Kuku-ye Sibzamini
Iranian potato and egg patties shallow-pan-fried with turmeric.
Preparation: 25 min · Cooking: 34 min · Total: 1 hr 5 min · 2 servings
Ingredients
- 400 g Peeled potato
- Large eggs — 2
- 0.25 tsp Ground turmeric
- 1 tbsp Vegetable oil
- 1000 ml Potato boiling water, discarded
- 30 ml Potable water allowance for wetting hands, not batter
- Salt, to taste
- Ground black pepper, to taste
Instructions
Prepare even potato chunks
Cut 400 g peeled potato into even chunks. Put in a saucepan with 1000 ml separate boiling water and a little of the listed salt; use suitable cookware so the potato stays covered. Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.
Put in a saucepan with 1000 ml separate boiling water and a little of the listed salt; use suitable cookware so the potato stays covered.
Boil until fully tender
Boil from 15–25 minutes until a fork passes easily through every chunk. Drain the water thoroughly, then mash the potato while warm.
Drain the water thoroughly, then mash the potato while warm.
Boil until fully tender: 1500 seconds
Cool only enough for mixing
Spread the mash shallowly until no longer hot enough to set eggs on contact. Do not leave it at room temperature for prolonged cooling; refrigerate promptly if assembly is delayed.
Do not leave it at room temperature for prolonged cooling; refrigerate promptly if assembly is delayed.
Mix the potato and egg binder
Whisk 2 eggs with 0.25 tsp turmeric, salt and pepper. Mix into the cooled mash until uniform; do not add unlisted flour, onion or parsley.
Mix into the cooled mash until uniform; do not add unlisted flour, onion or parsley.
Shape small flat patties
Lightly wet clean hands using the separate 30 ml water allowance. Form small oval patties about 1 cm thick; do not pour hand-wetting water into the mixture.
Form small oval patties about 1 cm thick; do not pour hand-wetting water into the mixture.
Pan-fry the first side
Heat a non-stick skillet over medium heat. Divide the listed 1 tbsp oil across batches and shallow-pan-fry the patties from 5 minutes until the base is golden and stable enough to turn. This is not a deep-frying bath.
This is not a deep-frying bath.
Pan-fry the first side: 300 seconds
Turn and verify the centre
Turn gently and pan-fry from 4 more minutes. Continue until the egg-containing centre is fully set and reaches 71°C; colour alone is not enough.
Continue until the egg-containing centre is fully set and reaches 71°C; colour alone is not enough.
Serve and manage larger batches
Serve warm. For 8 servings use 1600 g peeled potato, 8 eggs and 4 tbsp oil over more same-thickness batches; keep uncooked mixture refrigerated at 4°C or colder between them.
For 8 servings use 1600 g peeled potato, 8 eggs and 4 tbsp oil over more same-thickness batches; keep uncooked mixture refrigerated at 4°C or colder between them.
Tips
- Use the scaled ingredient list for 1–8 servings; all step quantities describe the 2-serving base. For 1 serving halve every ingredient; for 8 use four times every ingredient. Keep the same food thickness and use more pans or batches, not a deeper vessel. Temperatures and per-batch first-check times do not multiply.
Common mistakes
- Use clean utensils and separate raw ingredients from ready-to-eat food. Refrigerate perishables at 4°C or colder; discard after more than 2 hours at room temperature, or 1 hour above 32°C.
Substitutions
- Keep the specified ingredients, preparation states and measured quantities; no unmeasured substitution is approved for this master.
Storage
Cover and refrigerate at 4°C or colder; use within 2 days, never beyond ingredient use-by limits. These are selected household limits, not validated shelf life. Cool cooked food promptly in shallow portions and refrigerate within 2 hours, or 1 hour above 32°C.
Reheating
Reheat once until steaming throughout and 74°C in the centre; do not rely on surface warmth.
About this recipe
Iranian potato and egg patties shallow-pan-fried with turmeric.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.