Kuku Sibzamini is what you get if you combine frittatas and hash browns. I always describe them like a squishier, savory hash brown. When we made any kuku in our house growing up (it was mostly my maman joon), it was all about ease. It’s one of those simple, tasty dishes that comes together when you open the fridge and think, “What can I do with some ingredients and eggs?” Kind of like throwing a frittata together with whatever you have in the fridge. This is the version with potatoes, and it’s one of my favorites.
We make this dish much the same way we make Kuku Piaz or Kuku Sabzi. Traditionally, we start Kuku Sibzamini by grating and cooking the potatoes, and then folding them into a frittata-style egg mixture before frying.
The beauty of this dish is how flexible it is. It works really well with leftover potatoes or even mashed potatoes. Both will come together in a comforting, crispy patty.
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳 How to Make This Recipe
Peel and grate the potatoes using a coarse grater like a box grater. Using paper towels, nut milk bag, cheesecloth, or a towel, squeeze out as much of the liquid as you can. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the scallions and sauté until they begin to brown slightly. Stir in the potatoes and cook for approximately 5 minutes, or until they start develop a light golden color. Season generously with salt. Remove from heat and let cool slightly before serving or proceeding with the recipe. In a large bowl, combine the cumin, turmeric, baking soda, and eggs. Mix thoroughly using a fork until well incorporated and the eggs are foamy. Add in the cooled potatoes and scallions, then season with salt and pepper to taste. For accuracy, you can fry a small test pancake and adjust the seasoning as needed. Heat ¼ cup of olive oil in a clean 10-inch non-stick or cast-iron skillet over medium-high heat. Once the oil is hot, pour in the egg mixture. Using a spoon or spatula, gently press and spread the mixture to ensure an even thickness across the pan. After 1–2 minutes, reduce the heat to medium and cover the pan with a lid. Let it cook for an additional 8-10 minutes, then check to ensure the mixture is set. It should no longer be runny, and the bottom should be golden brown. To finish on the stovetop, carefully flip the mixture and cook for another 5–10 minutes, until the other side is golden brown. Alternatively, if flipping feels tricky, transfer the pan to a preheated 400°F oven and bake for 10–12 minutes to finish cooking. Blot any excess oil with a paper towel. Serve warm, at room temperature, or chilled as kuku is famous for making delicious leftovers and makes a perfect picnic dish.
🏆 What to Serve with Kuku Sibzamini
You can serve kuku sibzamini tucked into warm pita with sabzi khordan for a quick, satisfying sandwich, maybe add a spoonful of Mast-o-Khiar if you have it on hand. Really, anything you’d pair with hash browns works well here. You do need those fresh herbs to help cut through the richness of the potatoes. It’s also amazing with a creamy pesto or aji verde drizzled on top.
Kuku Sibzamini (Persian Potato Frittata)
Print Recipe SaveEquipment
- Non-Stick Pan 10"
Ingredients
- 2 tbsp olive oil
- 3-4 scallions thinly sliced, or chives*
- 1.5 lbs. russet potatoes **
- 1/4-1/2 tsp ground cumin
- ¼ tsp ground turmeric
- 1 pinch baking soda
- 6 eggs beatten
- salt and pepper to taste
- ¼ cup olive oil
Instructions
- Peel and grate the potatoes using a coarse grater like a box grater. Using paper towels, nut milk bag, cheesecloth, or a towel, squeeze out as much of the liquid as you can.1.5 lbs. russet potatoes
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the scallions and sauté until they begin to brown slightly. Stir in the potatoes and cook for approximately 5 minutes, or until they start develop a light golden color. Season generously with salt. Remove from heat and let cool slightly before serving or proceeding with the recipe.2 tbsp olive oil, 3-4 scallions
- In a large bowl, combine the cumin, turmeric, baking soda, and eggs. Mix thoroughly using a fork until well incorporated and the eggs are foamy. Add in the cooled potatoes and scallions, then season with salt and pepper to taste. For accuracy, you can fry a small test pancake and adjust the seasoning as needed.1/4-1/2 tsp ground cumin, 1/4 tsp ground turmeric, 1 pinch baking soda, 6 eggs, salt and pepper
- Heat ¼ cup of olive oil in a clean 10-inch non-stick or cast-iron skillet over medium-high heat. Once the oil is hot, pour in the egg mixture. Using a spoon or spatula, gently press and spread the mixture to ensure an even thickness across the pan.1/4 cup olive oil
- After 1–2 minutes, reduce the heat to medium and cover the pan with a lid. Let it cook for an additional 8-10 minutes, then check to ensure the mixture is set. It should no longer be runny, and the bottom should be golden brown.
- To finish on the stovetop, carefully flip the mixture and cook for another 5–10 minutes, until the other side is golden brown.Alternatively, if flipping feels tricky, transfer the pan to a preheated 400°F oven and bake for 10–12 minutes to finish cooking.
- Blot any excess oil with a paper towel. Serve warm, at room temperature, or chilled as kuku is famous for making delicious leftovers and makes a perfect picnic dish.
Notes
Nutrition
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I appreciate your perspective on this. I’ve had a similar experience with your blog.