saffron kuku

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.

saffron kuku
Yields1 Serving
Total Time30 mins
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.

KuKu Sibzamini

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