Kuku Rangi (کوکو رنگی) — Roasted Pepper and Mozzarella Frittata
Kuku Rangi is a modern, Iranian-inspired kuku made with smoky roasted bell peppers, fragrant herbs, and stretchy mozzarella. Its vibrant colors and balanced flavor make it perfect for breakfast or a light dinner.
Printable Recipe Card
Servings: 4 · Total: 55 min · Difficulty: medium
Ingredients (quick list)
- 200 g Red bell pepper (1 large, cut into 2 cm strips)
- 200 g Yellow bell pepper (1 large, cut into 2 cm strips)
- 200 g Green bell pepper (1 large, cut into 2 cm strips)
- 30 ml Olive oil (2 tbsp, divided)
- 10 ml White wine vinegar (2 tsp)
- 6 g Garlic (2 cloves, finely grated)
- 6 large Eggs (room temperature)
- 30 g Fresh parsley (finely chopped (about 1 packed cup))
- 12 g Fresh basil leaves (thinly sliced (about 1/2 packed cup))
- 4 g Fine sea salt (3/4 tsp)
- 1 g Black pepper (1/2 tsp, freshly ground)
- 150 g Mozzarella cheese (low-moisture, coarsely grated)
Steps (summary)
- Preheat the oven to 240°C (grill/broil) and line a tray with parchment paper. Toss the bell pepper strips with 15 ml olive oil…
- Transfer the hot peppers to a bowl, add the vinegar, and let rest for 5 minutes so the steam loosens any thin skin and mellows…
- Reduce the oven temperature to 190°C. In a large bowl, whisk the eggs with a fork for 45 seconds until uniform, without making…
- Heat a 23–25 cm cast-iron or ovenproof skillet over medium heat and add the remaining 15 ml olive oil. Sauté the drained pepper…
- Transfer the skillet to the 190°C oven and bake for 10–12 minutes, until the center is almost set with just a slight jiggle. Th…
Cultural Background
Kuku is a beloved Iranian dish typically made with eggs and aromatic herbs, commonly served at home for breakfast, a light supper, or picnics. “Kuku Rangi” is a modern take shaped by today’s tastes; roasted peppers and melty cheese give it a more festive, café-style feel.
Equipment
💡 Tips
- For better color and flavor, don’t over-soften the peppers; a few surface char spots are enough.
- If using fresh mozzarella (ball), drain it on paper towels in the refrigerator for 30 minutes so the kuku doesn’t turn loose.
- For neat slices, let the kuku rest, then cut with a serrated knife or a sharp knife warmed in hot water.
⚠️ Common Mistakes
❌ Adding watery peppers to the egg mixture
💡 Why: Too much moisture can cause the kuku to split and stay soft in the middle.
✅ Fix: After seasoning with vinegar, drain the peppers in a sieve for 2 minutes, then quickly sauté them.
❌ Baking until the center is completely dry
💡 Why: Overcooked eggs turn rubbery and dry.
✅ Fix: Remove from the oven when the center still has a slight jiggle, then let it rest for 8 minutes from residual heat.
❌ Using fresh mozzarella without draining
💡 Why: Fresh mozzarella releases a lot of water and makes the kuku pasty.
✅ Fix: Use low-moisture mozzarella, or drain fresh mozzarella for 30 minutes, then grate/chop it.
🧊 How to Store
Once cooled, store the kuku in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 160°C oven for 8–10 minutes, or in a covered skillet over low heat for 4–5 minutes. Freezing is not recommended, as the egg texture weeps and turns watery.
📅 Make Ahead
You can prepare the roasted peppers up to 24 hours ahead: after draining, keep them in an airtight container with vinegar and 5 ml olive oil. Prepare the egg mixture no more than 2 hours in advance and refrigerate; before cooking, let it sit at room temperature for 5 minutes and whisk again.
🍽️ Pairs Well With
- Warm sangak or barbari bread
- Plain strained yogurt or yogurt with shallots (mast-o musir)
- Fresh herb platter (sabzi khordan) and radishes
- Tomatoes and cucumbers with lemon juice or vinegar
Regional Variations
- Tehran (modern cafés)Often made with more cheese and fewer herbs, and sometimes served with a few fresh basil leaves on top and a drizzle of balsamic vinegar.
- Shiraz-inspiredThe basil is more prominent, and the peppers are roasted a bit longer so a smoky sweetness takes the lead; it’s served alongside Shirazi salad with vinegar.
Ingredients
- 200 gRed bell pepper (1 large, cut into 2 cm strips)
- 200 gYellow bell pepper (1 large, cut into 2 cm strips)
- 200 gGreen bell pepper (1 large, cut into 2 cm strips)
- 30 mlOlive oil (2 tbsp, divided)
- 10 mlWhite wine vinegar (2 tsp)
- 6 gGarlic (2 cloves, finely grated)
- 6 largeEggs (room temperature)
- 30 gFresh parsley (finely chopped (about 1 packed cup))
- 12 gFresh basil leaves (thinly sliced (about 1/2 packed cup))
- 4 gFine sea salt (3/4 tsp)
- 1 gBlack pepper (1/2 tsp, freshly ground)
- 150 gMozzarella cheese (low-moisture, coarsely grated)
🔄 Substitutions
- Mozzarella cheese (low-moisture)→ Kashkaval or mild gouda, grated
- Fresh basil leaves→ Fresh dill (15 g), chopped
- White wine vinegar→ Apple cider vinegar
Instructions
- 1
Preheat the oven to 240°C (grill/broil) and line a tray with parchment paper. Toss the bell pepper strips with 15 ml olive oil and spread in a single layer. Broil for 10–12 minutes, then flip and broil 6–8 minutes more, until lightly charred in spots and semi-tender.
- 2
Transfer the hot peppers to a bowl, add the vinegar, and let rest for 5 minutes so the steam loosens any thin skin and mellows the smokiness. Peel off any thicker bits of skin if needed. Drain the peppers in a sieve for 2 minutes to remove excess moisture; this prevents the kuku from weeping.
- 3
Reduce the oven temperature to 190°C. In a large bowl, whisk the eggs with a fork for 45 seconds until uniform, without making them overly foamy. Add the grated garlic, parsley, basil, salt, and pepper and whisk 20 seconds more. Add the mozzarella and mix just until evenly distributed.
- 4
Heat a 23–25 cm cast-iron or ovenproof skillet over medium heat and add the remaining 15 ml olive oil. Sauté the drained peppers for 2 minutes until fragrant. Pour the egg mixture over the peppers and cook, undisturbed, for 2–3 minutes until the edges begin to set.
- 5
Transfer the skillet to the 190°C oven and bake for 10–12 minutes, until the center is almost set with just a slight jiggle. Then broil for 1–2 minutes until the top is lightly golden and the cheese is bubbling. Rest for 8 minutes so it slices cleanly and the cheese settles into a creamy texture.
🪪 Recipe Passport
Cultural Background
Kuku is a beloved Iranian dish typically made with eggs and aromatic herbs, commonly served at home for breakfast, a light supper, or picnics. “Kuku Rangi” is a modern take shaped by today’s tastes; roasted peppers and melty cheese give it a more festive, café-style feel.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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