Apr 7, 2010

Persian Zucchini Frittata (Kuku Kadoo)

Noura Samimi, a home cook in Manhattan Beach, California, serves this flavorful Iranian dish with rice. The Los Angeles area, of which Manhattan Beach is a part, is home to one of the world's largest Iranian émigré populations. The recipe appeared in writer Sanam Lamborn’s story "Learning Persian," in our March 2010 issue.

Credit: André Baranowski

3 tbsp. canola oil
1⁄4 tsp. minced fresh ginger
3 large onions, chopped
3 cloves garlic, minced
1 tsp. ground turmeric
5 medium zucchini, halved lengthwise
and cut crosswise into 1⁄4"-thick slices
Kosher salt and freshly ground black pepper,
to taste
4 tbsp. flour
1⁄2 tsp. baking soda
7 eggs, beaten
2 tbsp. chopped parsley
Sumac, for garnish

1. Heat oven to 400°. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add ginger, onions, and garlic; cook until soft, 6–8 minutes. Add turmeric and zucchini; season with salt and pepper; cook until tender, 12–15 minutes. Stir in 3 tbsp. flour and baking soda; let cool.

2. Stir eggs into zucchini mixture. Grease a 9" x 13" casserole with remaining oil; sprinkle with remaining flour; pour in mixture. Bake until set, 25–30 minutes. Garnish with parsley and sumac.

SERVES 6 – 8

This article was first published in Saveur in Issue #127

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Ratings & Reviews (7)

by paystyle on 2010-02-10

There must be a misprint here because you don't garnish kuku with sumac, and I highly doubt Samimi or Lamborn would make such a suggestion.

by eachstar on 2010-04-13

I added sesame seeds to the top before I baked and skipped the sumac. Smelled and tasted wonderful! Make sure you eat it warm. As with any fritatta, the magic fades as it cools. But it toasts well. I served it with rice and a cucumber/herb/feta salad. :)

by ALBGARDIS on 2011-05-02

what is sumac, please? I am glad to read it is a mistake and you are not suposed to add it, because I don't know what that ingredient is. I will try this as soon as we get fresh zucchini again. Reads deliscious, and as persian recipe it is very exotic to me (a German). But as long as a recipe is vegetarian, I will try it.

by Krusty on 2011-05-02

Sumac is a mistake. A kuku (or kookoo) typically uses dried barberries as a garnish or ingredient. If you want a sumac/sesame/thyme taste, use some za'atar in the mix.

The ingredient mix seems misconceived and untested. That's an awful lot of garlic and zuccini. Why would you need flour and baking soda? My suggestion: seek a more authentic recipe.

Notice that the illustration does not show a 12" skillet, but rather a baking pan (aluminum?) to which the kuku has stuck. Use a non-stick or cast-iron skillet, and cook the mixture just like any frittata.

by SAVEURKNYTE on 2011-05-14

I don't know much about middle eastern cooking, but I do make lots of frittata's and this recipe looks really interesting and delicious. Me personally I would leave out the baking soda in this recipe as most frittata's don't need it. I would also say that as a middle eastern dish as with the Italian style of fritta, I am surprised there is no lamb in this dish as the fat from the lamb would really enhance this dish!

by NOURASAMIMI on 2012-07-24

Yes, for sure it was a misprint, as there is no sumac in the original recipe. The number of eggs also can be reduced to 5 rather than 7. And a non-stick pan is crucial!

by etarquin on 2013-02-21

This is a very easy and delicious recipe. I definitely think a little baking soda helps, and if you can find the 'gray' zucchini, use those - they are less bitter than regular zucchini and add a touch of sweetness and creaminess. Speaking of creaminess - it's non-traditional, but we usually stir in a handful of grated taleggio, manchego, or other nutty, easy melting cheese into the mix - adds just the right lift to the dish.

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