Kuku Sibzamini (کوکو سیبزمینی) — Persian Diced Potato Frittata
Kuku Sibzamini is a Persian potato frittata with crisp golden edges and a fluffy center. Diced potatoes and onion are bound with eggs, seasoned simply, and pan-fried for an easy lunch, snack, or picnic dish.
Printable Recipe Card
Servings: 4 · Total: 60 min · Difficulty: easy
Ingredients (quick list)
- 700 g Yukon Gold potatoes (peeled and cut into 8–10 mm dice)
- 180 g Yellow onion (finely diced (about 1 medium))
- 6 large Eggs (room temperature if possible)
- 7 g Salt (about 1 1/4 tsp, plus more to taste)
- 1 tsp Black pepper (freshly ground)
- 1 tsp Baking powder (optional, for a lighter interior)
- 90 ml Vegetable oil (divided, for pan-frying)
Steps (summary)
- Par-cook the potatoes so they finish evenly without burning the crust. Put diced potatoes in a pot and cover with cold water by…
- Build flavor by sweating the onion before mixing. Heat 1 tbsp (15 ml) of the oil in a skillet over medium heat. Add the diced o…
- Make the egg base for a fluffy, cohesive kuku. In a large bowl whisk the eggs for 45–60 seconds until uniform and slightly foam…
- Pan-fry gently to set the center while crisping the edges. Wipe the skillet clean and heat 3 tbsp (45 ml) oil over medium heat.…
- Flip safely for an even golden crust. Run a spatula around the edges, then slide the kuku onto a plate. Add the remaining oil (…
- Rest for clean slices and best texture. Slide the kuku onto a serving plate and rest 10 minutes so the eggs finish setting and…
Cultural Background
Potato kuku is a common home-cooking dish in Iran, valued for turning simple pantry ingredients into a filling meal. It is often prepared for quick lunches, family gatherings, and travel because it tastes good warm or at room temperature and slices neatly for sharing.
Equipment
💡 Tips
- Steam-drying the drained potatoes for 5 minutes prevents a wet mixture and helps the kuku brown instead of steaming.
- Keep the heat at medium to medium-low; high heat browns the outside before the eggs set in the center.
- For extra crisp edges, use a well-seasoned cast-iron or nonstick skillet and make sure the oil is shimmering before adding the mixture.
- If you prefer a thicker kuku, use a smaller skillet (20 cm) and extend covered cooking time by 2–4 minutes per side.
⚠️ Common Mistakes
❌ Skipping the par-cook and frying raw diced potatoes in the egg mixture
💡 Why: The eggs set before the potato cubes cook through, leaving hard centers or forcing you to over-brown the crust.
✅ Fix: Par-boil the diced potatoes until barely tender, then drain and steam-dry before mixing.
❌ Mixing wet potatoes into the eggs
💡 Why: Excess water thins the eggs, causes steaming, and prevents browning, leading to a pale, fragile kuku.
✅ Fix: Drain thoroughly and let potatoes steam-dry 5 minutes; if needed, blot briefly with a clean towel.
❌ Cooking on high heat to speed it up
💡 Why: The outside burns while the center stays undercooked, and the eggs can become rubbery.
✅ Fix: Use medium heat to start, then medium-low under a lid; cook to 72°C/162°F in the center.
❌ Flipping too early
💡 Why: If the first side is not set, the kuku can crack and absorb extra oil.
✅ Fix: Cook covered until the edges look set and the top is mostly firm; loosen edges before flipping onto a plate.
🧊 How to Store
Cool to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium-low with 1–2 tsp oil for 3–5 minutes per side, or warm in a 180°C/350°F oven for 8–10 minutes. Freeze slices up to 2 months; thaw overnight in the fridge.
📅 Make Ahead
Par-cook and dice the potatoes up to 24 hours ahead; refrigerate uncovered until cold, then cover. The full kuku can be cooked 1 day ahead and served at room temperature; re-crisp in a skillet for best texture.
🍽️ Pairs Well With
- Plain yogurt or strained yogurt
- Fresh herbs and radishes
- Pickles or mixed pickled vegetables
- Tomato and cucumber salad
- Flatbread or rice
Regional Variations
- Tehran and other urban home kitchensOften kept simple with onion, salt, and pepper, and cooked as a thicker round to slice into wedges for sandwiches or packed lunches.
- Northern Iran (Caspian-influenced households)Sometimes enriched with extra herbs or served with more pickles and fresh herbs alongside, emphasizing bright, fresh accompaniments.
Ingredients
- 700 gYukon Gold potatoes (peeled and cut into 8–10 mm dice)
- 180 gYellow onion (finely diced (about 1 medium))
- 6 largeEggs (room temperature if possible)
- 7 gSalt (about 1 1/4 tsp, plus more to taste)
- 1 tspBlack pepper (freshly ground)
- 1 tspBaking powder (optional, for a lighter interior)
- 90 mlVegetable oil (divided, for pan-frying)
🔄 Substitutions
- Yukon Gold potatoes→ Russet potatoes
- Vegetable oil→ Olive oil
- Yellow onion→ Scallions (green onions)
Instructions
- 1
Par-cook the potatoes so they finish evenly without burning the crust. Put diced potatoes in a pot and cover with cold water by 2–3 cm. Add 1/2 tsp of the measured salt. Bring to a boil, then simmer 6–8 minutes until just barely tender. Drain well and let steam-dry 5 minutes.
- 2
Build flavor by sweating the onion before mixing. Heat 1 tbsp (15 ml) of the oil in a skillet over medium heat. Add the diced onion and cook 6–8 minutes, stirring, until soft and translucent with no browning. Transfer to a bowl and cool 3 minutes so it does not start cooking the eggs.
- 3
Make the egg base for a fluffy, cohesive kuku. In a large bowl whisk the eggs for 45–60 seconds until uniform and slightly foamy. Whisk in the remaining salt, black pepper, and baking powder (if using). Fold in the steamed-dry potatoes and cooked onion until everything is evenly coated.
- 4
Pan-fry gently to set the center while crisping the edges. Wipe the skillet clean and heat 3 tbsp (45 ml) oil over medium heat. When the oil shimmers, pour in the mixture and spread into an even 2–2.5 cm layer. Cover and cook 10–12 minutes, reducing heat to medium-low if browning too fast.
- 5
Flip safely for an even golden crust. Run a spatula around the edges, then slide the kuku onto a plate. Add the remaining oil (about 30 ml) to the pan and reheat 30 seconds. Invert the kuku back into the skillet, cover, and cook 8–10 minutes until the center reaches 72°C/162°F.
- 6
Rest for clean slices and best texture. Slide the kuku onto a serving plate and rest 10 minutes so the eggs finish setting and moisture redistributes. Cut into 8 wedges or squares. Serve warm, room temperature, or chilled; the crust stays crispest within the first hour after cooking.
🪪 Recipe Passport
Cultural Background
Potato kuku is a common home-cooking dish in Iran, valued for turning simple pantry ingredients into a filling meal. It is often prepared for quick lunches, family gatherings, and travel because it tastes good warm or at room temperature and slices neatly for sharing.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
If you enjoyed this recipe, here are a few related Zaffaron recipes to try next.
Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
You Might Also Like
Nokhod Polo (نخود پلو) — Saffron Chickpea Rice with Warm Spices
Persian · Rice Dishes · 80 min
Golden Turmeric Potato and Spinach Casserole (غراتان سیبزمینی و اسفناج) — Mediterranean-Inspired Layered Gratin
Persian · Main Courses · 70 min
Borani Kadu (بورانی کدو) — Saffron-Infused Zucchini and Yogurt Dip
Persian · Appetizers · 40 min
Beggar's Chicken (叫化鸡) — Lotus-Wrapped Clay-Baked Jiangnan Chicken
Chinese · Main Courses · 240 min
Chorrillana (Chorrillana) — Chilean Loaded Fries with Beef and Eggs
Chilean · Main Courses · 60 min
Izmir Kofte (İzmir Köfte) — Oven-Baked Meatballs with Tomato Sauce and Potatoes
Turkish · Main Courses · 70 min
Sac Kavurma (Saç Kavurma) — Thin-Sliced Turkish Meat Sautéed with Onions
Turkish · Main Courses · 38 min
Oshi Siyoh (Оши сиёҳ) — Bukhara-Style Dark Pilaf
Tajik · Rice Dishes · 125 min
Reviews
Cooked this recipe?
Tap the stars to rate it — that's all it takes. A few words are welcome but optional.
No ratings yet. Cooked this one? Be the first to rate it — it takes one tap.