Kuku-ye Sibzamini (Potato Patties)
Given that this food has no garlic, I would’ve never guessed it from Gilan, the green ‘Province of Rain’ along the Caspian Sea. Here is a picture I found of Gilaki country man listening to his lady play the flute. If you haven’t noticed by now, I am very partial to rural regions of Iran, or any country, where people have managed to escape the claws of Westernization, and live life simply and authentically, without the rush and the madness of the modern world.
You too can slow down and participate in your life by paying attention to seemingly mundane, but essential affairs of day-to-day activities. Cooking is quite meditative for me, and I love to share the results of my labor with those around me.
These کوکو سیب زمینی kuku sibzamini are traditionally fried in a large pan or cooked like a huge pancake, but I prefer to bake them. They are simple, light, fluffy and complementary to any main dish you may have already prepared. In Iran, potato kukus are often eaten as the main meal, along with some naan (bread) and an assortment of condiments. If you are working the rice fields of Gilan, you probably need the extra carbs.
Ingredients (24 patties):
- 2-2.5 lbs baking potatoes
- 1 lrg onion, grated or finely chopped in food processor (no need to drain)
- 1/4 cup green onion, chopped (no bulb)
- 4 lrg eggs
- 1 tsp turmeric or advieh
- salt (~ 1.5 tsp) & pepper
Time~ Prep: 30 min. Cook: 40-50 min.
- Carefully place potatoes in a large pot of boiling water, and cook ’till a fork pierces through easily (20-30 min). Drain and set aside to cool OR add cold water to speed cooling.
- Remove skin & mash well.
- In a large mixing bowl, add grated onions, mashed potatoes, turmeric, salt and pepper to taste.
- In a small bowl beat the eggs just enough, but don’t over do it.
- Add the eggs to the large bowl, mix with a fork and allow to sit for 20 min.
- Oil baking sheets, heat oven to 400 Fahrenheit.
- Measure out 1/4 cup of the paste and make small patties. Flatten into round or oval shape with your hands.
- Bake in the oven for 10-15 min. Flip the over and bake for another 10 min.
- In a large pan, braise both side with a bit of oil for a crispy finish.
Serve warm or cold with naan or pita bread and popular Persian condiments like pickles, sliced tomatoes, torshi (pickled vegetables), torshi miveh (pickled fruits), sabzi (variety of herbs), creamy yogurt (my preference) or sour cream.
Now befarama (eat up)