Potato kuku or kuku sibzamini

Kuku is the Persian version of Italian frittata. Their only difference lays in the number of eggs. Kuku has less. Potato kuku is made of few ingredients and is very easy to prepare which is perfect for starters and happy hours treat.

When I was a kid the potato kuku was one of the sandwiches my mom gave me for school with pickles and tomatoes! Be assured that kids will like it 🙂

Ingredients | 3-4 servings

• 4 Eggs
• 2 medium Potatoes
• 1 teaspoon Turmeric
• 1 Onion
• Clarified butter
• Salt and Black pepper

Preparation

– Cook the potatoes in boiling water. Peel them.

– In a big bowl, grate the onion and potatoes.

– Add turmeric, salt, pepper, and four eggs and mix all together.

– In a hot pan, pour generously clarified butter/oil. Add the mix and cover the pan with the lid. Turn down the heat.

– Wait till eggs starts to cook and the kuku solidifies (especially in the center)

– Remove the lid and cut the kuku in 4 pieces, turn them over, add more clarified butter/oil to cook the other side and prevent from burning.

– When both sides have a brown-ish color the kuku is ready!

Notes

• Usually it’s served with pickles, plain yogurt, and Barbari bread!
• Potato kuku is a nice treat for happy hours with alcoholic and non alcoholic drinks

noosh e jan! (buon appetito! ☺️)