Name: Potato Kuku with Saffron Glaze (Kuku-ye Shirin-e Mashhadi)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: ¼ cup oil, butter, or ghee, for frying; ¼ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; ½ cup/100 g sugar; ½ cup/120 ml water; 1 tablespoon slivered pistachios; 1 tablespoon slivered almonds; 1 cup/100 g chopped spring onions; 1 tablespoon potato or corn starch; 1 teaspoon fine sea salt; ½ teaspoon turmeric; ½ teaspoon freshly ground pepper; 1 teaspoon baking powder; 2 eggs; 2 medium russet potatoes (2 lb/900 g); 2 tablespoons plain yogurt; 2 tablespoons barberries, cleaned

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Kuku is a type of open-faced omelet similar to the Italian frittata and the Arab eggah. Most kukus are filled with vegetables and herbs, but here I’ve given you a couple of local favorites that are less known.

Ingredients

Batter

2 medium russet potatoes (2 lb/900 g)
2 eggs

Method

For the batter: In a medium saucepan, bring 4 cups/960 ml water to a boil. Score around the middle of each of the potatoes and add them to the boiling water. Cook for 15 to 2