Kookoo Sibzamini Recipe

Hey there, my culinary darlings! I’m over the moon today because I’ve got a downright delightful recipe to share. We’re packing our imaginary bags and embarking on a taste adventure straight to the heart of Iran with a dish that’s as fun to say as it is to eat – Kookoo Sibzamini, or as we’d call it in our neck of the woods, Potato Kuku. This delicious number can be customized to your heart’s content, so get ready to get creative with your choice of fresh or dried herbs.

Flexibility at Its Best – Potato Kuku!

No, I’m not doing yoga here, but I am talking about a dish that’s as flexible as a gymnast. Potato Kuku can be enjoyed piping hot or deliciously chilled, making it a fantastic filling for your favorite sandwich. If you’re a fan of the iconic Kookoo Sabzi, you’re going to fall head over heels for this recipe. And for my plant-based darlings, this is a treat you absolutely can’t miss with its enticing appearance and scrumptious flavor.

If you’re fond of Iranian dishes, you must definitely try “Khoresh Gheymeh” and “Abgoosht.” These two delicious and popular Iranian dishes have their own unique features and belong to different culinary categories.

Kookoo Sibzamini Recipe

This straightforward yet mouthwatering dish is bound to earn you bragging rights at your next get-together or family dinner. So, grab those aprons, lovelies, and let's get cooking!

5 from 1 vote

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Iran

Servings 4

Calories 239 kcal

Ingredients

5 medium potatoes
3 eggs
1 medium onion
1 tablespoon of dried dill
1 teaspoon of salt
½ teaspoon of black pepper
1 teaspoon of turmeric
½ teaspoon of garlic powder optional
½ teaspoon of coriander seeds powder optional
4-5 tablespoons of vegetable oil

Instructions

Begin your cooking journey with boiling the potatoes. Make sure they're clean as a whistle, pop them in a pot with ample water and let them simmer over medium heat. Using medium-sized potatoes will make this step as swift as a breeze. It typically takes around 20 minutes for the potatoes to cook through.
Once your potatoes have cooled, give them a good peeling. Now comes the fun part – grating! Plop the grated spuds into a bowl. To speed up the cooling, you can give your pot a cold shower.
Next, grate your onion, give it a good squeeze to get rid of the excess water, and add it to the potato bowl. Including onion is entirely up to you, but keep in mind that it adds a fluffy texture that makes the dish taste even more divine.
Break those eggs into a separate bowl and give them a good whisking until they're well mixed. Toss in the dried dill, garlic powder, coriander powder, salt, black pepper, and turmeric, and keep on whisking. The addition of dried dill not only makes the dish smell heavenly, but it also jazzes up its looks. After your spices and seasonings are well combined with the eggs, pour this mixture into the potato bowl and give everything a good stir.
Let your potato mixture take a nap in the refrigerator for about 30 minutes to an hour. In a rush? You can skip this step if you're short on time.
Lastly, heat up some vegetable oil in a pan. Once it's sizzling, take a walnut-sized amount of the potato mixture, flatten it out, and carefully lay it in the oil to fry. Flip it when one side turns a lovely golden brown, and let the other side cook.

Keyword kookoo

Thnaks to: https://amazecooking.com/562-kookoo-sibzamini-recipe/