Kuku / Kookoo Sibzamini – Potato patties are one of the classic picnic bites in Iran. They are also perfect to serve as an appetizer in parties, or even are best for a light dinner or lunch!

This vegetarian Persian dish is made of a few simple ingredients such as potatoes and eggs.

What is Kookoo Sibzamini?

The term “Kookoo / Kuku” is given to a group of Persian dishes that are mostly made with different vegetables combined with eggs. This type of food is usually fried or baked. There are different kinds of kookoo made with different ingredients such as :

  • Kuku Sabzi – Persian herb frittata
  • Kookoo Ghandi – sweet saffron potato patties
  • Kookoo Sibzamini with Mashed Potato & Mung bean
  • Kuku Havij – Persian carrot patties
  • Kuku Kalam – Persian cauliflower patties

*You can find the recipe for Kookoo Ghandi and Kookoo Sibzamini with mashed potato in this article*

Kookoo Sibzamini is one of the most popular types of Kookoo with a crispy outside and a soft texture inside, mainly made with potatoes and eggs.

Potatoes were brought to Iran in the late 19th century. “Sib-Zamini” is what we call potato in Farsi, “Sib” means apple and “Zamin” means the ground/earth.

Potatoes are widely used in most cuisines. They usually added for more flavour and texture to the food or as a side dish, however, in this case, it is a dish on its own.

Kookoo SibzaminiWhat are the ingredients to make Kookoo Sibzamini?

Cooked potatoes, eggs, dried mint or parsley, vegetable oil, and a few spices are the ingredients of Kookoo Sibzamini.  Leftover roast or mashed potatoes are also a very good option. This way you’ll be adding more flavour to make new and delicious food.

The most common and simplest Persian potato patties would be literally mixing mashed potato with egg, with a little bit of turmeric, dried parsley or dried mint. However, the flavour combinations are endless! Here are 3 different types of Kookoo Sibzamini that you can make:

How to make the traditional Kookoo Sibzamini?

  1. In a large bowl grate the peeled potatoes.
  2. Beat the eggs in a separate bowl, before adding to grated potatoes, along with turmeric, dried mint, salt, and pepper. Mix all ingredients well. Set aside for 15-20 minutes.
  3. Heat 5-6 tablespoons oil in a large skillet over medium-high heat.
  4. Spoon the potato mixture into the oil. Or you can make small patties, flatten them in an oval or round shape.
  5. Fry potato patties on both sides until golden brown.

How to make Kookoo Ghandi – Sweet Saffron Potato Patties?

In general we Iranians like our food more on the sour side, adding dried lime, verjuice, or lemon juice to our soups and stews or by serving Torshi (pickled vegetables) on the side of our meals. However there are some sweet dishes here and there, Kookoo Ghandi is one of them.

Kookoo Ghandi is an Esfahani sweet version of kookoo Sibzamini.

It has the same ingredients as a simple Kookoo except for the herbs which have been substituted with saffron and once the Kookoo is fully cooked. a syrup made of 1/4 cup sugar, 1/2 cup water, and 1 tbsp brewed saffron is poured over it to make it sweet like pancakes.

In Esfahan, Kookoo Ghandi is served as a side dish to Albaloo Polow (Persian sour cherry rice).

How to make Kookoo Sibzamini with Mashed Potato & Mung bean?

Ingredients:

  • 4 medium potatoes, cooked
  • 1/2 red bell pepper, diced
  • 1/2 cup crispy fried onion
  • 2 large eggs
  •  1 cup mung beans, cooked
  • 1 Tbsp turmeric powder ginger powder
  • 1/2 Tbsp paprika
  • 1/2 Tbsp gram masala
  • 1/4 teaspoon pepper
  • 1/2 Tbsp cayenne pepper
  • 1/2 teaspoon salt
  • Breadcrumbs
  • Vegetable oil

Method:

1. Coarsely shred the potatoes into a large bowl. Add cooked mung beans and diced bell pepper.

mixing ingredients for Kookoo Sibzamini

2. Add fried onion, all the spices, and eggs. Season with salt and pepper, mix until well combined.

Adding egg to kookoo sibzamini3. In a nonstick frying pan, heat up oil over medium heat.

4. Make small patties out of your mixture, flatten them in an oval shape in your hand, and coat them with breadcrumbs before arranging them in the pan.

5.Fry on one side until golden brown. Then flip them over to cook on the other side.

frying kookoo sibzamini

6. Remove each cooked kookoo from the pan onto the paper towel to drain extra oil it.

Notes:

  • Always use cold potatoes as they reduce the risk of falling apart while cooking.
  • You can also add some dried, or fresh herbs such as mint, tarragon, parsley, or basil to the mixture for more seasoning.
  • Other ingredients can be added too, like grated carrot or sweet peas.

How to serve Kookoo Sibzamini?

Iranians mainly wrap kookoo in a warm Lavash or other flatbreads, topped with fresh herbs or Romaine lettuce, tomatoes and pickled cucumbers.

Noosh-e jan!

Kookoo Sibzamini

Kookoo Sibzaini - Persian potato patties

ShirinTahanan
Kookoo Sibzamini is one of the classic Persian picnic bites.This vegetarian food is also good to serve as an appetizer or for a light dinner or lunch!
Print Recipe Pin Recipe
Course Appetizer, Main Course
Cuisine Persian

Ingredients
  

  • 3-4  medium potatoes cooked
  • 2 large eggs
  • 2 tbsp dried mint or parsley 
  • ½ tsp turmeric
  • ½ tsp salt
  • ¼ tsp pepper
  • vegetable oil

Instructions
 

  • In a large bowl grate the peeled potatoes.
  • Beat the eggs in a separate bowl, before adding to grated potatoes, along with turmeric, dried mint, salt and pepper. Mix all ingredients well. Set aside for 15-20 minutes.
  • Heat 5-6 tablespoons oil in a large skillet over medium-high heat. 
  • Spoon the potato mixture into the oil. Or you can make small patties, flatten them in an oval or round shape.
  • Fry potato patties on both sides until golden brown. 

Notes

Always use cold potatoes as they reduce the risk of falling apart while cooking.
You can also add some dried, or fresh herbs such as mint, tarragon, parsley, or basil to the mixture for more seasoning.
Other ingredients can be added too, like grated carrot or sweet peas.
Keyword kookoo sibzamini, kuku sibzamini, potato patties