Kukoo sibzamini or Potatoe Frittata

Here’s a quick dish for lunch or a light supper. This is my version of a very traditional Iranian recipe. I have cut a few corners but the taste is equally as delicious as the long method. Serve it with salad and mast or yoghurt and I usually make it when I have left overs and need something to go with them.

Serves 4


  • 4 large potatoes
  • 1 large sweet potatoes
  • 1 large onion
  • 1 teaspoon turmeric
  • salt and pepper to taste
  • A little oil for cooking
  • 3-4 eggs
  • 1 teaspoon of baking powder


  1. Grate the potatoes ( the long version is to cook them and then grate)
  2. Grate the onion
  3. Combine all the ingredients in a bowl and mix well.
  4. Heat a little oil in a pan and pour the mix into the pan. You can make one large kukoo or several individual ones. If you make one large one, cook it for 10 minutes and cut into quarters and then turn.

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