Kūkū-ye Sībzamīnī [Potato Patties]

Region: Widespread Homestyle

Kūkū-ye Sībzamīnī is Iran’s version of a potato pancake. Unlike the herb-packed Kūkū-ye Sabzī, the star here is simply potato (sībzamīnī), which is boiled and mashed before being mixed with egg and spices like turmeric. It’s typically formed into individual patties and fried until golden brown, giving it a wonderfully crisp exterior and a soft, fluffy inside. It’s a staple for picnics and light meals, perfect for stuffing into a flatbread sandwich with fresh tomatoes and pickles, or simply served alongside a dollop of yogurt.

Serves: 4 (makes about 12-15 patties)
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients

Fresh Produce

• 5 medium potatoes (about 2 pounds)
• 1 medium yellow onion

Eggs

• 3 large eggs

Pantry

• 1 tbsp dried mint
• 1 ½ tsp kosher salt
• ½ tsp ground black pepper
• ½ tsp ground turmeric
• Neutral oil for frying

Preparation

• Grate the onion and place it in a clean dish towel, cheesecloth, or nut milk bag.
• Squeeze out as much excess liquid as possible.

Instructions

1. Cook the potatoes: Place the whole, unpeeled potatoes in a pot and cover with cold water. Bring to a boil and cook for 20-25 minutes, until they are tender when pierced with a fork. Drain and let them cool just enough to handle.
2. Mix the batter: Peel the warm potatoes and mash them thoroughly in a large bowl until smooth. Add the eggs, the grated and squeezed onion, dried mint, salt, pepper, and turmeric. Mix everything together until you have a uniform, smooth batter.
3. Form and fry the patties: Heat a generous layer of vegetable oil (about ¼ inch deep) in a large skillet over medium heat. Take a large spoonful of the potato mixture and, with wet hands, form it into a round patty about ½-inch thick. Carefully place the patty in the hot oil, being careful not to overcrowd the pan. Repeat with the remaining batter.
4. Finish cooking: Fry for 4-5 minutes per side, until the exterior is a deep golden brown and crispy.
5. Serve: Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve warm or at room temperature.

Tips

• For a fluffier texture, add ½ teaspoon of baking powder to the batter along with the other spices.