کوکو سیب زمینی
I am cuckoo for kuku! Come to think of it, all Iranians are cuckoo for kuku! So what exactly is kuku that has gotten a whole nation and an entire race of people to fall madly in love?
Well, you say frittata, and I say
Here are some of the more popular kuku dishes:
- Kuku seeb-zamini: potato kuku
- kuku sabzi: fresh herbs kuku with barberries and walnuts
- kuku bademjan: eggplant kuku
- kuku kadoo: zucchini kuku
- kuku gol-kalam: cauliflower kuku
- kuku morgh: chicken kuku
- 4 medium sized potatoes, about 1 pound
- 1 large onion grated
- 2 teaspoons garlic powder
- 1 tablespoon turmeric
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 6 large eggs, beaten
- 2 tablespoons barberries, optional
- 4 tablespoons olive oil, divided
- Boil the potatoes over medium heat for about 20 minutes or until they are almost fully cooked, but not quite.
- Peel the potatoes and grate into a large bowl.
- Grate the onions and add to the large bowl along with the spices, salt, and pepper.
- In a separate bowl, beat the eggs and add to the bowl with all the ingredients and mix well.
- Heat a medium-sized frying pan (about 12 inches) and add 2 tablespoons of oil.
- Add half of the potato mixture into the pan, then sprinkle the barberries and continue to pour the remainder of the kuku mixture.
- Cover and bring to high heat for 1 minute to get the pan hot and then lower the flame and cook the kuku for about 15 minutes.
- Remove the lid, place a plate on top of the frying pan and carefully flip the kuku into the plate. Add the remainder of the oil to the pan and return the kuku to the pan to cook on the other side.
- Cook for another 10 minutes, covered.
- Remove the kuku from the pan and serve with Persian flatbreads.