Kuku-ye Baqala Sabz (کوکو باقلا سبز) — Persian Green Broad Bean Frittata

• 450 gGreen broad beans (fresh or frozen), peeled (If using fresh, remove from pods and peel the tough outer skin if large)
• 1500 mlWater (For blanching the beans)
• 12 gSea salt (Divided: 8 g for batter, 4 g for blanching water)
• 200 gYellow onion, finely diced (About 1 large onion)
• 30 mlNeutral oil (sunflower or canola) (For sautéing the onion and meat)
• 250 gMinced meat (beef or lamb, 15–20% fat) (Halal-certified if needed)
• 2 gGround turmeric (About 1 tsp)
• 1 gBlack pepper, freshly ground (About 1/2 tsp)
• 0.15 gGround saffron (About 1/8 tsp, finely ground)
• 30 mlHot water (About 2 tbsp, for blooming saffron)
• 80 gFresh dill, finely chopped (tender stems included) (About 2 packed cups chopped)
• 7Eggs, large (Room temperature for better lift)
• 30 gAll-purpose flour (About 1/4 cup, for structure and clean slices)

Instructions

1. 1

   Blanch the broad beans for a clean, sweet flavor and tender bite. Bring 1500 ml water to a rolling boil, add 4 g sea salt, then add the beans. Boil 3–5 minutes until bright green and just tender. Drain immediately and cool 5 minutes, then roughly chop or lightly crush about half for better binding.

2. 2

   Bloom the saffron to maximize aroma and color. In a small bowl, combine 0.15 g ground saffron with 30 ml hot water (not boiling, about 80–90°C). Stir, cover, and let steep 10 minutes while you prepare the meat base. This step prevents gritty saffron and distributes color evenly through the eggs.

3. 3

   Cook the onion and minced meat until fragrant and lightly browned. Heat 30 ml oil in a skillet over medium heat, add the diced onion, and sauté 8–10 minutes until golden. Add minced meat, 2 g turmeric, and 1 g black pepper; cook 6–8 minutes, breaking it up, until no pink remains and moisture evaporates.

4. 4

   Cool the meat mixture slightly so the eggs do not scramble. Transfer the meat base to a bowl and let it cool 8 minutes. Meanwhile, chop the dill finely. In a large mixing bowl, whisk 7 eggs for 30 seconds until uniform, then whisk in 30 g flour, the steeped saffron water, and the remaining 8 g sea salt.

5. 5

   Build the kuku batter for an even, sliceable texture. Fold the chopped dill into the egg mixture, then add the blanched broad beans and the cooled meat base. Mix gently for 45–60 seconds until everything is evenly coated. The mixture should be thick and spoonable; if it looks watery, rest 5 minutes to hydrate the flour.

6. 6

   Fry the kuku with controlled heat for a golden crust and fully set center. Heat 45 ml oil in a 24–26 cm nonstick or well-seasoned skillet over medium-low heat. Pour in the batter and level it. Cover and cook 10–12 minutes, rotating the pan once, until edges set and the bottom is deep golden.

7. 7

   Flip safely, then finish cooking through. Slide the kuku onto a large plate, invert back into the skillet, and cook uncovered 6–8 minutes until the second side is golden and the center reaches 71°C. Rest 10 minutes before slicing into wedges or diamonds; resting prevents crumbling and keeps the interior moist.