Kuku Sib-Zamini (Persian Potato Frittata)

About This Recipe

Kuku sib-zamini is a milder cousin of the herb-heavy kuku sabzi, built instead around mashed or grated potato bound with egg and lightly seasoned with turmeric or saffron for color and fragrance. It's an easy, everyday Persian dish, often made when herbs aren't on hand or as a simpler option for children, cooked the same way as other kuku -- set on the stovetop and finished either by flipping or in the oven, then sliced into wedges. The technique that matters is preparing the potato properly: whether boiled and mashed or grated raw and squeezed of excess moisture, the potato needs to be well-drained so the egg mixture isn't diluted, which would prevent the kuku from setting properly and holding its shape. Cooking slowly over low-to-medium heat, then finishing in the oven or with a careful flip, ensures the interior cooks through without the exterior burning. Served at room temperature with flatbread and a simple salad, kuku sib-zamini is comforting, humble Persian home cooking -- less elaborate than its herb-forward cousin but equally beloved as an easy, satisfying vegetarian meal.

Ingredients

Serves 5

• 600 gpotatoes(boiled and mashed)
• 6 largeeggs
• 1onion(finely diced and sauteed until golden)
• 0.25 tspsaffron threads(ground and dissolved in 2 tbsp hot water)
• 0.5 tspturmeric
• 1 tspsalt
• 0.5 tspblack pepper
• 2 tbspall-purpose flour
• 5 tbspoil or butter(divided)

Instructions

1. 1

   Combine the base

   Mix mashed potatoes, eggs, sauteed onion, saffron water, turmeric, salt, pepper, and flour until smooth and well combined.

2. 2

   Heat the pan

   Heat 3 tbsp oil in an oven-safe nonstick skillet over medium heat.

3. 3

   Pour the batter

   Pour in the potato-egg mixture, spreading evenly.

4. 4

   Cook the base

   Cook 8-10 minutes over medium-low heat until the bottom is golden and mostly set.

5. 5

   Finish

   Transfer to a 190C/375F oven and bake 15-20 minutes until fully set, or flip carefully and finish cooking on the stovetop.

6. 6

   Serve

   Let cool slightly, cut into wedges, and serve at room temperature.

Variations

• •

  Add a handful of chopped fresh herbs for extra flavor, blending the concept with kuku sabzi.

• •

  Add crumbled feta cheese to the mixture for a richer, saltier version.

• •

  Skip the saffron and use just turmeric for a simpler, more everyday version of the dish.

Storage

Refrigerate up to 4 days in an airtight container. Best served at room temperature; reheating gently is fine, though the texture is enjoyed cold or room temperature traditionally.

Frequently Asked Questions