Persian Zucchini Frittata (kookoo kadoo)
 
 
A Persian zucchini frittata that is rich with spices, tart barberries, and floral orange zest. It is truly an explosion of flavor.
Yield: 6-8 servings
Ingredients
  • 2 medium zucchini
  • 2 medium yellow summer squash
  • 2¼ tsp kosher salt, divided
  • 7 tbsp olive oil, divided
  • 1 onion, diced
  • 1 tsp dried mint
  • 3 tbsp flour
  • ⅓ cup barberries, soaked for 10 minutes in hot water and drained
  • 2 garlic cloves, chopped
  • ¼ tsp ground cinnamon
  • ¼ tsp ground turmeric
  • ¼ tsp ground dried rose petals
  • ⅛ tsp ground saffron
  • ⅛ tsp ground nutmeg
  • ⅛ tsp black pepper
  • zest of 1 small orange
  • 5 large eggs
Instructions
  1. Heat oven to 375F.
  2. Grate the zucchini and summer squash using the shredding blade on a food processor. Place in a large colander and sprinkle with 2 tsp of the salt. Toss to combine and set inside a large bowl or in the sink.
  3. Meanwhile, heat 2 tbsp of the olive oil in a small skillet over medium-high heat. Add the onion and cook for 12 minutes, or until golden. Sprinkle with a pinch of salt and remove from the heat. Add the dried mint to the onion and stir to combine. Set aside.
  4. Place the grated zucchini and squash in a square of cheesecloth or a clean dish cloth. Squeeze out as much of the extra liquid as possible.
  5. In a large bowl, toss together the zucchini and squash, onion-mint mixture, and the remaining ingredients except for the eggs and remaining olive oil. Stir to combine. Add in the eggs and stir to combine.
  6. Pour 4 tbsp of the olive oil into an 8x8-inch baking pan. Swirl around the bottom and up the sides so that it is completely coated in the oil. Place in the oven to heat for 1 minute, then pour the batter into the pan and spread into an even layer. Bake for 20 minutes, or until mostly set. Remove from the oven and cut into 8 portions. Drizzle the remaining 1 tbsp of olive oil into the dividing cuts. Place back in the oven and bake for an additional 15 minutes, until fully set and crisp on top. Cool slightly before serving.
Notes
Recipe from Bottom of the Pot
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/06/persian-zucchini-frittata-kookoo-kadoo.html