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 emigre populations. The recipe appeared in writer Sanam Lamborn's story "Learning Persian," in our March 2010 issue.
- 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
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.
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.