Kuku-ye Kadoo Sabz (کوکو کدو سبز) — Persian Zucchini Frittata

• 0.25 tspSaffron threads (finely crushed)
• 2 tbspBoiling water (for blooming saffron)
• 700 gZucchini (trimmed; coarsely grated (large holes))
• 1.25 tspSalt (divided)
• 6 tbspNeutral oil (such as sunflower, canola, or grapeseed; divided)
• 6 largeEggs (room temperature)
• 60 mlMilk (whole or 2%)
• 30 gAll-purpose flour (about 1/4 cup, spooned and leveled)
• 1 tspBaking powder (for a lighter texture)
• 0.5 tspBlack pepper (freshly ground)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads to a fine powder, then stir with 2 tablespoons boiling water in a small cup. Cover and let stand 10 minutes to fully release color and aroma. Meanwhile, set a clean kitchen towel or several paper towels near your work area for draining zucchini.

2. 2

   Prepare and drain the zucchini: grate the zucchini into a bowl, sprinkle with 1 teaspoon of the salt, and toss well. Let sit 10 minutes to draw out moisture. Transfer to the towel and squeeze firmly in batches until very dry; you should remove as much liquid as possible for a crisp, well-set kuku.

3. 3

   Sauté the zucchini: heat 2 tablespoons neutral oil in a 25–28 cm (10–11 inch) nonstick skillet over medium heat. Add the squeezed zucchini and sauté 8–10 minutes, stirring often, until softened and most surface moisture has evaporated. Spread it out, cook 1 minute more, then cool 5 minutes.

4. 4

   Mix the batter: in a large bowl whisk the eggs for 45–60 seconds until foamy. Whisk in milk, the bloomed saffron water, black pepper, remaining 1/4 teaspoon salt, flour, and baking powder until smooth. Fold in the cooled sautéed zucchini, breaking up clumps so the mixture is evenly distributed.

5. 5

   Pan-fry the kuku: wipe the skillet clean, then heat 2 tablespoons oil over medium-low heat. Pour in the mixture and smooth the top. Cover and cook 10–12 minutes, until the edges are set and golden and the center is mostly set with only slight wobble. Reduce heat if browning too fast.

6. 6

   Flip and finish: slide the kuku onto a plate. Add 2 tablespoons oil to the skillet and heat 30 seconds. Invert the kuku back into the pan, browned-side up. Cook uncovered 6–8 minutes over medium-low until the second side is deeply golden and the center reaches 71°C/160°F.

7. 7

   Rest and serve: transfer to a cutting board and rest 5 minutes for clean slices. Cut into wedges or squares. Serve warm or at room temperature for best flavor; the saffron aroma becomes more pronounced after a short rest, and the crust stays crisp if not covered while cooling.