Kuku Sibzamini (Persian-Style Saffron & Potato Fritters)

June  7, 2016
3 Ratings
Photo by shayma
  • Serves 4 to 6
Author Notes

Kuku Sibzamini is a lovely appetizer that reminds me of my Persian heritage. You can eat them in two bites, and they're so delicious that they'll be gone within ten minutes of bringing them out for your guests. —shayma

What You'll Need
  • 1 1/2 pounds potatoes
  • 5 eggs
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon sea salt (or more, to taste)
  • 1 teaspoon freshly crushed black pepper
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon saffron threads, crushed to a powder
  • neutral oil, for shallow-frying
  1. Wash, scrub, and quarter potatoes.
  2. Bring a large pot of water to boil and salt.
  3. Cook potatoes in pot of boiling for 10 to 15 minutes, or until tender when pierced with a fork
  4. When the potatoes are fork-tender, drain them. When cool, remove the skin, (which will come off very easily).
  5. Mash potatoes with a masher but stop while you still see lumps (the potatoes should not be mashed till smooth). Set aside.
  6. In a separate bowl, add eggs, baking powder, baking soda, salt, pepper, turmeric powder, and saffron. Beat to combine.
  7. Add the egg mixture to potatoes and stir gently to combine. The mixture will be thick.
  8. Place a large non-stick frying pan on medium-high heat and add a few tablespoons of oil for shallow frying. (Test for salt by sautéing a teaspoon of the mixture in the oil, tasting, and adjusting.)
  9. Drop tablespoons of the mixture into the frying pan. Fry about 30 seconds on each side, till golden. Repeat until you've used all of the batter.
  10. Serve hot, with thick yogurt and fresh herbs.

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Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. Shayma lives in Toronto with her husband and son. You can follow her culinary journey on Instagram @SpiceSpoon.

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