Kukuye Mahi (کوکوی ماهی) — Northern Iranian Herb Fish Frittata

• 1⅛ lbwhite fish fillets (cod or haddock), skinless and boneless (cut into 2 cm pieces)
• 6eggs
• 6⅓ ozyellow onion (finely grated or very finely minced)
• 2⅛ ozfresh parsley (finely chopped (about 2 packed cups))
• 1⅜ ozfresh cilantro (finely chopped (about 1 1/2 packed cups))
• 6 gsalt (about 1 tsp fine salt)
• 1 tspblack pepper (freshly ground)
• 1 tspturmeric
• 1 tspbaking powder (for a lighter, fluffier kuku)
• ¼ cupvegetable oil (for pan-frying (about 4 tbsp), plus 5 ml as needed)

Instructions

1. 1

   Pat the fish very dry with paper towels, then cut it into 2 cm pieces so it cooks evenly inside the kuku. Sprinkle the fish with 2 g of the salt (about 1/3 tsp) and set it aside for 10 minutes to lightly season.

2. 2

   Place the grated onion in a fine sieve and press firmly to remove excess liquid, which helps the kuku set and brown properly. Add the drained onion to a mixing bowl with the chopped parsley and cilantro, and stir to distribute the herbs evenly.

3. 3

   In a separate bowl, whisk the eggs for 45–60 seconds until the whites and yolks are fully blended and slightly foamy. Whisk in the remaining 4 g salt, black pepper, turmeric, and baking powder until the mixture is uniform and vividly golden.

4. 4

   Pour the seasoned egg mixture over the herbs and onion, then fold gently until everything is evenly coated. Add the fish pieces and fold again carefully so the fish stays in chunks rather than breaking into a paste.

5. 5

   Heat a 24–26 cm nonstick skillet over medium heat for 2 minutes, then add 60 ml vegetable oil and swirl to coat the base. When the oil shimmers, pour in the kuku mixture and spread it into an even layer, pressing lightly so the fish is well distributed.

6. 6

   Cover the skillet with a lid and cook for 8–10 minutes over medium-low heat until the edges are set and the center is mostly firm. Run a spatula around the edge to loosen, and if the pan looks dry add 5 ml oil around the perimeter to help crisp the sides.

7. 7

   Flip the kuku onto a large plate, then slide it back into the skillet to cook the second side. Cook uncovered for 6–8 minutes until deeply golden and the internal temperature reaches 63°C/145°F for the fish, then rest for 5 minutes before slicing.