Kuku Sibzamini (Persian Potato Frittata)
Kuku Sibzamini are what you get if you combine frittatas and hash browns. I always describe them like a squishier, savory hash brown.
Servings: 4
Calories: 414kcal
Equipment
- 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
* if using chives use 1/4 cup and add them to the egg mixture instead of as you're cooking the potatoes.
** if using a pan larger than 10", increase the potatos to 2-lbs.
Nutrition
Calories: 414kcal | Carbohydrates: 32g | Protein: 12g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 754mg | Potassium: 831mg | Fiber: 2g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 3mg
