Kuku or kookoo (Persian: کوکو) is an Iranian dish made of whipped eggs with various ingredients folded in.

It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over[1] or grilled briefly to set the top layer.

[2] It is served either hot or cold as a starter, side dish, or a main course, and is accompanied with bread and either yogurt or salad.

The traditional preparation of kuku involves frying the ingredients in oil over a low heat and is accomplished with steaming in a closed space.

[17] Najmieh Batmanglij's early English-language Persian cookbook, Food of Life (1986) featured a version of the dish.