Kuku Do Rang (کوکو دو رنگ) — Two-Color Persian Layered Frittata

• 450 gRusset potatoes, peeled (about 2 medium potatoes)
• 3Eggs (large)
• 10 gWheat flour (about 1 tbsp, helps bind)
• 3 gSalt (about 1/2 tsp)
• 1 gBlack pepper (about 1/2 tsp)
• 60 gFresh parsley, finely chopped (packed, stems removed)
• 30 gFresh cilantro, finely chopped (packed, tender stems ok)
• 20 gFresh dill, finely chopped (packed)
• 15 gFresh chives, finely chopped (or Persian tareh if available)
• 45 mlVegetable oil (about 3 tbsp, divided)

Instructions

1. 1

   Prepare two separate bowls so the layers stay distinct and clean-looking. Set a 24 cm nonstick skillet (with a lid) over medium heat for 2 minutes, then turn it off while you mix.

2. 2

   Make the potato layer: grate the potatoes on the large holes of a box grater into a bowl. Squeeze the grated potatoes firmly in a clean towel for 60 seconds to remove excess moisture, then return them to the bowl.

3. 3

   Add 3 eggs, 10 g flour, 3 g salt, and 1 g black pepper to the potatoes. Mix thoroughly for 45 seconds until the egg coats every strand and the mixture looks glossy and cohesive.

4. 4

   Make the herb layer: finely chop parsley, cilantro, dill, and chives so the pieces are small and even. Add the herbs to a second bowl, then add 4 eggs, 10 g flour, 3 g salt, and 1 g black pepper and stir for 45 seconds until the herbs are evenly suspended.

5. 5

   Heat the skillet over medium heat and add 30 ml vegetable oil, swirling to coat the bottom and lower sides. When the oil shimmers (about 60–90 seconds), spread the potato mixture into an even layer and press it gently with a spatula to level it.

6. 6

   Cover with a lid and cook the potato layer for 8 minutes over medium-low heat so it sets without burning. The edges should look dry and lightly golden, and the center should feel springy when pressed gently.

7. 7

   Drizzle 15 ml vegetable oil around the edges of the pan to help release and crisp the sides. Carefully spoon the herb mixture over the potato layer, then spread it evenly to the edges without digging into the bottom layer.

8. 8

   Cover again and cook for 10 minutes over low heat so the herb layer sets while staying bright. Check once halfway through and rotate the pan if your burner has hot spots, keeping the heat low to avoid browning the greens too much.

9. 9

   Flip to finish: loosen the edges all around with a thin spatula, then slide the kuku onto a flat plate. Invert it back into the skillet so the herb side is now down, then cook uncovered for 5–6 minutes over medium-low heat to fully set the center and lightly crisp the surface.

10. 10

    Transfer to a cutting board and rest for 10 minutes so clean layers form when sliced. Cut into 6 wedges or rectangles and serve warm or at room temperature for the best contrast of colors and textures.