KUKU KADU: Persian Courgette Frittata (v)

Persian frittata (known as KOOKOO) is a traditional dish similar to an omelette or crustless quiche. It is usually made up of very few ingredients, and a satisfying way of getting your veggies and proteins at the same time. There are lots of varieties all depending on the ingredients, but the common ingredient is of course the wholesome egg.

This particular recipe (KUKU KADU) is one of my personal favourites, and one very popular among my vegetarian friends. It’s something I make usually on my quieter days to have on the busy days after the gym. It tastes great hot or cold, and a wonderful healthy meal with a salad on the side. MORE PHOTOS BELOW!

NOTE: Please make sure you follow step 2 (squeezing the water/juice out of the courgettes); otherwise your frittata will end up very sloppy and not as pleasant as they should be.


  • grater (or food processor)
  • two large bowls
  • muslin cloth
  • small bowl (for cracking the eggs individually)
  • 24cm frying pan (preferably with a lid)
  • oven (optional – see step 6)


  • 3 large courgettes (or 4 medium sized)
  • 5 large eggs (or 6 medium sized)
  • 1/2 tsp ground turmeric
  • salt
  • freshly ground black pepper
  • 1 tbsp vegetable oil


  1. Wash the courgettes, pat dry and take the bottoms off with a knife. Grate the courgette coarsely with the skin on (either using a grater or a food processor). If using the latter, slice the courgette in half with a knife to make it easier to pass through the device and do it in two batches.
  2.  *IMPORTANT STEP*: Lay the muslin cloth over a large bowl and fill it with half the grated courgettes. Add 1/2 tsp salt, leave for a few minutes to dehydrate the courgettes. Then wrap the muslin up tightly and squeeze as hard as hard as possible (either in the bowl or over the sink) until all (well most of) the juice has come out. Pour the dried courgettes in a clean, dry bowl (ideally one that looks like a pitcher). Repeat the process with the remaining courgettes.
  3. In a small bowl, crack the eggs one by one (to check if they are okay) and then add to a separate larger bowl. Once all done, beat with a fork until nicely mixed.
  4. Add turmeric and seasoning to the courgettes and mix. Then add the egg mixture and combine well. Check the seasoning and adjust to your taste.
  5. Heat the pan over medium-high heat. Add the oil, when smoking hot, pour in the -mixture, it should sizzle. Turn down the heat to medium, put the lid on (if it has one) and allow to cook for 10 minutes until the sides are fully formed and the middle starts to bind.
  6. Now is the time to flip them over… Cut the frittata into pieces, and then gently flip them over to cook the top (which is now at the bottom). This technique takes practice to master, but if the frittata is almost solid, then it should be easier to attempt. Cook for a further 5 minutes until the bottom is nice and golden. Alternatively, you could preheat the oven to 200°C and place the pan in the oven for 10 minutes until the top is golden.

Bon appetit!


2 Comments Add yours

  1. Hey there! I just found your blog and love your recipes! Also, I nominated you for the Black Cat Blue Sea Award (it’s totally not obligatory) : https://akitchenfable.wordpress.com/2017/01/29/the-black-cat-blue-sea-award/


    1. Princess Saffron says:

      Thanks a lot, that’s very kind of you. I’ll definitely check it out 🙂

      Liked by 1 person

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