"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.
Appetizer
6 to 8
Mahin Gilanpour Motamed
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 Brewed Saffron (see Note)
¾ teaspoon freshly ground black pepper
¼ cup canola oil
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.
Check out our other Nowruz menu items to plan for:
Crispy Persian Vegetable Rice
Sumac Roasted Fish (Mahi ba Somagh)
Khoresh-e Ghormeh Sabzi
Bean, Herb, & Noodle Soup (Ash-e Reshteh)
Tahdig
Persian Rice Cookies (Nan-e Berenji)
For more on Nilou Motamed.
Questions? Contact helen@laboiteny.com
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