Persian
Kuku Sibzamini
This Persian potato kuku is golden and crisp on the outside with a soft, turmeric-scented center. It is traditionally served warm or at room temperature with fresh herbs, torshi, and flatbread.
Ingredients
- Yukon Gold or yellow potatoes2 medium, about 350g
- Eggs2 large
- Small yellow onion1, finely grated
- Ground turmeric1/2 tsp
- Fine salt3/4 tsp
- Ground black pepper1/4 tsp
- Baking powder1/4 tsp
- Neutral oil3 tbsp, for frying
- Fresh herbs, such as basil, mint, or parsleyto serve
- Torshi or pickled cucumbersto serve
Method
- Place the potatoes in a small pot, cover with cold salted water, and boil until completely tender, about 18 to 22 minutes.
- Drain the potatoes, let them cool until easy to handle, then peel and mash or grate them into a bowl.
- Squeeze the grated onion firmly in your hand or through a fine sieve to remove excess liquid.
- Add the squeezed onion, eggs, turmeric, salt, pepper, and baking powder to the potatoes, then mix until the batter is thick and evenly combined.
- Heat the oil in a small nonstick skillet over medium heat until shimmering but not smoking.
- Spoon in the potato mixture and spread it into an even round, smoothing the top and edges with the back of the spoon.
- Cook uncovered over medium-low heat until the bottom is deep golden and set, about 10 to 12 minutes.
- Cut the kuku into quarters in the pan, carefully flip each piece, and cook the second side until golden and cooked through, about 7 to 9 minutes.
- Transfer to a plate lined with paper towel for a minute, then serve warm or at room temperature with fresh herbs and torshi.
Common questions
Can I substitute the Yukon Gold potatoes with another type of potato?
Yes. Any waxy or all-purpose potato works well, especially yellow potatoes, red potatoes, or Yukon Gold. Avoid very starchy potatoes if possible, because they can make the mixture drier and less cohesive after mashing.
How do I know when the potatoes are ready, and how long should the kuku cook overall?
Boil the potatoes until a knife slides in easily, about 18 to 22 minutes. After mixing, the kuku usually needs 10 to 12 minutes on the first side and 5 to 8 minutes on the second, depending on thickness.
What are the most common mistakes when making kuku sibzamini?
The biggest mistakes are not squeezing the onion dry, using too much oil, and flipping too early. A wet onion can make the mixture loose, while an under-set kuku can break when turned. Let the first side become deeply golden before flipping.
How should I store leftovers, and can I make it ahead?
Store cooled kuku in an airtight container in the refrigerator for up to 3 days. You can make it ahead and reheat slices in a skillet over medium-low heat or in the oven until warmed through and crisp again.
What is the best way to serve kuku sibzamini?
Serve it warm or at room temperature with torshi, pickled cucumbers, herbs, and tea. It also works well with flatbread, yogurt, or a simple salad. Cutting it into wedges makes it easy to serve as a snack or light meal.