Kuku-ye Adas va Broccoli (کوکو عدس و بروکلی) — Persian-Inspired Lentil & Broccoli Frittata

• 200 gBrown lentils, dried (rinsed)
• 700 mlWater (for simmering lentils)
• 6 gFine salt (divided)
• 250 gBroccoli florets (cut into small florets, then finely chopped)
• 200 gSmall tomatoes (halved)
• 300 gRed onions (thinly sliced)
• 45 mlOlive oil (divided)
• 12 gGarlic (finely grated or minced)
• 6 largeEggs (about 300 g without shells)
• 60 mlMilk (or water)
• 2 tspGround turmeric
• 1.5 tspGround cumin
• 0.5 tspBlack pepper (freshly ground)

Instructions

1. 1

   Cook the lentils: Rinse the dried lentils until the water runs mostly clear. Add lentils, 700 ml water, and 3 g salt to a saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, partially covered, for 18–22 minutes until just tender (not mushy). Drain well and cool 10 minutes.

2. 2

   Caramelize the onions: Heat 30 ml olive oil in a wide skillet over medium heat. Add sliced red onions and 3 g salt; cook 8 minutes, stirring often, until softened. Add 60 ml water, reduce heat to medium-low, and cook 18–25 minutes, stirring every 2–3 minutes, until deep golden and jammy. Stir in half the garlic for 30 seconds, then remove from heat.

3. 3

   Prepare the vegetables and oven: Heat the oven to 190°C / 375°F. Lightly oil a 23 cm (9-inch) oven-safe skillet or a 20×20 cm (8×8-inch) baking dish with 15 ml olive oil. Finely chop the broccoli so it cooks through quickly. Toss the halved tomatoes with a small spoonful of the onion pan juices if available.

4. 4

   Mix the kuku batter: In a large bowl, whisk eggs with milk (or water) for 30 seconds until homogeneous. Whisk in turmeric, cumin, black pepper, and the remaining garlic. Fold in the drained lentils, chopped broccoli, and half of the caramelized onions. Mix gently for 20–30 seconds so the batter stays airy but evenly distributed.

5. 5

   Bake: Pour the mixture into the prepared skillet or dish and smooth the top. Scatter the remaining caramelized onions over the surface, then nestle the tomato halves cut-side up. Bake at 190°C / 375°F for 22–28 minutes until the center is set and the edges are browned. Rest 10 minutes before slicing for clean wedges.

6. 6

   Optional browning and serving: For a deeper top color, broil/grill on high for 1–2 minutes, watching closely to avoid burning the onions. Slice into 6 portions. Serve warm or at room temperature; the flavor deepens after 15–20 minutes as the spices bloom and the onions’ sweetness balances the lentils.