Kookoo Kadoo Ba Havij (کوکو کدو با هویج) — Persian Zucchini and Carrot Frittata

• 500 gZucchini (about 3 medium; coarsely grated)
• 200 gCarrots (about 2 medium; finely grated)
• 6 gSea salt (1 teaspoon, plus more to taste)
• 4 largeEggs (room temperature)
• 30 gAll-purpose flour (1/4 cup, spooned and leveled)
• 25 gParsley (1 cup finely chopped, packed)
• 15 gDill (1/2 cup finely chopped, packed)
• 2 gTurmeric powder (1 teaspoon)
• 1 gBlack pepper (1/2 teaspoon, freshly ground)
• 60 mlExtra virgin olive oil (4 tablespoons, for pan-frying (use as needed))

Instructions

1. 1

   Grate the zucchini into a bowl using the large holes of a box grater. Sprinkle with 1/2 teaspoon (3 g) sea salt, toss, and rest 10 minutes to draw out water. Meanwhile, finely grate the carrots and chop the parsley and dill; keep everything ready so the batter comes together quickly.

2. 2

   Squeeze the zucchini firmly to remove moisture: transfer to a clean kitchen towel (or cheesecloth), twist, and wring until very dry. You should remove at least 120 ml liquid. Add the squeezed zucchini to a mixing bowl with the grated carrots, chopped parsley, and chopped dill, then toss to distribute evenly.

3. 3

   In a separate bowl, whisk the eggs for 30–45 seconds until uniform and slightly foamy. Whisk in the flour, turmeric, remaining 1/2 teaspoon (3 g) sea salt, and black pepper until no dry flour remains. Pour this egg mixture over the vegetables and herbs and fold for 20–30 seconds into a thick, spoonable batter.

4. 4

   Heat a large nonstick skillet (28–30 cm) over medium heat for 2 minutes. Add 2 tablespoons (30 ml) olive oil and heat 30 seconds until shimmering. Drop the batter in 8 mounds (about 60–70 g each) and gently flatten to 1–1.5 cm thick; cook 3–4 minutes until deep golden at the edges.

5. 5

   Flip each patty carefully and cook 3–4 minutes more until golden and the center reaches 71°C/160°F. If the pan looks dry, add 1–2 teaspoons oil around the patties. Transfer to a rack or paper towels and rest 3 minutes to set. Repeat with remaining batter, adjusting heat to prevent scorching.