Kuku-ye Gojeh Farangi (کوکو گوجه فرنگی) — Persian Tomato Frittata

• 500 gTomatoes, ripe (grated on the large holes or finely chopped; about 4 medium)
• 200 gOnion, yellow (finely diced; about 1 large)
• 45 mlVegetable oil (divided, plus extra if needed; neutral oil such as sunflower or canola)
• 2 tspTurmeric powder
• 1.25 tspSea salt (divided, to taste)
• 0.75 tspBlack pepper (freshly ground)
• 6Eggs, large (room temperature if possible)
• 20 gAll-purpose flour (about 2 1/2 tablespoons, sifted to prevent lumps)
• 20 gFresh parsley (finely chopped; about 1/2 cup loosely packed)
• 10 gFresh dill (finely chopped; about 1/4 cup loosely packed)
• 10 gFresh cilantro (finely chopped; about 1/4 cup loosely packed)

Instructions

1. 1

   Prepare the vegetables: grate or finely chop the tomatoes and dice the onion. Heat a 25–28 cm nonstick skillet over medium heat for 2 minutes, then add 30 ml oil. Add onion and cook 8–10 minutes, stirring, until soft and lightly golden; lower heat if browning too fast.

2. 2

   Build the tomato base: add turmeric, 3/4 teaspoon salt, and black pepper to the onions and stir for 30 seconds to bloom the spice. Add tomatoes and cook 10–12 minutes over medium heat, stirring often, until thick and jammy and most liquid has evaporated; the pan should look mostly dry, not soupy.

3. 3

   Mix the eggs: in a bowl, whisk eggs for 45–60 seconds until foamy. Whisk in flour and the remaining 1/2 teaspoon salt until smooth, with no dry pockets. Fold in parsley, dill, and cilantro. Let the mixture stand 2 minutes so the flour hydrates for a fluffier, more cohesive kuku.

4. 4

   Combine: reduce the heat under the tomato base to low. Pour the egg-herb mixture evenly over the tomatoes and gently stir 3–4 times to marble the mixture without fully blending. Cover with a lid and cook on low for 10–12 minutes, until the edges set and the center is just slightly jiggly.

5. 5

   Flip and finish: run a silicone spatula around the edges. Slide the kuku onto a plate, add the remaining 15 ml oil to the skillet, then invert the kuku back into the pan. Cook uncovered 4–6 minutes on low-medium until fully set (center reaches 71°C/160°F). Rest 5 minutes before slicing.