Critical Moments
- •Squeezing potatoes very dry
- •Pan hot enough to sizzle when mixture added
- •Developing deep golden crust before flipping
- •Confident flip for even browning on both sides
- •Cooking through without burning exterior
Bloom the saffron (if using)
Grind saffron threads with a pinch of sugar using mortar and pestle. Add 2 tbsp hot water and steep for at least 20 minutes.
Bloom the saffron (if using)
Grind saffron threads with a pinch of sugar using mortar and pestle. Add 2 tbsp hot water and steep for at least 20 minutes.
Peel and grate the potatoes
Peel the potatoes and grate on the large holes of a box grater. Work quickly—potatoes oxidize and turn brown when exposed to air. Place grated potatoes in a large bowl of cold water as you work.
Peel and grate the potatoes
Peel the potatoes and grate on the large holes of a box grater. Work quickly—potatoes oxidize and turn brown when exposed to air. Place grated potatoes in a large bowl of cold water as you work.
Rinse and drain the potatoes
Drain the grated potatoes and rinse under cold water until the water runs clear—this removes excess starch. Working in batches, squeeze the potatoes firmly by hand or in a clean kitchen towel to remove as much water as possible. The potatoes should be very dry.
Critical Step
Excess moisture prevents proper crisping. Wet potatoes steam instead of fry, resulting in a soggy kuku. Squeeze until no more water comes out.
Common Mistakes
- •Not squeezing enough (soggy kuku)
- •Not rinsing (excess starch makes it gummy)
- •Letting squeezed potatoes sit (they release more water)
Rinse and drain the potatoes
Drain the grated potatoes and rinse under cold water until the water runs clear—this removes excess starch. Working in batches, squeeze the potatoes firmly by hand or in a clean kitchen towel to remove as much water as possible. The potatoes should be very dry.
Critical Step
Excess moisture prevents proper crisping. Wet potatoes steam instead of fry, resulting in a soggy kuku. Squeeze until no more water comes out.
Common Mistakes
- •Not squeezing enough (soggy kuku)
- •Not rinsing (excess starch makes it gummy)
- •Letting squeezed potatoes sit (they release more water)
Grate the onion (if using)
Grate the onion on the fine holes of the grater. Unlike for koobideh, keep the onion pulp and juice—it adds flavor and moisture to the kuku.
Grate the onion (if using)
Grate the onion on the fine holes of the grater. Unlike for koobideh, keep the onion pulp and juice—it adds flavor and moisture to the kuku.
Beat the eggs with seasonings
In a large mixing bowl, beat the eggs with salt, pepper, turmeric, bloomed saffron (if using), flour, and baking powder (if using) until well combined.
Beat the eggs with seasonings
In a large mixing bowl, beat the eggs with salt, pepper, turmeric, bloomed saffron (if using), flour, and baking powder (if using) until well combined.
Combine all ingredients
Add the squeezed dry potatoes to the egg mixture. Add grated onion, garlic, and chopped herbs if using. Mix thoroughly until the potatoes are evenly coated with the egg mixture.
Combine all ingredients
Add the squeezed dry potatoes to the egg mixture. Add grated onion, garlic, and chopped herbs if using. Mix thoroughly until the potatoes are evenly coated with the egg mixture.
Heat oil in the pan
Preheat oven to 180°C/350°F if using oven method. Heat 50ml oil in a 10-inch non-stick or well-seasoned skillet over medium heat until shimmering and hot. The oil should be generous—this creates the crispy crust.
Critical Step
Generous oil is essential for the crispy crust that defines great kuku sibzamini. Too little oil results in sticking and pale color.
Heat oil in the pan
Preheat oven to 180°C/350°F if using oven method. Heat 50ml oil in a 10-inch non-stick or well-seasoned skillet over medium heat until shimmering and hot. The oil should be generous—this creates the crispy crust.
Critical Step
Generous oil is essential for the crispy crust that defines great kuku sibzamini. Too little oil results in sticking and pale color.
Add potato mixture to pan
Carefully spread the potato mixture evenly in the hot pan, pressing gently with a spatula to create a compact, even layer about 2cm thick. Press especially around the edges to ensure good contact with the pan. The mixture should sizzle when it hits the pan.
Critical Step
The sizzle indicates proper heat for crust formation. If no sizzle, the pan wasn't hot enough. Even pressing ensures uniform cooking.
Add potato mixture to pan
Carefully spread the potato mixture evenly in the hot pan, pressing gently with a spatula to create a compact, even layer about 2cm thick. Press especially around the edges to ensure good contact with the pan. The mixture should sizzle when it hits the pan.
Critical Step
The sizzle indicates proper heat for crust formation. If no sizzle, the pan wasn't hot enough. Even pressing ensures uniform cooking.
Cook the first side
Reduce heat to medium-low. Cook undisturbed for 12-15 minutes until the bottom is deeply golden and crispy, and the edges are starting to set. Gently lift an edge with a spatula to check color. The bottom should be deep golden-brown, not pale.
Critical Step
The crispy golden crust is the defining characteristic of great kuku sibzamini. Patience is essential—don't rush this step. Check the color before proceeding.
Common Mistakes
- •Heat too high (burns before cooking through)
- •Not cooking long enough (pale, soft bottom)
- •Checking too frequently (disturbs crust formation)
Cook the first side
Reduce heat to medium-low. Cook undisturbed for 12-15 minutes until the bottom is deeply golden and crispy, and the edges are starting to set. Gently lift an edge with a spatula to check color. The bottom should be deep golden-brown, not pale.
Critical Step
The crispy golden crust is the defining characteristic of great kuku sibzamini. Patience is essential—don't rush this step. Check the color before proceeding.
Common Mistakes
- •Heat too high (burns before cooking through)
- •Not cooking long enough (pale, soft bottom)
- •Checking too frequently (disturbs crust formation)
Flip the kuku
When the bottom is deeply golden and the kuku moves freely in the pan, it's time to flip. Place a large flat plate or lid over the skillet. Hold firmly and flip the pan over so the kuku lands on the plate, cooked-side up. Add the remaining 25ml oil to the empty pan, swirl, then carefully slide the kuku back in, raw-side down.
Critical Step
This flip is what gives kuku sibzamini its signature crispy crust on both sides. Confidence matters—a hesitant flip can break the kuku.
Flip the kuku
When the bottom is deeply golden and the kuku moves freely in the pan, it's time to flip. Place a large flat plate or lid over the skillet. Hold firmly and flip the pan over so the kuku lands on the plate, cooked-side up. Add the remaining 25ml oil to the empty pan, swirl, then carefully slide the kuku back in, raw-side down.
Critical Step
This flip is what gives kuku sibzamini its signature crispy crust on both sides. Confidence matters—a hesitant flip can break the kuku.
Cook the second side
Continue cooking over medium-low heat for another 10-12 minutes until the second side is equally golden and crispy. The kuku should be cooked through—no raw potato in the center.
Cook the second side
Continue cooking over medium-low heat for another 10-12 minutes until the second side is equally golden and crispy. The kuku should be cooked through—no raw potato in the center.
Alternative oven method
For a less hands-on approach: After cooking the first side on the stovetop for 12-15 minutes, instead of flipping, transfer the skillet to the preheated 180°C/350°F oven. Bake for 15-20 minutes until the top is set and golden. Then flip onto a plate and return to the hot pan for 5 minutes to crisp the second side.
Alternative oven method
For a less hands-on approach: After cooking the first side on the stovetop for 12-15 minutes, instead of flipping, transfer the skillet to the preheated 180°C/350°F oven. Bake for 15-20 minutes until the top is set and golden. Then flip onto a plate and return to the hot pan for 5 minutes to crisp the second side.
Rest and serve
Slide the kuku onto a cutting board or serving plate. Let rest for 5 minutes—this makes slicing easier and allows the interior to finish setting. Cut into wedges. Serve warm or at room temperature.
Rest and serve
Slide the kuku onto a cutting board or serving plate. Let rest for 5 minutes—this makes slicing easier and allows the interior to finish setting. Cut into wedges. Serve warm or at room temperature.
Traditional serving
Serve wedges with lavash bread, plain yogurt, mast-o-khiar, fresh herbs, and torshi (pickles). For sandwiches, spread lavash with yogurt, add kuku slice, tomato, and herbs. Kuku sibzamini is also wonderful alongside rice dishes.
Traditional serving
Serve wedges with lavash bread, plain yogurt, mast-o-khiar, fresh herbs, and torshi (pickles). For sandwiches, spread lavash with yogurt, add kuku slice, tomato, and herbs. Kuku sibzamini is also wonderful alongside rice dishes.
Resting Required
5 min - Allows interior to set fully and makes slicing easier
