Kuku-ye Makhloot (کوکوی مخلوط) — Persian Mixed Vegetable Frittata

• 300 gZucchini, grated (coarse) (About 2 medium; squeeze out excess moisture)
• 150 gCarrot, grated (fine) (About 2 medium)
• 250 gPotato, grated (coarse) (About 1 large; rinse briefly then squeeze very dry)
• 120 gOnion, grated (About 1 medium; squeeze out juice to prevent sogginess)
• 20 gFresh parsley, finely chopped (About 1 cup loosely packed)
• 15 gFresh dill, finely chopped (About 3/4 cup loosely packed)
• 6 countEggs, large (Room temperature for best volume)
• 25 gAll-purpose flour (About 3 tablespoons; helps bind and crisp)
• 1.5 tspTurmeric, ground (For color and earthy warmth)
• 1.25 tspSalt (Adjust to taste; start here)
• 0.5 tspBlack pepper, ground (Optional but recommended)
• 60 mlNeutral oil (sunflower, canola, or grapeseed) (About 1/4 cup, for pan-frying)

Instructions

1. 1

   Prepare the vegetables for a crisp kuku: grate zucchini, potato, carrot, and onion. Wrap zucchini, potato, and onion separately in a clean towel and squeeze firmly for 1–2 minutes each to remove as much liquid as possible. This step prevents steaming and helps the frittata brown evenly.

2. 2

   In a large bowl, whisk the eggs for 45–60 seconds until slightly frothy. Whisk in the flour, turmeric, salt, and black pepper until smooth and lump-free. Fold in chopped parsley and dill, then add the squeezed vegetables and mix thoroughly for 30–45 seconds until evenly coated.

3. 3

   Heat a 25–28 cm (10–11 inch) nonstick skillet over medium heat for 2 minutes. Add 45 ml (3 tablespoons) oil and swirl to coat. When the oil shimmers, spread the mixture into an even layer, pressing lightly. Cook 7–8 minutes, uncovered, until edges set and the bottom is deep golden.

4. 4

   Flip carefully: run a spatula around the edges, then slide the kuku onto a plate. Add the remaining 15 ml (1 tablespoon) oil to the skillet, then invert the kuku back into the pan. Cook 6–7 minutes more over medium-low heat until the second side is golden and the center reaches 74°C/165°F.

5. 5

   Rest the kuku for 5 minutes on a rack or plate to keep the crust crisp. Slice into wedges or small squares. Serve warm or at room temperature; the flavors of dill and turmeric become more pronounced as it sits for 10–15 minutes.