Iranian potato cake

Iranian potato cake

Kuku-ye sibzamini

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Iranian Jews have a wide repertoire of kuku (omelettes), which they often prepare for the Sabbath. This one, made with potatoes, onion, parsley and spices, is very light and delicious.

Ingredients

Quantity Ingredient
450g ‘floury’ potatoes
1 medium onion, grated
4 eggs, beaten
50g finely chopped flat-leaf parsley
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
salt
freshly ground black pepper
2-3 tablespoons ghee, butter or olive oil

Method

  1. Peel the potatoes and grate them coarsely. Place in a bowl, together with the onion, eggs, parsley, turmeric and cardamom. Mix well and season with salt and pepper.
  2. Heat the ghee in a large, heavy frying pan and pour in the egg mixture. Cover and cook over a gentle heat until the bottom is golden. Carefully slide the kuku onto a saucepan lid or plate. Place the frying pan over the uncooked side of the kuku and hold the pan firmly against the saucepan lid. Quickly flip both the frying pan and the lid over, so that the uncooked side of the kuku sits on the bottom of the frying pan. Continue cooking the kuku until the bottom is golden. Slide onto a serving platter and serve hot, cut into wedges like a pie.
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