Kuku Sibzamini (Persian Potato Pattie, کوکو سیب زمینی, Kookoo Sibzamini) is a natural, quick to make Persian dish. It is a great choice when you want to cook and eat homemade food, but you don’t have enough time, or you are not in the mood to stay in the kitchen for a long time. Kookoo is a kind of pattie that Iranians make it out of vegetables. It has so many different types.
To mention the most popular Kookoos, we can name Kookoo Sabzi, which is made with herbs. Kookoo Loobia which is made with green beans and so many other types. The only ingredient that they all have in common is the egg. They use eggs to stick the ingredients together. We can claim that Kuku Sibzamini has one of the most straight forward recipes of Persian cuisine. They usually eat Kuku with bread, and we can say that it is a sandwich stuffing like hamburgers. If you are looking for an easy recipe that is rich in nutrition, then you should keep reading this recipe.
Different types of Kuku Sibzamini:
There are so many varieties of Kookoo. Kuku Sibzamini itself has two main types. The one which is made of raw potatoes and the one which is made with boiled potatoes. Moreover, you can make it in the oven with no oil or make it in a pan on the stove with oil. It is also typical to combine it with other Kookoos and make a multi-layer Kookoo. For example, a layer of Kookoo Sabzi and a layer of Kookoo Sibzamini, or any other Kuku.there is also one other type that is only available in Isfahan province of Iran. They add shredded chicken and sugar to the ingredients and call it Kookoo Ghandi (sugar Kuku). Indeed, adding shredded chicken makes it tasty, but adding sugar is very up to one’s taste.
Important Nutrition Facts of Kuku Sibzamini:
Kuku Sibzamini has about 200 kcal per 100gr. Since the main ingredient of the food is potato, it has a notable amount of carbohydrates, about 17gr per 100gr. It has 6 gr protein and 12 gr fat in each 100gr and contains almost all the vitamins. It is an excellent source of all kinds of vitamin B, especially vitamin B4, with more than 83 mg per 100gr. This food contains 1278mg sodium, 359.39 mg potassium, 114.78 mg phosphor, and about 46 mg calcium. It also includes lots of other necessary minerals for the body. Nutritionists suggest this food for athletes and kids in growing periods. Because Iranians mostly serve as a sandwich inside the bread, the nutrition of bread should be added to these amounts to have precise data.
Kuku Sibzamini has an utterly vegetarian recipe. All the ingredients used in making this food have vegetable sources. However, if you are a vegan, you should find a vegan source to replace the eggs since the eggs are the most critical components of making Kookoo. You need to find the right vegan source, which has the functionality of sticking ingredients together.
Serving style of Kuku Sibzamini:
Iranians usually serve this food as a main course for dinner or lunch. Almost always bread is served next to this dish. Other necessary components to make a sandwich, such as sliced tomatoes, pickles (Khiarshoor), and sometimes lettuce or other vegetables, are served next to making sandwiches. It is an excellent choice for brunch or to take on picnics. It is also very sufficient for a workplace or school lunch.
You can make a sandwich with any kind of bread. In Iran, they usually use Lvash and Sangak next to Kookoos. We recommend you to use a flatbread. Every type of drink is welcomed next to this dish. You can use Doogh(Persian yogurt drink), soda, or any other beverage you want. It is also possible to serve a dish of Sabzi Khordan, or Torshi next to it. However, we recommend you to use a dish of green salad if you are looking for a side dish.
What are the ingredients of Kuku Sibzamini?
The main ingredient is potato. No difference with which one of the methods you are cooking this food; you need a notable amount of potato. Indeed, this dish is a dish of smashed or shredded potato mixed with some other ingredients. Another ingredient you require to cook Kuku Sibzamini is the onion. Moreover, eggs are the primary ingredients of any Kuku. You need eggs to stick the potatoes and other ingredients together. If you are going to fry it on a stove, using a pan, you will need an adequate amount of oil. In some recipes, you may face some herbs as ingredients. Dried dills are the most used herbs that they add to this food in some regions of Iran.
How to cook Kuku Sibzamini?
If you are cooking Kuku Sibzamini with raw potatoes, you need to shred the potatoes and onion. Then you can mix the spices, such as ground garlic, turmeric, some saffron, salt, and pepper. If you are going to add herbs such as dills or leeks, you should chop them well and then mix them with potatoes. In cooking Kuku with raw potatoes, it is essential to distill the mixture. Because the extra juice in the mix makes the Kuku very fragile and causes serve time problems.
If you want to cook Kookoo Sibzamini with boiled potatoes, you need to prepare the potatoes in boiling water first. Then you should shred the roasted potatoes and add spices and the eggs to it. We do not recommend using onion in this method, but you can use it if you are an onion fan. The latter form of cooking results in a more soft texture and has a shorter frying time.
This recipe is adequate for four people. The preparation time is about 20 minutes, and the cooking time is 30 minutes. You need to prepare some bread to serve this dish with it.
- 2 big potatoes
- 2 eggs
- 1 teaspoon ground garlic
- 1 onion (if you are going to use potatoes raw)
- 1 teaspoon salt
- ½ cup brewed saffron
- 1 tablespoon turmeric
- 1 teaspoon pepper
- 2 tablespoon vegetable oil
- Pout the potatoes in a pot and pour two glasses of water on them. Let the water boil for 30 minutes. (if you are using raw potatoes shred them into a bowl with the onion)
- Shred the cooked potatoes into a bowl
- Break the eggs into the ball
- Add turmeric and saffron.
- Add salt, pepper and ground garlic.
- Pour some oil into a pan.
- Pout and flatten the mixture in the pan and fry it on medium heat. After one side is cooked, turn it over and prepare it for ten more minutes. (you may also make circle shapes out of the mixture and then fry them)
- Serve with bread, frim tomatoes, and pickles.