Kuku-ye Sibzamini (کوکو سیب‌زمینی) — Persian Baked Potato Frittata

• 1⅓ lbRusset potatoes, peeled (About 3 medium; peel and grate on large holes)
• 5.3 ozYellow onion, peeled (About 1 medium; finely grated or very finely chopped)
• 20 gFresh parsley (Finely chopped (about 1/2 cup loosely packed))
• 5Eggs
• 1 tspBaking powder (For a lighter, fluffier kuku)
• 1½ tspGround turmeric
• 1¼ tspFine sea salt
• ½ tspBlack pepper, freshly ground
• 2⅛ ozCheddar cheese, grated (Adds richness; not traditional but popular in modern versions)
• 2 tbspVegetable oil (Plus 5 ml to grease the pan if needed)

Instructions

1. 1

   Preheat the oven to 190°C (375°F) and place a rack in the middle. Lightly grease an 20 cm (8-inch) square baking dish or a similar 1.5–2 L baking pan, then add 30 ml vegetable oil and tilt to coat the bottom evenly.

2. 2

   Grate the potatoes on the large holes of a box grater and transfer them to a clean kitchen towel. Squeeze firmly over the sink to remove as much liquid as possible, because excess moisture makes the kuku dense and watery.

3. 3

   Add the squeezed potatoes to a mixing bowl and stir in the grated onion and chopped parsley. Mix well so the onion and herbs distribute evenly, which helps the kuku bake uniformly and taste balanced in every slice.

4. 4

   In a separate bowl, whisk the eggs for 30–45 seconds until cohesive and slightly frothy. Whisk in the turmeric, salt, black pepper, and baking powder so the seasoning is fully dissolved and the leavening is evenly dispersed.

5. 5

   Pour the seasoned egg mixture over the potato mixture and fold until everything is coated and no dry pockets remain. Add the grated cheddar and fold again, keeping the mixture thick and spoonable rather than soupy.

6. 6

   Scrape the mixture into the prepared baking dish and press it into an even layer, smoothing the top with the back of a spoon. Bake for 30–35 minutes, until the center is set and the top is deeply golden with crisp edges.

7. 7

   Rest the kuku in the pan for 10 minutes to let it firm up for clean slicing. Cut into 6 pieces and serve warm or at room temperature, as is common for Persian kuku dishes.