Kuku-ye Sibzamini va Esfenaj (کوکو سیب‌زمینی و اسفناج) — Persian Potato and Spinach Kuku

• 600 gYukon Gold potatoes (peeled, cut into 2 cm cubes)
• 10 gFine sea salt (divided)
• 250 gBaby spinach (washed, thick stems removed)
• 45 mlOlive oil (divided)
• 2 tspMustard seeds (yellow or brown)
• 1.5 tspGround turmeric
• 1 tspGround black pepper (freshly ground)
• 8Large eggs (room temperature)
• 120 gCream cheese (softened, cut into small cubes)
• 30 gFresh parsley leaves (finely chopped)
• 20 gFresh cilantro leaves (finely chopped)
• 15 gFresh dill (finely chopped)
• 10 gFresh chives (finely sliced)

Instructions

1. 1

   Boil the potatoes: add potato cubes to a pot and cover with cold water by 3 cm. Add 5 g salt. Bring to a boil, then simmer 10–12 minutes until just tender (a knife meets slight resistance). Drain well and steam-dry in the colander for 5 minutes to prevent a watery kuku.

2. 2

   Cook the spinach: heat 15 ml olive oil in a wide skillet over medium heat. Add spinach and toss 2–3 minutes until wilted. Transfer to a sieve and press firmly to remove excess moisture; then chop finely. Dry spinach is essential so the egg mixture sets cleanly and slices neatly.

3. 3

   Bloom the mustard seeds: wipe the skillet dry, then add 15 ml olive oil over medium heat. Add mustard seeds and cook 45–60 seconds until they begin to pop and smell nutty. Immediately stir in turmeric for 10 seconds, then remove from heat to avoid scorching. Let cool 2 minutes.

4. 4

   Mix the batter: in a large bowl whisk eggs for 30–45 seconds until uniform. Whisk in remaining 5 g salt, black pepper, and the cooled mustard-seed oil. Fold in potatoes, chopped spinach, parsley, cilantro, dill, and chives. Gently fold in cream cheese cubes so some remain intact for creamy pockets.

5. 5

   Pan-cook and set the kuku: heat 15 ml olive oil in a 24 cm nonstick or well-seasoned cast-iron skillet over medium-low. Pour in the mixture and level the top. Cover and cook 10–12 minutes until edges are set and the center is mostly firm; rotate the pan once for even heat.

6. 6

   Flip and finish: slide the kuku onto a plate. Add the final 0–15 ml olive oil to the skillet if dry, then invert the kuku back into the pan. Cook uncovered 6–8 minutes until deeply golden and the internal temperature reaches 72°C/160°F. Rest 10 minutes before slicing into wedges.