Recipe of the week: Persian Zucchini Frittata

Los Angeles is home to the “world’s largest Iranian émigré population,” said Sanam Lamborn in Saveur. Noura Samimi, “one of the finest Iranian home cooks” in the Los Angeles area, is famous for her grand dinner parties, which feature spreads of “fresh and savory” Iranian dishes incorporating traditional spices such as sumac and turmeric. This zucchini casserole pairs well with rice.

Persian Zucchini Frittata (Kuku Kadoo)

3 tbsp canola oil

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¼ 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 ¼-inch-thick slices

kosher salt and freshly ground black pepper, to taste

4 tbsp flour

½ tsp baking soda

7 eggs, beaten

2 tbsp chopped parsley

sumac, for garnish

Heat oven to 400 degrees. Heat 2 tbsp oil in a 12-inch 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 9x13–inch casserole with remaining oil; sprinkle with remaining flour; pour in mixture. Bake until set, 25–30 minutes. Garnish with parsley and sumac. Serves 6 to 8.