Potato Kuku

Name: Potato Kuku (Kuku-ye sibzamini)
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: ½ teaspoon freshly ground black pepper; 1 teaspoon baking powder; 2 teaspoons ground cumin; ½ teaspoon turmeric, or ¼ teaspoon saffron dissolved in 2 tablespoons rose water; ½ teaspoon turmeric, or ¼ teaspoon saffron dissolved in 2 tablespoons rose water; ½ teaspoon turmeric, or ¼ teaspoon saffron dissolved in 2 tablespoons rose water; 1 cup (85 g) chopped fresh basil or mint; 1 cup (85 g) chopped fresh basil or mint; 3 tablespoons confectioners’ sugar; 1 teaspoon ground rose petals; ¾ cup (180 ml) oil, butter, or ghee; 2 medium russet potatoes (1 pound/450 g); ¾ cup (180 ml) oil, butter, or ghee; ¾ cup (180 ml) oil, butter, or ghee; 2 cloves garlic, peeled and sliced; 1 medium onion, peeled and sliced; 1 teaspoon sea salt; 2 eggs

Kuku-ye sibzamini

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr 55

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

2 medium russet potatoes (1 pound/450 g)
¾ cup (

Asia
Iran
Snack
Starter
Side dish
Preserve
Main course
Southeast Asia
Breakfast
Gluten-free
Vegetarian

Method

In a medium saucepan bring 4 cups water to a boil. Score around the middle of the potatoes. Add potatoes to the boiling water and cook for 15 to 20 minutes until potatoes are almost tender. Drain, allow to cool, peel, and grate coarsely.
Heat 4 tablespoons oil in a 10-in/25cm skillet over medium-low heat until hot. Sauté the onion and garlic until lightly brown