Kuku Shevid (کوکو شوید) — Persian Dill Frittata

• 120 gFresh dill, finely chopped (Thick stems removed; measure after chopping (about 2 packed cups))
• 110 gYellow onion, finely grated (About 1 medium; squeeze lightly to remove excess liquid)
• 6 largeEggs (Room temperature for best volume)
• 20 gAll-purpose flour (About 2 1/2 tbsp; helps bind and keep the center tender)
• 1 tspTurmeric powder (For color and warm aroma)
• 1 tspFine sea salt (Adjust to taste)
• 0.5 tspBlack pepper, freshly ground (Adjust to taste)
• 45 mlVegetable oil (About 3 tbsp, divided; use a neutral oil with a higher smoke point)

Instructions

1. 1

   Prepare the aromatics: finely chop the dill (remove thicker stems) and finely grate the onion. Transfer the onion to a bowl and press it lightly in your hands or against a sieve to remove excess liquid so the frittata sets properly. Combine the dill and onion in a large mixing bowl.

2. 2

   Make the batter: crack the eggs into a separate bowl and whisk vigorously for 45–60 seconds until slightly foamy and uniform. Whisk in the flour, turmeric, salt, and black pepper until no dry flour remains. Pour the egg mixture over the dill-onion mixture and fold until evenly distributed.

3. 3

   Heat the pan: place a 25–28 cm (10–11 inch) nonstick skillet over medium heat for 2 minutes. Add 30 ml (2 tbsp) of the oil and swirl to coat the base and a little up the sides. The oil should shimmer but not smoke; reduce heat slightly if it begins to haze.

4. 4

   Cook the first side: pour in the mixture and spread it evenly. Cover with a lid and cook on medium-low for 9–11 minutes, until the edges are set and deep golden and the center looks mostly set with only a slight sheen. If the edges brown too fast, lower the heat and extend the time.

5. 5

   Flip and finish: run a silicone spatula around the edges. Slide the kuku onto a plate, then invert it back into the skillet. Add the remaining 15 ml (1 tbsp) oil around the edges, then cook uncovered for 4–6 minutes until the second side is golden and the center reaches 71°C/160°F.

6. 6

   Rest and serve: transfer to a board and rest for 5 minutes so the steam redistributes and slices stay neat. Cut into wedges or squares. Serve warm or at room temperature; the exterior should be crisp and the interior tender and fragrant with dill.