Kookoo Sibzamini

Persian Cook
by Persian Cook
29-Oct-2009
 

Today I will share another recipe which is delicious any day, but the easy ingredients and cooking instructions make it a quick dinner after a long day.  It is also a vegetarian recipe.  Note that my recipe doesn't call for shaping and frying individual Kookoo patties, the way cooks with more time can make and which is really the proper way of presenting this meal.  My recipe is intended for easier and faster cooking, hence the different appearance.

Ingredients:

  1. Potatoes:  1 KG (6-7 medium-sized potatoes)
  2. Onion:  One medium-sized
  3. Eggs:  Six to 7
  4. Vegetable or virgin olive oil: 1/4 cup
  5. Baking soda:  An Iranian teaspoon (ghashogh chai khori), optional
  6. Salt and pepper and turmeric: to taste.  You can also add a dash of cinnamon if you like 

 

Directions:

  1. Peel, rinse, dry, and grind or finely chop the potatoes. 
  2. Peel and grind or finely chop the onions.
  3. Mix the ground potatoes and onions.
  4. In a large bowl, break the eggs and mix.  Add the salt, pepper, turmeric, and baking soda and cinnamon and mix.
  5.  Add the potatoes and the onions.  Mix.
  6. In a deep, non-stick saucepan, heat the oil on high.
  7. Pour the mix into the saucepan, using the back of a spoon to smooth and even out the top.
  8. Reduce heat to medium and cover the pan.
  9. In 15 minutes cut the Kookoo into four pieces and carefully turn each piece over one by one.  Don't cover the pan again.
  10. Let the other side cook for 10 more minutes.
  11. Serve with bread and salad.

Enjoy!

Balatarin
Share/Save/Bookmark

Recently by Persian CookCommentsDate
Ranginak, an easy Iranian dessert
2
Dec 18, 2009
Baghala Ghatogh
3
Dec 14, 2009
Dampokhtak
4
Dec 05, 2009
more from Persian Cook
 
capt_ayhab

Kookoo Gole Kalam

by capt_ayhab on Sat Oct 31, 2009 03:05 PM PDT

Anyone health conscious and not afraid of occasional intestinal gas, should try the same recipe, but replace potato's with BLANCHED[slightly crunchy] cauliflower. I find it very delicious and healthy.

 

-YT 


  •  
IRANdokht

Dear  Magas-e Bibaak 

by IRANdokht on Sat Oct 31, 2009 02:58 PM PDT

Dear  Magas-e Bibaak  :o)

I've been making a lot of cookoo sabzi lately and I have added a few special ingredients that people seem to love. I am waiting for that beryuni you promised me before I share any secrets with you especially when it comes to my ghormeh sabzi   ;-)

IRANdokht


  •  
kharmagas

ghorme sabzi Khanome Irandokht?

by kharmagas on Sat Oct 31, 2009 02:28 PM PDT

Rumor has it that since the beginning of green movement you have been making only green Persian foods and in particular khorshe ghorme sabzi .... so, can you tell us what is/are the secret(s) of a good ghorme sabzi?


  •  
IRANdokht

Thanks for the recipe

by IRANdokht on Sat Oct 31, 2009 11:03 AM PDT

Thanks for the recipe.

Sibzamini was the first cookoo I learned to make, I don't mince the potato and just grate it which looks very much like the hash brown I saw in US.  I remember it was disappointing when I ordered hash brown for the first time and it didn't taste like our cookoo sibzamini... 

I'll try it your way next time.

Thanks

IRANdokht


  •  
Persian Cook

Thank you bajenaghe naghi!

by Persian Cook on Thu Oct 29, 2009 08:19 PM PDT

A man who likes to cook! Can life get any better?! Please do let me know how your Kookoo turns out. It is the first time I am documenting my adventures in cooking and any feedback is welcome!


  •  
bajenaghe naghi

persian cook jan

by bajenaghe naghi on Thu Oct 29, 2009 08:11 PM PDT

Great recipe. Thank you. I'll try cooking this soon.

I am waiting for your next tasty blog.


  •