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Kuku Kadoo (Persian Zucchini Frittata)

Kuku Kadoo

Serves 6


  • 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



  • 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.

Additional Information

  • 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

  • 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

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