Kuku Sabzi with Potato Slices
Kuku sabzi is a Persian dish made of eggs and herbs. The panoply of leafy fragrances in this variant recipe cuts into the starchy potato flavor, an influence from the tortilla española.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 5 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
In a large bowl, whisk the eggs, salt, pepper, nutmeg and milk, until glossy and even.
- 02
Rinse the potato slices and transfer to a bowl. Cover with hot water and soak for 10 minutes to remove excess starch. Drain away the excess water.
- 03
Fry the potato slices in a skillet with the paprika and half of the butter until the potatoes are soft, tender and brown. Tilt the pan in a circular motion to coat potatoes evenly.
- 04
Add the onions and herbs and stir thoroughly, then sauté until onions are soft and translucent.
- 05
Add the remaining half of the butter to the skillet. Stir contents thoroughly to evenly coat with the fat, then lower the heat.
- 06
Pour the beaten eggs into the skillet, tilting the skillet in a circular motion until vegetables are bound with the eggs. Heat until the eggs have set on the sides.
- 07
Using the spatulas and taking care not to break it, fold the edges of the kuku sabzi a centimeter toward the center, forming a large disk with a brown crust on the bottom. Turn the heat off and let skillet cool slightly.
- 08
Place a plate on the skillet and carefully flip the skillet over to unmold the disk of eggs.
- 09
Return the egg disk to the skillet, with the uncooked side on the bottom and the crust on top. Turn the heat to high, cook until the crust forms on the bottom, and remove from the heat.
- 10
Using the spatula, pull and lift the browned kuku sabzi off the skillet, onto plate, and serve.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC0, credited to Jarrod Baniqued; view original image record .
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