Kookoo Sibzamini
by Marjan
Literal translation: potato pancakes; doesn’t sound so koo-koo after all!
Earlier this year, I introduced you to one of my favorite healthy Persian dishes, kookoo sabzi which was a pancake of herbs. Now, I want to introduce you to a variation of it which uses potatoes instead of herbs and is very similar to the Spanish tortilla (not to be mistaken for Mexican tortilla bread).
Kookoo sibzamini is one of those dishes I always gravitate to when there is little in my fridge and I am really hungry for a fast, tasty, nutritious, filling meal. Most of the ingredients are always in my fridge and pantry: potatoes, onion, eggs, turmeric and salt and pepper. This is my easy to make Persian comfort food: rich potato flavors formed into a golden, crunchy pancake which can be enjoyed simply by itself or with bread in a sandwich.
I enjoy my potato pancake with pita bread, lettuce, tomato, pickles or pepperoni, herbs, salsa, hot sauce or it can be accompanied with any delicious salad such as my favorite, salad Shirazi.
There are fancy variations of kookoo sibzamini in which I like to place spinache or zereshk (Persian dried berries sold in most Middle-Eastern markets) in the middle of the pancake for extra flavor. Left-overs are a hit the next day! Guaranteed!
Ingredients
4 large potatoes- peeled and shredded
1 small/medium onion- peeled and shredded
1 egg
¼ teaspoon turmeric
½ teaspoon salt, pepper
1/3 cup canola oil
In a small holed strainer, strain out all the water from the shredded onion and potato. In a medium bowl, place all ingredients and whip with a fork to well incorporate.
In a 9-10 inch non-stick frying pan, heat canola oil over medium low heat. Pour mix into the pan (be careful as the potato mix hits the oil and it may splash and cause burns) and with a large flat spatula, evenly spread to cover the entire bottom of the pan. Five minutes later, bring the temperature to low; place lid slightly open and cook for approximately 15 minutes or until a dark golden crust is formed on the sides. If you can, flip the entire potato pancake over or simply cut into quarters (like pie) with a flat end spatula and flip each quarter at a time. Continue to cook for another 15 minutes without the lid.
Serve hot or cold, this dish is delicious!
Literal translation: potato pancakes; doesn’t sound so koo-koo after all!
Earlier this year, I introduced you to one of my favorite healthy Persian dishes, kookoo sabzi which was a pancake of herbs. Now, I want to introduce you to a variation of it which uses potatoes instead of herbs and is very similar to the Spanish tortilla (not to be mistaken for Mexican tortilla bread).
Kookoo sibzamini is one of those dishes I always gravitate to when there is little in my fridge and I am really hungry for a fast, tasty, nutritious, filling meal. Most of the ingredients are always in my fridge and pantry: potatoes, onion, eggs, turmeric and salt and pepper. This is my easy to make Persian comfort food: rich potato flavors formed into a golden, crunchy pancake which can be enjoyed simply by itself or with bread in a sandwich.
I enjoy my potato pancake with pita bread, lettuce, tomato, pickles or pepperoni, herbs, salsa, hot sauce or it can be accompanied with any delicious salad such as my favorite, salad Shirazi.
There are fancy variations of kookoo sibzamini in which I like to place spinache or zereshk (Persian dried berries sold in most Middle-Eastern markets) in the middle of the pancake for extra flavor. Left-overs are a hit the next day! Guaranteed!
Ingredients
4 large potatoes- peeled and shredded
1 small/medium onion- peeled and shredded
1 egg
¼ teaspoon turmeric
½ teaspoon salt, pepper
1/3 cup canola oil
In a small holed strainer, strain out all the water from the shredded onion and potato. In a medium bowl, place all ingredients and whip with a fork to well incorporate.
In a 9-10 inch non-stick frying pan, heat canola oil over medium low heat. Pour mix into the pan (be careful as the potato mix hits the oil and it may splash and cause burns) and with a large flat spatula, evenly spread to cover the entire bottom of the pan. Five minutes later, bring the temperature to low; place lid slightly open and cook for approximately 15 minutes or until a dark golden crust is formed on the sides. If you can, flip the entire potato pancake over or simply cut into quarters (like pie) with a flat end spatula and flip each quarter at a time. Continue to cook for another 15 minutes without the lid.
Serve hot or cold, this dish is delicious!
