Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, persian potato frittata. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Persian potato frittata is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Persian potato frittata is something that I’ve loved my entire life. They’re nice and they look wonderful.
Great recipe for Persian potato frittata. In Iranian cuisine, kookoo ( frittata) refers to a dish with fried vegetables or meat and egg. This kind of dish has a very beautiful crunchy texture.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook persian potato frittata using 10 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Persian potato frittata:
- Make ready 4 medium potatoes, grated
- Make ready 1 medium onion, grated
- Prepare 2 eggs
- Take 2 cloves garlic, grated
- Make ready 1 small bunch of chives, thinly sliced
- Take Hand full fresh mint leaves, thinly sliced
- Prepare 1 1/2 Tbsp plain flour
- Prepare 1/2 Tsp turmeric
- Prepare to taste Salt and chili powder
- Prepare Vegetable oil
Potato frittata or Kuku sibzamini is one of the easiest recipes in Persian cuisine and maybe that's why you don't find it in restaurants. It's great for starters or for aperitivo (happy hour!)🥂. when I was a kid the potato kuku was one of the sandwiches my mom gave me for school with pickles and tomatoes! ☺️ This dish is sort of like a frittata and sort of like a quiche, but the thing is, it's really neither. Funny how most Persian dishes are still kept so secret to the general public in the States. Probably because the best ones just can't be found in restaurants, but only in our mother's kitchens.
Instructions to make Persian potato frittata:
- Pour grated potatoes and onion in the centre of a kitchen cloth
- And squeeze out the juice of potatoes and onion.
- Transfer them into a bowl, add grated garlic, chopped chives and mint to them.
- In a separate bowl with eggs, add turmeric, flour, salt and chili powder, mix well
- And pour it over the potato mixture,
- And blend well.
- Heat the oil in a saucepan, take 1 Tbsp of batter and flatten them. Let they fry.
- Once one side is golden, flip them over and let other side fries as well.
- Serve koo koo with fresh herbs, salad or creamy yogurt.
- Ingredients
Set aside for an hour or more to cool at room temperature before cutting into wedges and serving. Transfer to a plate and let cool. Turn the frittata over, one wedge at a time. Serve hot or at room temperature, with yogurt on the side, if desired. My favorite part about making kuku sabzi is running my knife through the big handfuls of fragrant herbs that give this Persian frittata its name (sabzi means herbs in Farsi).
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