Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, persian potato frittata. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Persian potato frittata is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Persian potato frittata is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have persian potato frittata using 10 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Persian potato frittata:
- Prepare 4 medium potatoes, grated
- Take 1 medium onion, grated
- Get 2 eggs
- Get 2 cloves garlic, grated
- Prepare 1 small bunch of chives, thinly sliced
- Get Hand full fresh mint leaves, thinly sliced
- Make ready 1 1/2 Tbsp plain flour
- Take 1/2 Tsp turmeric
- Prepare to taste Salt and chili powder
- Get Vegetable oil
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. Kuku sibzamini is the Persian version of a frittata.
Steps 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
Shredded carrots, onion, zucchini and potato give it excellent texture—light and airy but deeply satisfying—while saffron adds the distinct. Transfer to a plate and let cool. This elegant frittata is packed full of healthy vegetable, a nuanced blend of herbs and spices, and some walnuts sprinkled throughout to give it a bit of texture.. Persian potato cakes use dried mint in the recipe whereas the American version uses green onion. American potato patties have cheese in them (usually cheddar) but Persian potato cakes don't use cheese.
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