Name: Persian Vegetable Frittata (Kuku Sibzamini)
Yield: 6
Ingredients: ¾ pounds zucchini (partially peeled lengthwise); ¾ pounds Yukon Gold potatoes (peeled); ½ pound carrots (peeled); 1 yellow onion (medium); Kosher salt; 5 eggs (large beaten); 3 tablespoons cilantro (finely chopped); 1 tablespoon Saffron steeped in 4 tablespoon of warm water for at least 10 minutes; ¾ teaspoon freshly ground black pepper; ¼ cup canola oil

"Kuku sibzamini is the Persian version of a frittata. Shredded carrots, onion, zucchini and potato give it excellent texture—light and airy but deeply satisfying—while saffron adds the distinct Persian flavor."

This recipe was contributed by Nilou Motamed and belongs to her mother, Mahin Gilanpour Motamed. Nilou is a food expert, television personality, and long time friend of La Boite!

Originally published on Food & Wine.

Persian Vegetable Frittata (Kuku Sibzamini)

Rated 4.8 stars by 13 readers

Author

Mahin Gilanpour Motamed

Servings/Yield

6 to 8

Ingredients

¾ pounds zucchini (partially peeled lengthwise)
¾ pounds Yukon Gold potatoes (peeled)
½ pound carrots (peeled)
1 yellow onion (medium)
Kosher salt
5 eggs (large beaten)
3 tablespoons cilantro (finely chopped)
1 tablespoon Saffron steeped in 4 tablespoon of warm water for at least 10 minutes
¾ teaspoon freshly ground black pepper
¼ cup canola oil

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Directions

Working over a colander set in a large bowl, shred the zucchini, potatoes, carrots and onion on the medium holes of a box grater. Add 2 teaspoons of salt to the vegetables and toss to coat. Let stand for 15 minutes, then squeeze to release some of the excess water. Transfer the vegetables to another bowl. Stir in the eggs, cilantro, brewed saffron and pepper.
In a deep 9- to 10-inch ovenproof nonstick skillet, heat the oil until shimmering. Add the vegetable mixture and cook over moderately low heat until lightly browned on the bottom and nearly set, about 20 minutes. Blot dry with paper towels. Carefully invert the kuku onto a plate, then slide it back into the skillet. Cook over low heat until lightly browned on the bottom and set, 18 to 20 minutes.
Invert the kuku onto a paper towel–lined plate and blot dry with paper towels, then invert onto a platter. Let stand for 5 minutes before serving.