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: 1 medium onion, peeled and sliced; ¾ cup (180 ml) oil, butter, or ghee; 2 medium russet potatoes (1 pound/450 g); 3 tablespoons confectioners’ sugar; 1 teaspoon ground rose petals; 1 teaspoon sea salt; 2 cloves garlic, peeled and sliced; 2 teaspoons ground cumin; 1 teaspoon baking powder; ½ teaspoon freshly ground black pepper; 1 cup (85 g) chopped fresh basil or mint; ½ teaspoon turmeric, or ¼ teaspoon saffron dissolved in 2 tablespoons rose water; 2 eggs

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

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

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