Kookoo-ye Gharch va Berenj (کوکو ی قارچ و برنج) — Persian Mushroom and Rice Frittata

• 150 gBasmati rice (rinsed until water runs mostly clear)
• 720 mlWater (for boiling rice)
• 10 gSalt (for boiling rice)
• 15 mlOlive oil (to lightly coat cooked rice)
• 200 gYellow onion (finely diced)
• 400 gCremini mushrooms (wiped clean and thinly sliced)
• 25 gParsley (finely chopped (about 1 packed cup))
• 6 largeEggs (room temperature if possible)
• 2 tspTurmeric (for color and aroma)
• 1 tspBlack pepper (freshly ground)

Instructions

1. 1

   Cook the rice: Bring 720 ml water to a boil in a medium pot. Add 10 g salt and the rinsed basmati rice. Boil uncovered for 10–12 minutes until the grains are tender with a slight bite. Drain well, return to the warm pot, and fold in 15 ml olive oil. Cool 10 minutes so it does not scramble the eggs.

2. 2

   Sauté the onion: Heat 15 ml olive oil in a 25–28 cm nonstick skillet over medium heat. Add the diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. This builds sweetness that balances the mushrooms’ earthiness and helps the kookoo brown evenly.

3. 3

   Brown the mushrooms properly: Add sliced mushrooms to the skillet and raise heat to medium-high. Cook 10–12 minutes, stirring every 1–2 minutes, until their released moisture evaporates and the mushrooms take on browned edges. If the pan looks dry, add up to 5 ml olive oil; avoid adding water.

4. 4

   Mix the batter: In a large bowl, whisk 6 eggs for 30–45 seconds until uniform. Whisk in turmeric, black pepper, and 4 g salt. Fold in chopped parsley, the cooled rice, and the onion-mushroom mixture. Let the mixture rest 5 minutes; the rice absorbs egg, improving sliceability.

5. 5

   Pan-fry and set: Wipe the skillet, then heat 15 ml olive oil over medium heat until shimmering (about 1 minute). Pour in the mixture and spread evenly. Cover and cook 10 minutes, then uncover and cook 4–6 minutes more until the edges are deeply golden and the center looks mostly set.

6. 6

   Flip safely and finish: Slide the kookoo onto a large plate. Add the remaining oil (if needed) to the skillet, then invert the kookoo back into the pan. Cook uncovered 5–7 minutes over medium-low until the second side is golden and the center reaches 71°C/160°F. Rest 10 minutes before slicing.