KUKU KADOO (PERSIAN ZUCCHINI FRITTATA)

Serves 6

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Ingredients

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• 1½ lb zucchini sliced thin or grated thick

• 1 red onion large or shallots, thinly sliced

• 2 cloves garlic large, grated

• 2½ tbsp olive oil

• 1/2 tbsp butter grass fed or olive oil

• 6 eggs large

• 1/3 tsp salt adjust to taste

• 1/2 tsp ground black pepper ground

• 1½ tsp advieh (buy online, or recipe for spice mix follows)

• 1/3 tsp saffron ground, dissolved in 1 tablespoon hot water

• 1/2 tsp turmeric

• 1½ tbsp rice flour or all-purpose flour

• 1½ tsp baking powder

• 3 tbsp green onions chives or basil, chopped

 

Directions

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• Preheat oven to 350º F.

• Heat 1 tablespoon oil in a 10 inch cast iron skillet. Sauté onions or shallots until translucent. Then stir in grated garlic.

• Next add zucchini and sauté for quite a while, until it’s fairly caramelized and most of the liquid has evaporated.

• Then whisk the eggs well. In a separate bowl, mix salt, pepper, advieh spice mix,  turmeric, flour and baking powder.

• First, add a third of the whisked eggs plus the saffron/water mix into the spice-flour mixture and mix very well. Pour the remaining whisked eggs and stir.

• Then add the sautéed vegetables to eggs and combine. Adjust seasoning as per taste.

• Heat remaining oil in the skillet. Then pour egg-vegetable mixture, let it cook for a minute or two, then bake uncovered for 20 minutes.

• Remove skillet from oven and spread ½ to 1 tablespoon butter or olive oil and sprinkle chopped green onions, chives or basil.

• Return skillet to oven and bake for another 5-10 minutes, until it turns golden brown on top. If needed, broil the top for a minute or so (or use a blow torch like we do).

• Run a knife around the baked zucchini frittata to loosen from the pan and cut it into wedges.

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Additional Information

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• Use organic zucchini, scrub it nicely and try to retain the peel for better nutrition.

• If you prefer, add up to ½ cup some parmesan, feta or goat cheese - ⅔rd in the mixture and rest on the top. For a creamy frittata you may add 2 tablespoon heavy cream, half-and-half, whole milk, sour cream, yogurt or crème fraîche. Adding cheese or other creamy additions to kuku (frittata) is not typical in Persian cuisine.

• See recipe below for Persian spice mix (advieh). Ready made advieh is available at Persian or middle eastern grocery stores or online. It can also be substituted with a ‘mild’ middle-eastern or eastern Mediterranean spice blend.

• The zucchini kuku is gluten free when using rice flour and not the alternative option (all purpose flour).

• Bake the frittata at a low temperature and don't overcook. It needs to be puffed, but tender in the center.

 

Advieh Spice Mix

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• 4 teaspoon cumin

• 4 teaspoon cinnamon

• 2 teaspoon ground coriander

• 2 teaspoon ground cardamom

• 2 teaspoon ground turmeric

• 2 teaspoon dried rose petals

• 1 teaspoon black pepper

• ½ teaspoon ground clove

• ⅛ teaspoon ground nutmeg