Kuku Sabzi with Potato Slices
Kuku sabzi is a Persian dish made of eggs and herbs. The panoply of leafy fragrances in this variant recipe cuts into the starchy potato flavor, an influence from the tortilla española.
- Prep
- 14 min
- Cook
- 34 min
- Total
- 48 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Stovetop
Equipment
30-cm (12-inch) diameter skillet
Equipment
2 spatulas
Equipment
Whisk
Procedure
In a large bowl, whisk the eggs, salt, pepper, nutmeg and milk, until glossy and even.
Procedure
Rinse the potato slices and transfer to a bowl. Cover with hot water and soak for 10 minutes to remove excess starch. Drain away the excess water.
Procedure
Fry the potato slices in a skillet with the paprika and half of the butter until the potatoes are soft, tender and brown. Tilt the pan in a circular motion to coat potatoes evenly.
Procedure
Add the onions and herbs and stir thoroughly, then sauté until onions are soft and translucent.
Procedure
Add the remaining half of the butter to the skillet. Stir contents thoroughly to evenly coat with the fat, then lower the heat.
Procedure
Pour the beaten eggs into the skillet, tilting the skillet in a circular motion until vegetables are bound with the eggs. Heat until the eggs have set on the sides.
Procedure
Using the spatulas and taking care not to break it, fold the edges of the kuku sabzi a centimeter toward the center, forming a large disk with a brown crust on the bottom. Turn the heat off and let skillet cool slightly.
Procedure
Place a plate on the skillet and carefully flip the skillet over to unmold the disk of eggs.
Procedure
Return the egg disk to the skillet, with the uncooked side on the bottom and the crust on top. Turn the heat to high, cook until the crust forms on the bottom, and remove from the heat.
Procedure
Using the spatula, pull and lift the browned kuku sabzi off the skillet, onto plate, and serve.
Photo: Jarrod Baniqued · CC0 · http://creativecommons.org/publicdomain/zero/1.0/deed.en · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 14 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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