Kukus (a Persian egg dish) can be made with a wide variety of fillings, like potatoes, eggplant, even dates. In this spring-y version, Andy Baraghani caramelizes the zucchini and leeks so they get sweeter and, in his words, “a lot more interesting” before he incorporates the eggs. To make it a full meal, serve each slice with a dollop of yogurt and warm flatbread.

4 servings

5

garlic cloves, thinly sliced

¼

cup extra-virgin olive oil, plus more for drizzling

3

medium zucchini or summer squash (about 12 oz.), thinly sliced

2

medium leeks, white, pale green, and dark green parts, halved lengthwise, coarsely chopped

.

Kosher salt, freshly ground pepper

¾

tsp. ground turmeric

8

large eggs, beaten to blend

½

cup coarsely chopped dill and/or parsley

.

Lemon wedges (for serving)

Step 1

Heat a large ovenproof nonstick or cast-iron skillet with a lid over medium. Combine garlic and ¼ cup oil in pan and cook, stirring occasionally, until garlic is golden around the edges, about 2 minutes. Add zucchini and leeks, season with salt and pepper, and cook, tossing and stirring occasionally, until zucchini and leeks are very tender and almost jammy, 15–17 minutes. Sprinkle turmeric over and stir until vegetables are coated.

Step 2

Drizzle more oil around edges of skillet, then pour in eggs and season with salt and pepper. Swirl pan a few times to incorporate ingredients (also using a rubber spatula works well here). Cook, undisturbed, until eggs are set around edges of pan, 1–2 minutes. Cover and cook until bottom is set but top is still a little wet, about 4 minutes.

Step 3

Heat broiler. Uncover skillet and broil kuku, watching closely, until top is set and lightly browned, 2–3 minutes. Remove skillet from broiler and scatter herbs over kuku, squeeze juice from lemon wedges over, and season with more pepper.