Kuku-ye Khaviar-e Mahi Sefid (کوکو خاویار ماهی سفید) — Persian Whitefish Caviar Frittata

• 120 gWhitefish caviar (whitefish roe), fresh (very fresh; keep chilled until mixing)
• 6 largeEggs (about 300 g without shells)
• 60 gGarlic chives (finely chopped (about 1 cup loosely packed))
• 1 tspTurmeric powder (for color and warmth)
• 0.5 tspBlack pepper, freshly ground
• 0.5 tspFine sea salt (reduce to 1/4 tsp if roe is salted)
• 45 mlVegetable oil (about 3 tbsp, divided; plus extra if needed for the pan)

Instructions

1. 1

   Prepare the ingredients: finely chop the garlic chives and keep them dry (excess water can make the kuku steam). Keep the whitefish roe refrigerated until the last moment. If the roe seems very salty, taste 2–3 beads and plan to reduce the added salt to 1/4 teaspoon.

2. 2

   Crack the eggs into a medium bowl. Whisk for 45–60 seconds until the whites and yolks are fully combined and slightly foamy. Whisk in the turmeric, black pepper, and the measured salt. Add the chopped garlic chives and stir for 15 seconds to distribute evenly.

3. 3

   Add the chilled whitefish roe to the bowl. Using a flexible spatula, fold gently for 20–30 seconds so the roe stays intact and doesn’t break down. Aim for even distribution without overmixing; this keeps the finished texture delicate and prevents the mixture from turning watery.

4. 4

   Heat a 24 cm (9.5 in) nonstick or well-seasoned skillet over medium heat for 2 minutes. Add 30 ml (2 tbsp) vegetable oil and swirl to coat the base. When the oil shimmers, pour in the egg-and-roe mixture, then gently shake the pan to level it into an even thickness.

5. 5

   Cook on medium to medium-low heat for 7–9 minutes, until the edges are set and golden and the center is mostly set but still slightly glossy. If the edges brown too quickly, reduce the heat to low. Run a spatula around the edge to loosen, keeping the kuku in one round.

6. 6

   Flip carefully: slide the kuku onto a large plate. Add the remaining 15 ml (1 tbsp) oil to the skillet and reheat for 20 seconds. Invert the kuku back into the pan and cook the second side for 4–6 minutes until fully set and lightly browned.

7. 7

   Rest and serve: transfer to a cutting board and rest for 5 minutes so the interior finishes setting without drying out. Cut into 8 wedges. Serve warm or at room temperature; for a cleaner slice, wipe the knife between cuts and avoid pressing down hard on the roe.