Kuku-ye Gharch (کوکو قارچ) — Persian Mushroom Frittata

• 400 gFresh white mushrooms, finely chopped (Wiped clean; chop to small 5–7 mm pieces for even cooking)
• 180 gYellow onion, finely diced (About 1 large onion)
• 12 gGarlic, minced (About 3 cloves)
• 45 mlVegetable oil (Divided; plus extra for greasing if needed)
• 2 tspGround turmeric (For color and warmth)
• 1.25 tspSea salt (Divided; adjust to taste)
• 0.75 tspBlack pepper, freshly ground (Adjust to taste)
• 6Large eggs (Room temperature for best volume)
• 30 gFresh parsley, finely chopped (About 1 packed cup chopped)

Instructions

1. 1

   Prepare the vegetables: wipe mushrooms with a damp towel and chop into small, even pieces. Dice the onion finely and mince the garlic. Keep everything ready by the stove; once cooking starts, the mixture moves quickly and you want the onions to soften without over-browning.

2. 2

   Sauté the onion: heat 30 ml vegetable oil in a 25–28 cm nonstick skillet over medium heat for 2 minutes. Add onion and cook 6–8 minutes, stirring often, until translucent and lightly golden at the edges. Add garlic and cook 45–60 seconds until fragrant, lowering heat if it colors.

3. 3

   Cook the mushrooms thoroughly: add chopped mushrooms and raise heat to medium-high. Cook 8–10 minutes, stirring, until the mushrooms release their liquid and the pan looks mostly dry. Stir in turmeric, 1 teaspoon sea salt, and black pepper; cook 30 seconds to bloom the spice and coat evenly.

4. 4

   Cool slightly and mix the batter: transfer the hot mushroom mixture to a bowl and let it cool 5 minutes (this helps keep the eggs fluffy). In a separate bowl, whisk eggs for 45–60 seconds until uniform. Stir in parsley and the remaining 1/4 teaspoon sea salt, then fold in the mushrooms.

5. 5

   Pan-cook the kuku: wipe the skillet clean if needed. Heat remaining 15 ml oil over medium heat for 1 minute, then pour in the egg mixture and spread evenly. Cover with a lid and cook 8–10 minutes until the edges set and the center is mostly set but still slightly glossy.

6. 6

   Flip and finish: loosen the edges with a spatula. Slide the kuku onto a plate, invert the skillet over it, and flip back into the pan. Cook uncovered 3–5 minutes until fully set and lightly browned. Rest 5 minutes before slicing into wedges so it stays tender and holds together.