Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

persian frittata (kuku sibzamini)

1.0

(1)

www.foodandwine.com
Your Recipes

Total: 1 hours, 30 minutes

Servings: 7

Cost: $4.10 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 350°. 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.

Step 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.

Step 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.