Kuku-ye Zorrat (کوکو ذرت) — Persian Corn Frittata

• 300 gSweet corn kernels (fresh or thawed frozen) (Pat very dry to prevent a watery batter)
• 120 gYellow onion (Finely grated or minced)
• 40 gScallions (Thinly sliced (white and green parts))
• 10 gGarlic (Finely grated (about 2 medium cloves))
• 20 gFresh parsley (Finely chopped)
• 10 gFresh dill (Finely chopped)
• 4 largeEggs (Room temperature helps the kuku puff evenly)
• 30 gAll-purpose flour (Helps bind the mixture)
• 1 tspBaking powder (For a lighter, tender interior)
• 1 tspGround coriander (Warm, citrusy backbone)
• 1 tspCurry powder (Use a mild blend for a Persian-style aroma)
• 1 tspFine sea salt (Adjust to taste if your corn is salted)
• 0.5 tspBlack pepper (Freshly ground if possible)
• 45 mlNeutral frying oil (sunflower, canola, or grapeseed) (Plus more if needed; for shallow-frying)

Instructions

1. 1

   Prepare the mix-ins: if using frozen corn, thaw completely, then spread on a towel and pat dry for 2 minutes. Finely grate or mince the onion and grate the garlic; squeeze the onion lightly to remove excess liquid. Slice scallions and chop parsley and dill, keeping everything finely cut for an even texture.

2. 2

   Make the batter: in a large bowl, whisk the eggs for 30–45 seconds until lightly foamy. Whisk in flour and baking powder until smooth, then add ground coriander, curry powder, salt, and black pepper. Fold in corn, onion, scallions, garlic, parsley, and dill until the mixture is thick and scoopable.

3. 3

   Heat the pan: place a 24 cm (9.5-inch) nonstick or well-seasoned skillet over medium heat for 2 minutes. Add 45 ml oil and heat for 45–60 seconds until shimmering. The oil should sizzle gently when a small drop of batter is added; reduce heat slightly if it browns too fast.

4. 4

   Cook the first side: spoon the mixture into the pan and spread into an even layer about 1.5–2 cm thick. Cover with a lid and cook on medium-low for 7–8 minutes, rotating the pan once for even browning. The edges should look set and deep golden, and the center should be mostly set.

5. 5

   Flip and finish: slide the kuku onto a plate, place the plate over the pan, and invert to flip. Add 5–10 ml more oil if the pan looks dry, then slide the kuku back in. Cook uncovered for 5–6 minutes until the second side is golden and the center reaches 71°C/160°F. Rest 5 minutes before slicing.