Kookoo-ye Kadoo Sabz (کوکو کدو سبز) — Persian Zucchini Frittata

• 0.25 tspSaffron threads (finely crushed)
• 2 tbspBoiling water (for blooming saffron)
• 600 gZucchini (trimmed; coarsely grated (about 4 medium))
• 1.25 tspSalt (divided)
• 3 tbspNeutral oil (divided; plus more if needed for frying)
• 6 largeEggs (room temperature)
• 60 mlMilk (whole milk preferred)
• 30 gAll-purpose flour (about 1/4 cup, spooned and leveled)
• 0.5 tspBlack pepper (freshly ground)

Instructions

1. 1

   Bloom the saffron: place crushed saffron in a small cup and pour over 2 tablespoons boiling water. Cover and let steep 10 minutes until deeply colored. Meanwhile, grate the zucchini, toss with 1 teaspoon of the salt, and rest 10 minutes to draw out moisture.

2. 2

   Squeeze the zucchini very dry: transfer to a clean kitchen towel (or several layers of paper towel) and wring firmly until little liquid comes out. Heat 2 tablespoons neutral oil in a skillet over medium heat, add zucchini, and sauté 6–8 minutes until moisture evaporates and zucchini softens. Cool 5 minutes.

3. 3

   Make the batter: in a bowl, whisk eggs for 30–45 seconds until slightly frothy. Whisk in milk, flour, black pepper, remaining 1/4 teaspoon salt, and the bloomed saffron water. Fold in the cooled sautéed zucchini until evenly coated; the mixture should look thick and spoonable, not watery.

4. 4

   Pan-fry the kookoo: heat 1 tablespoon neutral oil in a 24–26 cm (10-inch) nonstick skillet over medium heat until shimmering. Pour in the mixture and smooth the top. Cover with a lid and cook 8–10 minutes, lowering to medium-low if browning too fast, until edges set and the center is mostly firm.

5. 5

   Flip and finish: run a spatula around the edge. Slide kookoo onto a plate, invert back into the skillet, and cook uncovered 4–6 minutes to crisp the second side. If the pan looks dry, add 1–2 teaspoons oil around the edges. Rest 5 minutes, then slice into wedges and serve warm or at room temperature.