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09
Nov
CategoryPersian Kitchen, Saffron Yields1 Serving Prep Time15 minsCook Time15 minsTotal Time30 mins
KuKu Sibzamini
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.
Makes 12 KuKu pieces
Butter for greasing the baking tin
A pinch of Sari Saffron strands
A pinch of sugar
2 tbsp Freshly boiled water
Saffron salt and black pepper
4 Potato, peeled and cut in pieces
1 Onion, finally chopped
2 tbsp sunflower oil
1 Garlic clove, crushed
4 Egges
¼ tsp Turmeric
2 tbsp All purpose flour
1 tsp Baking powder
A bunch parsley and dried mint
1
Preheat the oven to about 190°C and line a 12-cup muffin tin or a 20cm square baking tin with lightly greased baking parchment.
2
Prepare a saffron liquid by grinding the saffron strands with a pinch of sugar with a pestle and mortar and adding the warm water. Let it on the side for min. 15 min.
3
Tip the potatoes into a pan of amply salted water. Bring it to a boil, then turn down the heat and simmer until the potatoes are tender, about 12-15min. Drain well, then roughly mash and set aside to cool.
4
While the potatoes are cooking, fry the onion in the oil for 10-15min. Until it's soft and golden. Add the garlic and fry for 2min. More, until it is lightly cooked. Set it aside to cool.
5
Crack the eggs into the large bowl and lightly whisk them. Add potatoes, onions, garlic, turmeric, flour, baking powder, parsley, mint, and saffron liquid. Add a teaspoon of salt and 1/2 teaspoon of pepper and mix well to combine.
6
Pour your kuku mixture into the prepared tin and bake for around 12-15min. Until risen and cooked through.
Ingredients
Makes 12 KuKu pieces
Butter for greasing the baking tin
A pinch of Sari Saffron strands
A pinch of sugar
2 tbsp Freshly boiled water
Saffron salt and black pepper
4 Potato, peeled and cut in pieces
1 Onion, finally chopped
2 tbsp sunflower oil
1 Garlic clove, crushed
4 Egges
¼ tsp Turmeric
2 tbsp All purpose flour
1 tsp Baking powder
A bunch parsley and dried mint
Directions
1
Preheat the oven to about 190°C and line a 12-cup muffin tin or a 20cm square baking tin with lightly greased baking parchment.
2
Prepare a saffron liquid by grinding the saffron strands with a pinch of sugar with a pestle and mortar and adding the warm water. Let it on the side for min. 15 min.
3
Tip the potatoes into a pan of amply salted water. Bring it to a boil, then turn down the heat and simmer until the potatoes are tender, about 12-15min. Drain well, then roughly mash and set aside to cool.
4
While the potatoes are cooking, fry the onion in the oil for 10-15min. Until it's soft and golden. Add the garlic and fry for 2min. More, until it is lightly cooked. Set it aside to cool.
5
Crack the eggs into the large bowl and lightly whisk them. Add potatoes, onions, garlic, turmeric, flour, baking powder, parsley, mint, and saffron liquid. Add a teaspoon of salt and 1/2 teaspoon of pepper and mix well to combine.
6
Pour your kuku mixture into the prepared tin and bake for around 12-15min. Until risen and cooked through.
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