Recipes
Persian Zucchini Frittata
Serves 4
| Prep Time: 45 mins
| Cook Time: 20 mins
| Total Time: 1 hour 5 min
You may need: Persian Delight
Discover The Recipe
Kuku Kadoo, or Persian zucchini frittata, is a beloved dish in Iran and among the Persian diaspora that is a breeze to prepare and perfect for any meal of the day. Unlike the egg-centric frittatas of Europe and North America where fillings are suspended in an egg custard, Persian frittatas, known as kukus, are centered around vegetables, herbs and spices, and the eggs serve more as a binding agent than the focus of the dish. The result is a nutrient dense, texturally satisfying and flavor packed frittata that you’ll come back to again and again.
In our version of a Persian zucchini frittata, fresh zucchini is shredded, salted, drained and squeezed of excess moisture. It’s then combined with onions, panko, eggs and walnuts (optional) and generously seasoned with our proprietary Piquant Post Persian Delight to infuse the frittata with the delicate flavors of the Persian Gulf. Cumin, cardamom and cinnamon provide a warm backbone while turmeric offers a hint of earthiness that balances well with the zucchini, which is brightened up with the dill and zesty sumac. The frittata is pan fried then quartered and carefully flipped to achieve a perfectly set center and even browning on all sides. Serve the frittata with fresh pita and a side salad for a well rounded meal, or enjoy it on its own with a drizzle of the pan oil. Use our Persian Delight as a seasoning for meats and roasted vegetables or to flavor salad dressing and dips!
Ingredients
3 large zucchini
¾ tsp Kosher salt, divided
1 medium yellow onion, diced
3 Tbsp olive oil, divided
4 eggs
1 Tbsp Piquant Post Persian Delight
¼ cup walnut piece (optional)
3 Tbsp Panko bread crumbs
Notes
Persian style frittatas, unlike Spanish or American versions, have a higher ratio of filling to eggs. We use just enough eggs to bind the vegetables and spices together. The mixture will be similar in texture to a thick pancake batter.
We used 2 spatulas to flip the frittata quarters. You can cut into 8 pieces immediately if you find it easier to flip.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Using a food processor, shred the zucchini. (Or shred by hand with the large holes on a grater). Place zucchini shreds in a colander. Toss with ½ tsp Kosher salt. Drain moisture for 30 mins. After draining, use a paper towel to soak up any additional moisture.
Heat 1 Tbsp olive oil over Med heat in a 10 inch non-stick skillet. Add onions and cook, stirring occasionally, until golden brown (~6-8 mins). Set aside to cool.
In a large mixing bowl, combine eggs, Piquant Post Persian Delight, ¼ tsp salt, walnuts and panko crumbs. Add cooled onions and zucchini shreds.
Using the same skillet, heat 2 Tbsp olive oil over medium heat. Pour the egg mixture in the skillet and smooth the top to settle ingredients. Cook for 6-8 minutes, until browned on the bottom. Score the frittata into quarters (½” deep) and carefully flip to cook the other side. Cook for 4-5 minutes. Remove from pan and cut into 8 pieces (total) to serve.
Alternatives & Substitutions
Our Persian Delight spice is a proprietary blend showcasing a number of essential flavors in Persian cuisine. It is very versatile and you can easily use on fish, in soups, roasted eggplant, sprinkled on hummus, or substitute in recipes for plain turmeric.
Try using Persian Delight in our Persian Meatballs, Spinach Dip with Walnuts, Roasted Beet and Yogurt Salad or Gormeh Sabzi (Kidney Bean and Beef Stew)
For vegans/vegetarians, use Persian Delight in Khoresh Bademjan, Eggplant and Tomato Stew.
For other recipes to use Persian Delight spice, try Persian Chicken Morgh, Zireh Polo (Rice with Chickpeas and Potatoes), or Persian Macaroni with Beef and Turmeric.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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Persian Zucchini Frittata
Serves
4
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hour 5 min
Piquant Post spice you'll need: Persian Delight
Ingredients
3 large zucchini
¾ tsp Kosher salt, divided
1 medium yellow onion, diced
3 Tbsp olive oil, divided
4 eggs
1 Tbsp Piquant Post Persian Delight
¼ cup walnut piece (optional)
3 Tbsp Panko bread crumbs
Instructions
Using a food processor, shred the zucchini. (Or shred by hand with the large holes on a grater). Place zucchini shreds in a colander. Toss with ½ tsp Kosher salt. Drain moisture for 30 mins. After draining, use a paper towel to soak up any additional moisture.
Heat 1 Tbsp olive oil over Med heat in a 10 inch non-stick skillet. Add onions and cook, stirring occasionally, until golden brown (~6-8 mins). Set aside to cool.
In a large mixing bowl, combine eggs, Piquant Post Persian Delight, ¼ tsp salt, walnuts and panko crumbs. Add cooled onions and zucchini shreds.
Using the same skillet, heat 2 Tbsp olive oil over medium heat. Pour the egg mixture in the skillet and smooth the top to settle ingredients. Cook for 6-8 minutes, until browned on the bottom. Score the frittata into quarters (½” deep) and carefully flip to cook the other side. Cook for 4-5 minutes. Remove from pan and cut into 8 pieces (total) to serve.
Notes
Persian style frittatas, unlike Spanish or American versions, have a higher ratio of filling to eggs. We use just enough eggs to bind the vegetables and spices together. The mixture will be similar in texture to a thick pancake batter.
We used 2 spatulas to flip the frittata quarters. You can cut into 8 pieces immediately if you find it easier to flip.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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