Kuku Jowaneh Mash (کوکو جوانه ماش) — Persian Mung Bean Sprout Frittata

• 300 gMung bean sprouts (rinsed, drained, and roughly chopped into 2–3 cm lengths)
• 350 gEggplant (about 1 medium; cut into 1 cm dice)
• 120 gCarrots (about 1 large; grated on the large holes)
• 150 gBell pepper (about 1 medium; finely diced)
• 200 gMushrooms (sliced 5 mm thick)
• 180 gOnion (about 1 large; finely diced)
• 10 gGarlic (about 2 cloves; finely grated or minced)
• 6 largeEggs (room temperature)
• 1 tspBaking powder (optional, for a lighter texture)
• 1 tspGround turmeric
• 1 tspGround cumin
• 1 tspGround coriander
• 1 tspDried fenugreek leaves (crushed between fingers)
• 0.5 tspBlack pepper (freshly ground)
• 1.25 tspSalt (divided)
• 60 mlVegetable oil (divided, plus 1 tsp more if needed for the pan)

Instructions

1. 1

   Salt the eggplant to reduce bitterness and help it brown. Toss the 350 g diced eggplant with 1/2 tsp of the salt in a bowl and rest 15 minutes. Meanwhile, rinse and drain the mung bean sprouts well, then chop them into shorter lengths so they bind into the kuku more evenly.

2. 2

   Sauté the base vegetables to drive off moisture (key for a firm kuku). Heat 2 tbsp (30 ml) vegetable oil in a 25–28 cm nonstick skillet over medium-high heat. Add onion and cook 6–8 minutes until golden. Stir in garlic for 30 seconds, then add mushrooms and cook 5–7 minutes until their liquid evaporates.

3. 3

   Cook the eggplant and peppers until tender and lightly caramelized. Pat the salted eggplant dry with paper towels. Add it to the skillet with the diced bell pepper and cook 8–10 minutes, stirring, until the eggplant is soft and browned in spots. Transfer everything to a wide plate and cool 10 minutes.

4. 4

   Mix the eggs and spices for an evenly seasoned batter. In a large bowl, whisk 6 eggs with baking powder (if using), turmeric, cumin, coriander, dried fenugreek, black pepper, and the remaining 3/4 tsp salt for 30–45 seconds until slightly frothy. Fold in the grated carrot, chopped sprouts, and the cooled sautéed vegetables.

5. 5

   Pan-cook the kuku gently so it sets without drying out. Wipe the skillet clean, then heat 2 tbsp (30 ml) vegetable oil over medium heat. Pour in the mixture and spread evenly. Cover and cook 10–12 minutes, reducing heat to medium-low after 2 minutes, until edges are set and the center is mostly firm.

6. 6

   Flip to finish and develop a crisp, golden crust. Slide the kuku onto a plate, add the remaining 2 tbsp (30 ml) oil to the skillet, then invert the kuku back into the pan. Cook uncovered 6–8 minutes over medium-low until fully set (center reaches 71°C/160°F). Rest 5 minutes, then slice into wedges.