Kūkū-ye Sībzamīnī [Potato Patties]

Region: Widespread Homestyle

Across Iran, the aroma of Kūkū-ye Sībzamīnī frying brings back memories of road trips and Friday picnics. While Kūkū-ye Sabzī stars on the New Year table, this golden potato version is an everyday classic. Boiled potatoes are mashed smooth and mixed with eggs, grated onion, turmeric, and dried mint, then pan-fried into patties with crisp edges and soft centers. They're great hot from the pan or at room temperature, stuffed into flatbread with sliced tomatoes and pickles.

Serves: 4 (12 patties)
Preparation time: 15 minutes
Cooking time: 40 minutes

Ingredients

Fresh Produce

• 5 medium Russet or Yukon Gold potatoes (about 2 lbs / 900g)
• 1 medium yellow onion

Dairy & Eggs

• 3 large eggs

Pantry

• 1 tbsp dried mint
• 1½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp ground turmeric
• ½ cup (120 ml) neutral oil

Preparation

• Grate the yellow onion on the large holes of a box grater, then place it in a clean kitchen towel, cheesecloth, or nut milk bag and wring firmly over the sink to squeeze out as much excess liquid as possible.

Instructions

1. Cook the potatoes. Place the whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20–25 minutes until tender when pierced with a knife. Drain and let cool just until comfortable to handle.
2. Mix the batter. Peel the warm potatoes and mash them thoroughly in a large bowl until smooth and lump-free. Let cool slightly, then add the 3 large eggs, squeezed grated onion, 1 tbsp dried mint, 1½ tsp kosher salt, ½ tsp black pepper, and ½ tsp ground turmeric. Mix until combined into a smooth, uniform batter.
3. Form the patties. Heat ½ cup (120 ml) neutral oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Scoop about ¼ cup of the potato mixture and, with lightly dampened hands, shape it into a round patty about ½-inch (1 cm) thick.
4. Fry the patties. Working in batches without crowding the pan, lower the patties into the hot oil and fry for 4–5 minutes per side until deep golden brown and crisp on both sides.
5. Serve. Transfer the cooked patties to a paper-towel-lined plate to drain briefly. Serve warm or at room temperature with flatbread, sliced tomatoes, and brined pickles.

Tips

• For a lighter, loftier texture, whisk ½ tsp baking powder into the eggs in Step 2.
• Boiling the potatoes whole in their skins prevents them from absorbing water, which ensures the patties hold together cleanly in the skillet without falling apart.