{"id":60638,"date":"2023-10-18T08:09:34","date_gmt":"2023-10-18T08:09:34","guid":{"rendered":"https:\/\/surfiran.com\/mag\/?p=60638"},"modified":"2026-01-30T14:31:19","modified_gmt":"2026-01-30T14:31:19","slug":"kuku-sibzamini-recipe-learn-how-to-make-it","status":"publish","type":"post","link":"https:\/\/surfiran.com\/mag\/kuku-sibzamini-recipe-learn-how-to-make-it\/","title":{"rendered":"Kuku Sibzamini Recipe"},"content":{"rendered":"\n

The culinary landscape of Iran is as diverse as its rich history, and among the myriad of dishes that have captured the hearts of both locals and travelers, Kuku Sibzamini stands out. This delightful potato fritter, akin to a thicker version of the Spanish tortilla or the Swiss r\u00f6sti, is an embodiment of simplicity meeting flavor.<\/p>\n\n\n\n

Kuku Sibzamini, when translated, means ‘potato kuku.’ The term ‘kuku’ in Persian cuisine<\/a> typically refers to dishes that are somewhat similar to the Italian frittata, made primarily with whipped eggs combined with various ingredients. And in the case of Kuku Sibzamini<\/a>, potatoes take center stage.<\/p>\n\n\n\n

The Making of Kuku Sibzamini<\/h2>\n\n\n\n

Serves 4\u20136
Preparation: 20 minutes, plus cooling
Cooking: approximately 45 minutes<\/strong><\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
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  • 1 medium onion<\/li>\n\n\n\n
  • 20 g\/\u00be oz fresh parsley<\/li>\n\n\n\n
  • 30 g\/1 oz fresh coriander\/ cilantro<\/li>\n\n\n\n
  • vegetable oil for frying<\/li>\n\n\n\n
  • 250 g\/9 oz lean minced\/ground beef<\/li>\n\n\n\n
  • 2 teaspoons turmeric<\/li>\n\n\n\n
  • 1 teaspoon powdered dried lime<\/li>\n\n\n\n
  • 1 teaspoon tomato pur\u00e9e\/tomato paste<\/li>\n\n\n\n
  • juice of \u00bd lemon salt and black pepper<\/li>\n\n\n\n
  • 1 kg\/2\u00bc lb medium potatoes<\/li>\n\n\n\n
  • 2 tablespoons plain\/all-purpose flour<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n

    Heat 3 tablespoons of oil in a heavy-based frying pan\/skillet and fry the onion until golden. Add the minced\/ground meat, turmeric and lime powder. Mix thoroughly and fry for 5\u201310 minutes, stirring frequently, to brown the meat lightly. Add the chopped herbs, tomato pur\u00e9e\/tomato paste and lemon juice. Mix and fry for another 5 minutes on a medium heat; season to taste. Set aside to cool.<\/p>\n\n\n\n

    Meanwhile, wash the potatoes and boil in their skins until tender. Peel the potatoes and mash them until smooth, adding salt and pepper to taste. Set aside until they are cool enough to handle.<\/p>\n\n\n\n

    Take a heaped tablespoon of mashed potato. Shape it into a ball. Stick your thumb halfway through the ball to make a hole. Stuff 2 teaspoons of the meat mixture into the hole and cover with the mash. Pat it down to make a round patty approximately 8 cm\/3 inches in diameter and about 2 cm\/\u00be inch thick. You should end up with 8 to 10 patties. Sprinkle the flour over a clean work surface and cover the patties on all sides with a light dusting of flour.<\/p>\n\n\n\n

    Heat a couple of tablespoons of oil in a frying pan\/skillet (preferably non-stick) and gently lower the patties into the hot oil. You may have to cook them in batches, depending on the size of your frying pan\/skillet. Fry for 5\u20136 minutes; do not move them too much or they will disintegrate. Use a spatula to turn them over and fry for another 5 minutes, until golden brown. Remove from the pan and drain on kitchen paper.<\/p>\n\n\n\n

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