Kuku-ye Piaz va Sib Zamini (کوکو پیاز و سیب زمینی) — Persian Onion & Potato Skillet Cakes

• 600 gRusset potatoes, peeled (about 3 medium; grate on the large holes)
• 250 gYellow onion, peeled (about 1 large; grate on the large holes)
• 2 largeEggs (room temperature)
• 60 mlWhole milk (1/4 cup)
• 40 gAll-purpose flour (about 1/3 cup, leveled)
• 4 gBaking powder (1 teaspoon)
• 7 gFine sea salt (1 1/4 teaspoons)
• 1 gBlack pepper (1/2 teaspoon, freshly ground)
• 1.5 gGround turmeric (1/2 teaspoon)
• 60 gUnsalted butter (for frying; add in portions as needed)

Instructions

1. 1

   Grate the potatoes and onion on the large holes of a box grater. Transfer to a clean kitchen towel, gather the corners, and squeeze firmly for 1–2 minutes to remove as much liquid as possible. This step is key for crisp cakes and prevents the batter from turning watery.

2. 2

   Place the squeezed potato-onion mixture in a large bowl. Add the eggs and whisk briefly to coat. Stir in the milk, flour, baking powder, salt, black pepper, and turmeric until evenly combined. The mixture should be thick and scoopable; rest it for 5 minutes so the flour hydrates.

3. 3

   Heat a large nonstick or well-seasoned cast-iron skillet over medium heat for 2 minutes. Add 30 g butter and swirl to coat. When the butter foams and the sizzling calms slightly, portion about 60–70 g batter per cake (roughly 1/4 cup), then flatten to 1 cm thick.

4. 4

   Cook the cakes for 4–5 minutes on the first side, adjusting heat to keep a steady sizzle without burning (aim for medium to medium-low). Flip and cook 4–5 minutes more until deep golden and the centers feel set. If the pan looks dry, add 10–15 g butter between batches.

5. 5

   Transfer cooked cakes to a rack or paper towel-lined plate and keep warm. Repeat with remaining batter, maintaining medium heat and adding the remaining butter as needed. Serve hot or warm; for best texture, let them rest 2 minutes before serving so the interior finishes steaming.