Tomato Kuku (کوکوی گوجه فرنگی) — Fluffy Persian Tomato Herb Frittata

• 16 ozTomatoes, ripe (grated or finely chopped) (About 3 medium tomatoes; remove tough stem ends)
• 5.3 ozOnion, yellow (finely diced) (About 1 medium onion)
• 2 tbspVegetable oil (2 tbsp, divided)
• 5Eggs, large (Room temperature helps volume)
• 16 gAll-purpose flour (2 tbsp; stabilizes the mixture)
• 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)
• 1 tspTurmeric powder (For color and warmth)
• 1 tspSea salt (About 6 g)
• ½ tspBlack pepper, freshly ground (About 1 g)

Instructions

1. 1

   Prepare the tomatoes and onion so the kuku cooks evenly. Grate the tomatoes on the large holes of a box grater (or finely chop), then set them in a bowl while you dice the onion.

2. 2

   Heat a 24–26 cm nonstick skillet over medium heat and add 15 ml vegetable oil. Add the diced onion and cook for 6–8 minutes, stirring often, until soft and lightly golden but not browned.

3. 3

   Add the grated tomatoes to the onions and stir well to combine. Cook for 6–9 minutes until the mixture thickens and most excess liquid evaporates; it should look jammy, not watery, so the kuku sets fluffy.

4. 4

   Stir in the turmeric, sea salt, and black pepper and cook for 30 seconds to bloom the spices. Turn off the heat and let the tomato-onion mixture cool for 5 minutes so it doesn’t scramble the eggs.

5. 5

   In a separate bowl, whisk the eggs vigorously for 45–60 seconds until slightly foamy and lighter in color. Whisk in the flour until smooth with no visible lumps, which helps the kuku hold together and rise.

6. 6

   Fold the chopped parsley, dill, and cilantro into the egg mixture until evenly distributed. Add the cooled tomato-onion mixture and stir gently until the batter is uniform and thick.

7. 7

   Wipe the skillet clean if needed, then return it to medium-low heat and add the remaining 15 ml vegetable oil. Pour in the kuku batter and smooth the top; cover with a lid and cook for 8–10 minutes until the edges set and the center is mostly firm.

8. 8

   Flip the kuku to cook the second side: slide it onto a plate, invert the skillet over the plate, and carefully turn it back in. Cook uncovered for 4–6 minutes until fully set and lightly browned, then rest for 5 minutes before slicing so it stays fluffy.