Kuku Sabzi - a Persian style frittata
Tue 19 August 2025
Ingredients
1 Tablespoon saffron threads and 1 cup boiling water
¾ lbs zucchini
¾ lbs yukon gold potatoes
½ lb carrots
1 medium onion
2 tsp kosher salt
5 large eggs, beaten
3 Tablespoons Cilantro
¾ tsp black pepper
¼ cup oil
Step 1: finely grind the saffron threads in a mortar and pestle. Mix in ground saffron to the 1 cup boiling water and let cool.
Step 2: shred the zucchini, potatoes, carrots, and onion using a box grater. Place in a colander over a large bowl. Mix in the salt and let rest for at least 15 mintues to an hour. Squeeze to release any excess water. Transfer veggies to antoher bowl. Stir in beaten egg, cilantro and 1-2 T of the saffron brewed tea. Add black pepper to taste.
Step 3: in a deep frying pan, heat oil until shimmering. Add the mixture and cook over moderate heat for about 20 minutes. It will brown on the bottom and look to be mostly 'set'. Carefully invert the kuku onto a platter and slide back in the skillet. Cook over low heat for another 20 minutes.
Step 4: Invert the kuku again on the platter and let stand for 5-10 minutes before serving.
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