Label
All
0
Clear all filters

Potato Kuku with Saffron Glaze

Kuku-ye Shirin-e Mashhadi

Rate this recipe

banner
Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

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

  1. 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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title