Persian Vegetable Frittata (Kuku Sibzamini)

Author

Mahin Gilanpour Motamed

Servings

6 to 8

Category

Appetizer

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

Directions

1. 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.
2. 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.
3. 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.