Persian Zucchini Frittata (Kuku Kadoo)

Name: Persian Zucchini Frittata (Kuku Kadoo)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 tbsp. canola oil; 1 ⁄ 4 tsp. minced fresh ginger; 3 large onions, chopped; 3 cloves garlic, minced; 1 tsp. ground turmeric; 5 medium zucchini, halved lengthwise and cut crosswise into 1/4"-thick slices; Kosher salt and freshly ground black pepper, to taste; 4 tbsp. flour; 1 ⁄ 2 tsp. baking soda; 7 eggs, beaten; 2 tbsp. chopped parsley; Sumac, for garnish

Serves
serves 6-8

ANDRÉ BARANOWSKI

Noura Samimi, a home cook in Manhattan Beach, California, serves this flavorful Iranian dish with rice. The Los Angeles area, of which Manhattan Beach is a part, is home to one of the world's largest Iranian emigre populations. The recipe appeared in writer Sanam Lamborn's story "Learning Persian," in our March 2010 issue.

Ingredients

3 tbsp. canola oil
¹⁄₄ tsp. minced fresh ginger
3 large onions, chopped
3 cloves garlic, minced
1 tsp. ground turmeric
5 medium zucchini, halved lengthwise and cut crosswise into 1/4"-thick slices
Kosher salt and freshly ground black pepper, to taste
4 tbsp. flour
¹⁄₂ tsp. baking soda
7 eggs, beaten
2 tbsp. chopped parsley
Sumac, for garnish

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Instructions

Step 1

Heat oven to 400°. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add ginger, onions, and garlic; cook until soft, 6–8 minutes. Add turmeric and zucchini; season with salt and pepper; cook until tender, 12–15 minutes. Stir in 3 tbsp. flour and baking soda; let cool.

Step 2

Stir eggs into zucchini mixture. Grease a 9" x 13" casserole with remaining oil; sprinkle with remaining flour; pour in mixture. Bake until set, 25–30 minutes. Garnish with parsley and sumac.