Kookoo-ye Meygoo (کوکو میگو) — Persian Herb and Shrimp Frittata

• 300 gRaw shrimp, peeled and deveined (medium) (Pat very dry; cut large shrimp into 2-3 pieces)
• 12 gGarlic (Finely grated (about 3 cloves))
• 3 gFine sea salt (Divide: 2 g for shrimp, 1 g for egg mixture)
• 1 gBlack pepper (Freshly ground)
• 6 largeEggs (About 300 g without shells)
• 60 gFresh cilantro leaves and tender stems (Finely chopped)
• 80 gGreen onions (scallions) (Thinly sliced (white and green parts))
• 20 gCorn flour (About 2 1/2 tbsp; helps bind and crisp)
• 45 mlVegetable oil (About 3 tbsp, divided for frying)

Instructions

1. 1

   Prepare the shrimp: pat the shrimp very dry with paper towels so the frittata doesn’t weep. Toss shrimp with grated garlic, 2 g of the salt, and the black pepper. Let stand 10 minutes at room temperature while you chop the herbs and heat the pan.

2. 2

   Make the herb-egg base: in a bowl, whisk the eggs for 30–40 seconds until uniform and slightly foamy. Whisk in the remaining 1 g salt and the corn flour until no dry pockets remain. Fold in the chopped cilantro and sliced green onions until evenly distributed.

3. 3

   Sear the shrimp briefly: heat a 24 cm (9.5 in) nonstick skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) vegetable oil, then add the shrimp in a single layer. Cook 45–60 seconds, stirring once, just until the shrimp begin turning pink (not fully cooked).

4. 4

   Combine and set the first side: reduce heat to medium. Spread shrimp evenly, then pour the herb-egg mixture over the shrimp. Gently shake the pan to level. Cover and cook 6–7 minutes, until the edges are set and the center is mostly set but still slightly glossy.

5. 5

   Flip safely and crisp: run a silicone spatula around the edges. Slide the kookoo onto a plate. Add the remaining 30 ml (2 tbsp) oil to the skillet and heat 30 seconds. Invert the kookoo back into the pan, uncooked side down, and cook uncovered 4–5 minutes until golden.

6. 6

   Rest and portion: transfer to a cutting board and rest 5 minutes so slices hold cleanly. Cut into 8 wedges for an appetizer or 4 large portions for a main. Serve warm or at room temperature, with flatbread and crisp vegetables if desired.