Kuku-ye Adas (کوکو عدس) — Persian Lentil Frittata

• 170 gBrown lentils, dry (rinsed well)
• 720 mlWater (for simmering lentils)
• 6 gSea salt (divided)
• 5 eachLarge eggs (room temperature)
• 30 gWheat flour (about 1/4 cup, leveled)
• 2 tspTurmeric powder
• 0.5 tspBlack pepper, ground
• 30 gFresh parsley (finely chopped (about 1 cup loosely packed))
• 20 gFresh cilantro (finely chopped (about 3/4 cup loosely packed))
• 15 gFresh chives (finely sliced (about 1/2 cup loosely packed))
• 45 mlVegetable oil (about 3 tbsp, plus more if needed for the pan)

Instructions

1. 1

   Cook the lentils: Place rinsed lentils and 720 ml water in a saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 18–22 minutes until tender but not mushy. Drain very well, then spread on a tray for 10 minutes to steam-dry.

2. 2

   Mix the batter: In a large bowl whisk the eggs for 30–45 seconds until uniform. Whisk in flour, turmeric, black pepper, and 4 g of the salt until no dry pockets remain. Fold in parsley, cilantro, and chives, then fold in the drained lentils until evenly coated.

3. 3

   Preheat the pan: Heat a 24–26 cm (10-inch) nonstick or well-seasoned cast-iron skillet over medium heat for 2 minutes. Add 30 ml oil and swirl to coat. When the oil shimmers, pour in the mixture and spread it into an even layer, gently pressing to level the surface.

4. 4

   Cook the first side: Reduce heat to medium-low, cover with a lid, and cook for 10–12 minutes. Rotate the pan once or twice for even browning. The edges should look set and pull slightly from the pan. Sprinkle the remaining 2 g salt evenly over the top.

5. 5

   Flip and finish: Slide the kuku onto a plate. Add the remaining 15 ml oil to the skillet, then carefully invert the kuku back into the pan. Cook uncovered for 6–8 minutes until the second side is golden and the center reaches 71°C/160°F.

6. 6

   Rest and serve: Transfer to a cutting board and rest for 5 minutes so slices hold together. Cut into 6 wedges. Serve warm or at room temperature. If you want extra crisp edges, return wedges to the pan for 1 minute per side over medium heat.