Kuku Konjed (کوکو کنجد) — Persian Sesame Frittata

• 0.25 tspSaffron threads (finely crushed)
• 2 tbspBoiling water (for blooming saffron)
• 450 gRusset potatoes (peeled and grated on large holes)
• 120 gOnion (finely grated)
• 120 gGreen bell pepper (very finely diced)
• 30 gFresh parsley (finely chopped (leaves and tender stems))
• 6 largeEggs (about 300 g without shells)
• 60 mlMilk (whole or 2%)
• 18 gPotato starch (about 2 tbsp)
• 6 gFine sea salt (about 1 tsp)
• 1 gGround black pepper (about 1/2 tsp)
• 45 mlVegetable oil (divided, for frying)
• 45 gSesame seeds (untoasted; about 5 tbsp)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads to a fine powder, then stir with 2 tablespoons boiling water in a small cup. Cover and let steep 10 minutes; the liquid should turn deep orange-red. Meanwhile, grate the potatoes and onion, and dice the bell pepper and chop the parsley.

2. 2

   Remove excess moisture for a crisp kuku. Wrap the grated potatoes and grated onion together in a clean kitchen towel and squeeze firmly over the sink for 1–2 minutes, extracting as much liquid as possible. Transfer the squeezed mixture to a large bowl and separate any clumps with your fingers.

3. 3

   Build the batter. Add diced green bell pepper and chopped parsley to the bowl. In a second bowl, whisk eggs with milk for 30 seconds until uniform, then whisk in potato starch, salt, black pepper, and the bloomed saffron (including the liquid). Pour the egg mixture over the vegetables and mix well.

4. 4

   Preheat the pan and start the sesame crust. Heat a 24 cm (9.5-inch) nonstick skillet over medium heat for 2 minutes. Add 30 ml vegetable oil and swirl to coat. Sprinkle 30 g sesame seeds evenly across the oil; let them sizzle 30–45 seconds until aromatic, without browning too dark.

5. 5

   Cook the first side. Immediately pour in the batter and spread into an even layer about 2 cm thick. Reduce heat to medium-low, cover with a lid, and cook 10–12 minutes. The edges should look set and lightly browned, and the center should be mostly set with only slight surface moisture.

6. 6

   Flip safely and seed the second side. Slide the kuku onto a large plate. Add the remaining 15 ml oil to the skillet, then sprinkle in the remaining 15 g sesame seeds. In one confident motion, invert the kuku back into the pan sesame-side up. Cook uncovered 6–8 minutes until fully set and golden.

7. 7

   Rest and serve. Transfer to a cutting board and rest 5 minutes to finish setting and keep slices clean. Cut into 8 wedges. Serve warm or at room temperature; the sesame crust should be crisp and nutty, while the interior stays tender and saffron-fragrant.