Kuku-ye Do Rang (کوکو دو رنگ) — Two-Colored Persian Frittata

• 500 gYukon Gold potatoes, peeled and cut into 2 cm chunks (Waxy potatoes hold together and slice neatly)
• 120 gYellow onion, finely grated (Squeeze lightly to remove excess liquid)
• 10 gGarlic, finely grated (About 2 medium cloves)
• 30 gFresh parsley, finely chopped (Leaves and tender stems)
• 15 gFresh dill, finely chopped (Feathery fronds only)
• 4 eachLarge eggs (Room temperature for better binding)
• 2 tspGround turmeric (For earthy color and aroma)
• 1.25 tspSea salt (Adjust if your salt is very fine)
• 0.5 tspBlack pepper, freshly ground
• 2 tbspOlive oil (For sautéing and pan coating)
• 350 gCarrots, peeled and coarsely grated (Use the large holes of a box grater)

Instructions

1. 1

   Heat the oven to 190°C (375°F). Lightly oil a 20 cm (8 in) springform pan or a 20 cm cake pan, then line the base with parchment and oil the parchment. Set a kettle of water to boil for the potatoes, and place a rack in the middle of the oven for even browning.

2. 2

   Cook the potatoes: add potato chunks to a pot, cover with cold water by 3 cm, and bring to a boil. Salt the water lightly, then simmer 12–15 minutes until a knife slides in with slight resistance (not falling apart). Drain well and let steam-dry 5 minutes to prevent a watery kuku.

3. 3

   While potatoes cook, prepare the aromatics. Grate the onion on the fine side of a box grater, then squeeze gently in your hands or through a clean towel to remove excess juice (about 1–2 tablespoons). Grate the garlic finely. Chop parsley and dill very finely so the layers slice cleanly.

4. 4

   Make the potato layer mixture: mash the hot, drained potatoes until mostly smooth with a few small pieces for texture. Stir in onion, garlic, parsley, dill, turmeric, sea salt, and black pepper. Beat 4 eggs in a bowl for 20 seconds, then fold into the potato mixture until evenly combined and thick.

5. 5

   Cook the carrot base for a sweeter, brighter top layer. Heat 1 tablespoon olive oil in a skillet over medium heat, add grated carrots, and sauté 6–8 minutes, stirring often, until softened and the raw smell is gone. Spread carrots on a plate and cool 10 minutes so they do not scramble the eggs.

6. 6

   Make the carrot layer mixture: in a bowl, beat 3 eggs for 20 seconds. Add cooled carrots, turmeric, sea salt, and black pepper, and mix until the carrots are evenly coated. The mixture should be loose but not watery; if it looks wet, let it stand 3 minutes and stir again to reabsorb.

7. 7

   Assemble the two colors. Brush the prepared pan with 1 tablespoon olive oil. Press the potato mixture into the pan in an even layer, smoothing the top with a spatula. Gently spoon the carrot mixture over the potato layer, spreading to the edges without digging in, creating a clear two-tone boundary.

8. 8

   Bake 30–35 minutes at 190°C (375°F) until the center reaches 74°C (165°F) and the edges are set and lightly browned. If you want more color, broil 1–2 minutes at the end, watching closely. Rest 15 minutes before unmolding to prevent the layers from sliding.

9. 9

   Slice and serve. Run a thin knife around the edge, unmold, and peel off parchment. Cut into 8 wedges with a sharp knife, wiping between cuts for clean layers. Serve warm or at room temperature; the flavors deepen after 20 minutes of resting and the slices hold their shape better.