Kookoo Sibzamini Recipe, Delicious kuku in 1hr

Kookoo Sibzamini is a type of Kookoo (Kuku) and one of the original and popular Iranian foods, which has been eaten as lunch or dinner since ancient times.

Today, Kookoo Sibzamini is a complete food for main meals and a delicious snack that can be found in the school bag or office of kindergarteners, employees, and workers.

If you aren’t in the mood to spend many hours cooking and you want a portion of fast food but you need it to be healthy, I recommend you Kookoo sibzamini, a Persian potato patty.

This delicious food can be loved by your children especially when you decorate it with tomato sauce.

Kookoo Sibzamini is highly recommended as a dinner meal. The ingredients in the Cookery Magazine is enough for 4 people. But If you need more, double them. I hope you enjoy this fantastic food.

Kookoo Sibzamini Ingredients

potato	3 medium size
sea salt	as needed
vegetable oil	4 tablespoons
onion	1 small size
turmeric powder	1 tablespoon
Black ground pepper	1 teaspoon
egg	4

Make potatoes ready for Persian potato patties

First, you need to cook 3 potatoes in water on medium-high heat for about 35 minutes as if you’re preparing mashed potatoes.

Once cooked, peel off the potatoes and mash them using an emergent blender or hand mixer. Or an easier way is peeling off the potatoes first and then boiling them.

Mixing other Ingredients with Potatoes

Next, add 1 cup of grated onion, salt, and spices to season your dish. You can add 1 tablespoon of turmeric powder, 1 teaspoon of black ground pepper, and 1 teaspoon of sea salt. Also, feel free to use other spices, such as paprika and sriracha powder.

Then add eggs. The binding agent in this potato recipe is eggs. The number of eggs depends on your amount of potatoes. If you added eggs and your mixture was too loose and hard to scoop and shape, add a little all-purpose flour to balance the consistency.

After you mix all of your ingredients, your batter should have a yogurt-like texture. In this step, you can choose to add some dried mint leaves or even other dried vegetables that you like to enhance the flavor of your KooKoo Sibzamini (Persian potato patties).

How to fry KooKoo Sibzamini?

Heat one-fourth of a cup of vegetable oil in a nonstick pan. When the oil is hot, shape the Kookoo Sibzamini (If it is hard for you to shape them, you can use cooking molds) and fry for about 3 to 5 minutes on each side until they become golden and crispy.

Serving KooKoo Sibzamini

Your Kookoo sibzamini is ready. Persian people serve this food with bread especially French bread (Baguette).

If you want it to taste much better, serve Kookoo (patties) along with tomato sauce and pickles. Adding a lettuce salad or Greek salad to this meal will make it completely perfect 🙂

Cooking Kookoo Sibzamini tips:

• Just use neutral oil because flavored oil such as coconut oil won’t work for this recipe.

• Also your oil shouldn’t be so cold because your patties will be soggy instead of crispy.

• If you want to know the right temperature of the oil you can use a toothpick and put it in the oil. once it started to bubble around toothpick your oil is ready for the (Kookoo sibzamini) patties.

Having a journey in the history of kuku sibzamini

Kuku Sabzi may be a thousand years old. In comparison, kookoo sibzamini is not more than 150 to 200 years old, and its place on the Iranian table is related to the story of importing potatoes to Iran. 

The point that is described in the cookbook of Iranian dishes, which is related to the Qajar period, is as follows:

“It’s been almost 30 years since this kind of potato came to Iran from Farang, and it was not eaten in Farang until these recent years. 

For many years, the nobles of France did not eat this good food. They considered this to be a cheap stew until one of France’s kings stopped this ugly behavior. 

The king made a lot of this food and put it on his table, and all the courtiers ate and praised him.

In the debate between kuku sabzi and kookoo sibzamini, another point weighs the bottom of the scale in favor of kookoo sibzaminio these days: the decrease in the quality of vegetables. 

I don’t know if it’s due to chemical fertilizers or lack of water and poor land. 

Whatever it is, the flavor and taste of leeks and parsley and all the old vegetables were completely different from what we eat these days, and this matter has affected the flavor of kuku sabzi.

Tell me, which one do you go to first when potatoes and vegetables are on the table?

There are similar dishes to the kuku sibzamini in other countries, including Spanish omelette (Tortilla de patatas), which is a Spanish dish.

Kookoo Sibzamini is prepared in two ways: One with cooked potatoes and one with raw potatoes. 

It can be prepared in the oven with little oil, or in a pan with more oil. Also, potatoes, eggs, salt, onions, and garlic are the main ingredients for making Kookoo Sibzamini.

Potato is a souvenir that was brought from the Western world to the East and to Iran. 

In fact, potato is one of the favorite foods of Peruvian people. It was brought to Europe after Christopher Columbus discovered the American continent, and very soon, it spread to the whole world.

Of course, the introduction of potatoes to Iran dates back to the Qajar period, and at the same time, Kookoo Sibzamini entered our table.

In his cooking book, Nadermirza Qajar wrote: “All Iranian people cook this food throughout the country. It is the first type of kuku, better than other types, quite funny, and liked by all the cities of Iran”.

Mirza Ali Akbar Khan Kashani, Naseruddin Shah’s special chef, in the book “Food Table” which is one of the few cooking books left from the Qajar period, wrote a description of the types of kuku that were commonly cooked in the past.

The French also have this dish, which, of course, is called Hash browns.

Who should not eat kuku sibzamini?

• People who are allergic to eating starch should not eat kuku sibzamini; Because potatoes are rich in starch.

• People with low blood pressure should not consume kookoo sibzamini.

• Consuming kuku sibzamini increases lung cancer.

• People with diabetes

Benefits of kookoo sibzamini

Potatoes: Potatoes are one of the popular vegetables that contain fiber, vitamin A, vitamin C, and other mineral nutrients. 

Among the plants discovered in the world, potato is the fourth crop.

Consuming boiled potatoes will relieve constipation. You can also supply the iron, magnesium, calcium, phosphorus, and zinc your body needs by consuming this food and avoiding high blood pressure.

Other benefits of eating potatoes are:

• Better heart function.
• Fighting cancer.
• Digestion.
• Improving the function of the digestive system.
• Helping to lose weight.

Eggs: Helping to lose weight, reducing the amount of blood cholesterol in the body, promoting the health of the nervous system, strengthening vision, strengthening bones, and returning to a depleted daily energy are among the benefits of consuming eggs. 

With vitamins A, E and B12 and abundant nutrients and protein, this food is suitable for athletes and growing babies.

Onion: Cancer treatment, heart health, lowering blood sugar, improving digestive system function, treating seasonal allergies, increasing bone strength, comfortable and stress-free sleep, treatment for earaches and colds, treating eye diseases, and reducing fever are some of the benefits of onion consumption.

Preventing the absorption of kookoo sibzamini oil

One of the disadvantages of kookoo sibzamini is its excess oil absorption during frying, so, many people avoid eating this food. 

The best way to avoid oil is to grease only the bottom of the pan, and after the pan is hot, add kuku ingredients and close the lid. 

The water steam in the container causes the kookoo to cook with its steam, and after half an hour, you can remove the lid of the container and turn the kuku over so that the other side is also fried. 

This time, there is no need to put the lid on. This method helps a lot in reducing the oil in the kuku.

Conclusion

Thank you for being with us with this delicious and popular food. If you have any questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!

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