Kuku-ye Kadoo (کوکو کدو) — Persian Zucchini Frittata

• 600 gZucchini (about 4 medium; coarsely grated)
• 250 gPotatoes (peeled, boiled until tender, then grated; about 2 small)
• 150 gYellow onion (finely grated or very finely chopped)
• 20 gFresh dill (finely chopped (about 1 cup loosely packed))
• 20 gFresh parsley (finely chopped (about 1 cup loosely packed))
• 30 gGreen onions (thinly sliced (about 1/2 cup))
• 5 largeEggs (room temperature)
• 1 tspTurmeric (ground)
• 1.5 tspDried mint (rubbed between fingers to release aroma)
• 1.25 tspFine sea salt (plus more to taste)
• 0.5 tspBlack pepper (freshly ground)
• 3 tbspOlive oil (or vegetable oil, for pan-frying)

Instructions

1. 1

   Boil the potatoes in lightly salted water until a knife slides in easily, 15–20 minutes. Drain well and cool 10 minutes so steam escapes. Peel if needed, then grate on the large holes of a box grater. Set aside to dry while you prepare the zucchini.

2. 2

   Grate the zucchini on the large holes of a box grater. Transfer to a colander, toss with 1/2 teaspoon salt from the measured amount, and rest 10 minutes. Squeeze firmly in handfuls (or in a clean towel) to remove as much liquid as possible; this prevents a watery, fragile kuku.

3. 3

   In a large bowl, combine the squeezed zucchini, grated potatoes, and grated onion. Add chopped dill, parsley, and green onions. Mix thoroughly for 30–45 seconds so the herbs distribute evenly and the onion doesn’t clump, which helps the kuku cook uniformly and taste balanced.

4. 4

   In a separate bowl, whisk the eggs for 45–60 seconds until homogeneous and slightly foamy. Whisk in turmeric, dried mint, remaining salt, and black pepper. Pour the seasoned eggs over the vegetable-herb mixture and fold until everything is evenly coated and the batter looks thick, not runny.

5. 5

   Heat a 24–26 cm (10-inch) nonstick skillet over medium heat for 2 minutes. Add 2 tablespoons oil and swirl to coat. Pour in the mixture and press into an even layer. Cover and cook 10–12 minutes, adjusting heat to medium-low if browning too fast; the edges should set and turn golden.

6. 6

   To flip, loosen edges with a spatula. Slide the kuku onto a plate, place the skillet back on the heat, and add the remaining 1 tablespoon oil. Invert the kuku back into the pan. Cook uncovered 8–10 minutes until the second side is deeply golden and the center reaches 74°C/165°F.

7. 7

   Rest the kuku on a cutting board for 5 minutes to set, then slice into wedges or squares. Serve warm or at room temperature. For a lighter texture, avoid overcooking; the interior should be moist but not wet, with a clean cut and no raw egg.