I always introduce kuku as an Iranian frittata, because it’s the most direct way of describing this egg-based dish. The Iranian kuku (pronounced koo-koo) is usually firmer than the well-known Italian frittata. The main difference is that whereas a frittata is all about the beaten egg to which you add other ingredients such as vegetables or cheese, kuku is all about the ingredients other than egg. The egg is just the glue holding everything together.
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