Potato pancakes (KuKu Sibzamini) are crispy on the outside and creamy and soft on the inside. This simple recipe for potato pancakes is a light meal and a popular sandwich topping in Iran. Kuku is Farsi for “pancake”. It is a typical Persian dish that can be made with a variety of ingredients and vegetables.
Potato pancakes (KuKu Sibzamini) are crispy on the outside and creamy and soft on the inside. This simple recipe for potato pancakes is a light meal and a popular sandwich topping in Iran. Kuku is Farsi for “pancake”. It is a typical Persian dish that can be made with a variety of ingredients and vegetables.
Preheat the oven to 190°C. Grease a 12-cup muffin tin or a 20 cm square baking tin and line with baking parchment.
Grind the saffron threads with a pinch of sugar in a mortar, then add the warm water. Let the saffron infuse for at least 15 minutes.
Boil the potatoes in salted water until tender, about 12-15 minutes. Drain well, roughly mash and set aside to cool.
While the potatoes cook, fry the onion in the oil over medium heat for 10-15 minutes until soft and golden. Add the garlic and fry for 2 more minutes. Set aside to cool.
Lightly whisk the eggs in a large bowl. Add the mashed potatoes, onion, garlic, turmeric, flour, baking powder, parsley, mint and saffron liquid. Season with saffron salt and pepper and mix to combine.
Pour the mixture into the prepared tin and bake for 12-15 minutes until risen and cooked through. Serve warm.
“A kuku is not fancy. It is what a Persian kitchen makes when it wants to feed people well.”
Sari Safran saffron is grown and hand harvested in Armenia, directly sourced and fully traceable. Between 170 and 190 threads per 0.5g. Deep red, potent, and consistent across every batch.
