Kuku-ye Sibzamini ba Kalam (کوکوی سیب‌زمینی با کلم)

• 700 gPotatoes, peeled and cut into 3 cm chunks (Yukon gold or similar; for a fluffy mash)
• 1500 mlWater (For boiling potatoes)
• 10 gSalt (Divided; includes potato water and batter seasoning)
• 5 largeEggs (At room temperature for better lift)
• 2 gBlack pepper, freshly ground (About 1 tsp)
• 200 gOnion, finely diced (About 1 large onion)
• 350 gGreen cabbage, finely shredded (Remove tough core; shred thin for tenderness)
• 90 mlVegetable oil (Divided for sautéing and frying; neutral oil)

Instructions

1. 1

   Boil the potatoes: add 1500 ml water to a pot, stir in 4 g salt, and bring to a boil. Add 700 g potato chunks, reduce to a steady simmer, and cook 15–18 minutes until a knife slides in easily. Drain well, then return to the hot pot for 2 minutes to evaporate excess moisture.

2. 2

   Mash and cool: mash the drained potatoes until smooth (no large lumps). Spread the mash on a wide plate or tray and let it cool 10–12 minutes. Cooling prevents the eggs from scrambling on contact and helps the kuku set with a fluffy interior instead of turning dense.

3. 3

   Sauté onion and cabbage: heat 30 ml vegetable oil in a 28 cm nonstick skillet over medium heat. Add 200 g diced onion and cook 6–8 minutes until golden. Add 350 g shredded cabbage and cook 8–10 minutes, stirring, until softened and lightly caramelized with minimal moisture left in the pan.

4. 4

   Season and cool the sauté: sprinkle the cabbage mixture with 3 g salt and 2 g black pepper, then cook 1 more minute to bloom the pepper. Transfer to a bowl and cool 5 minutes. If any liquid collects, drain it off; excess moisture can prevent browning and cause the kuku to crack.

5. 5

   Make the batter: in a large bowl, whisk 5 eggs for 45–60 seconds until homogenous and slightly frothy. Add the cooled mashed potatoes, remaining 3 g salt, and the cooled cabbage-onion mixture. Fold thoroughly until evenly combined; the mixture should be thick and spoonable, not runny.

6. 6

   Fry and set: wipe the skillet clean, then heat 60 ml vegetable oil over medium-low heat (about 160–170°C). Add the kuku mixture and press into an even 2.5–3 cm layer. Cover and cook 10–12 minutes until the edges are deep golden and the center begins to set.

7. 7

   Flip for a crisp crust: slide the kuku onto a plate, invert back into the skillet, and cook uncovered 8–10 minutes until the second side is golden and crisp. For extra browning, raise heat to medium for the final 1 minute. Rest 5 minutes before slicing to keep clean wedges.