (about 1 cup loosely packed))
• 2 gTurmeric powder (about 1 teaspoon)
• 6 gFine sea salt (about 1 teaspoon, adjust to taste)
• 1 gBlack pepper (about 1/2 teaspoon, freshly ground)
• 15 gClarified butter (ghee) (optional; use instead of part of the olive oil for richer flavor)

Instructions

1. 1

   Prep the okra to minimize sliminess: rinse and thoroughly dry the pods, then trim tops and slice into 1 cm rounds. Keep the pieces as dry as possible. Finely dice the onion and grate the garlic. Chop dill and parsley very finely so they distribute evenly through the eggs.

2. 2

   Sauté the aromatics: heat 15 ml olive oil (or 10 ml oil + 5 g ghee) in a 24 cm nonstick skillet over medium heat. Add onion and cook 6–8 minutes, stirring, until soft and lightly golden. Add garlic and cook 30–45 seconds until fragrant, reducing heat if it threatens to brown.

3. 3

   Cook the okra: add sliced okra to the skillet with the remaining 15 ml olive oil. Increase to medium-high and sauté 5–6 minutes, stirring gently, until the okra turns bright green and tender-crisp. Let moisture evaporate so the mixture looks glossy rather than wet; this helps the frittata set.

4. 4

   Mix the eggs and herbs: in a bowl, whisk eggs for 20–30 seconds until uniform. Whisk in dill, parsley, turmeric, salt, and black pepper. Add the hot okra-onion mixture to the bowl and fold for 15–20 seconds; the residual heat lightly warms the eggs for a more even cook.

5. 5

   Fry and set: wipe the skillet if needed, then heat 5 g ghee (or 5 ml olive oil) over medium. Pour in the mixture and spread evenly. Cover and cook 6–7 minutes, until the edges are set and the center is mostly set but still slightly glossy on top; reduce heat if browning too fast.

6. 6

   Flip and finish: slide the kookoo onto a plate, place the skillet over the plate, and invert to return it to the pan. Cook uncovered 3–4 minutes to brown the second side. Rest 5 minutes off heat before slicing into wedges so it firms up and stays moist.