Kookoo Esfenaj (کوکو اسفناج) — Persian Spinach Frittata

• 500 gFresh spinach (washed well, thick stems removed)
• 150 gYellow onion (finely diced)
• 10 gGarlic (minced (about 3 cloves))
• 60 mlNeutral oil (divided, plus more if needed for the pan)
• 6Large eggs (room temperature if possible)
• 20 gAll-purpose flour (about 2 1/2 tablespoons)
• 4 gBaking powder (1 teaspoon)
• 2 gGround turmeric (1 teaspoon)
• 6 gFine salt (1 teaspoon, plus more to taste)
• 1 gBlack pepper (1/2 teaspoon)

Instructions

1. 1

   Prepare the spinach to avoid a watery kookoo. Bring a large pot of water to a boil, add spinach, and blanch for 60–90 seconds until just wilted. Drain immediately, rinse under cold water for 30 seconds, then squeeze very dry in handfuls. Chop finely and set aside.

2. 2

   Build the aromatic base. Heat 30 ml oil in a 25–28 cm nonstick skillet over medium heat. Add diced onion and cook 7–9 minutes, stirring, until soft and lightly golden. Add minced garlic and cook 45–60 seconds until fragrant, lowering heat if it starts to brown.

3. 3

   Dry the spinach for better texture. Add chopped spinach to the skillet with the onions. Cook over medium heat for 3–4 minutes, stirring, until steam stops rising and the mixture looks fairly dry. Transfer to a bowl and cool 5 minutes so the eggs won’t scramble.

4. 4

   Mix the batter for a fluffy set. In a separate bowl, whisk eggs for 30–45 seconds until uniform. Whisk in flour, baking powder, turmeric, salt, and black pepper until smooth. Fold in the cooled spinach-onion mixture until evenly distributed and thick, not runny.

5. 5

   Cook gently for an even, tender kookoo. Wipe the skillet clean, then heat remaining 30 ml oil over medium-low. Pour in the mixture and smooth the top. Cover with a lid and cook 10–12 minutes, rotating the pan occasionally, until edges set and the center is mostly firm.

6. 6

   Flip and finish. Slide the kookoo onto a plate, invert back into the skillet, and cook uncovered 3–5 minutes until the second side is golden and the center reaches 71°C/160°F. Rest 5 minutes before slicing into wedges; this helps it hold together cleanly.