Kookoo Sibzamini (Persian Fingerling Potato Quiche)

The Persian kuku is similar to a quiche, but is a little more dense. This recipe for Persian Fingerling Potato Quiche with Chives (Kookoo Sibzamini) is a twist of the traditional Persian version and uses sliced potatoes instead of mashed.

My grandmother was an amazing cook. When I think of her, I remember visiting her back in Iran and we could smell her amazing food while we walked down the hall as we approached her apartment.

Now that I have my own family to cook for, I find myself going back to my mom’s family for recipes. But, I still like to take a recipe and make it my own. This is what I did with this Kookoo.

Persian Kookoo (or kuku) is similar to a quiche, but more dense and not as eggy. For Persian New Year, Norouz, we serve Kuku Sabzi (Persian Herb Quiche). Potato kuku is typically made with mashed potatoes. This version is a little different!

Laura says :

Why this recipe works

• Meal prep: You can easily make this kuku ahead and just reheat it when you are ready to serve. Leftovers paired with a salad make a terrific lunch or light meal.
• Texture: Persian kuku is like a frittata, but with less eggs. It is not as light and fluffy like a quiche, but it always baked with a vegetable. I add a little milk to this version to give the raw potatoes some moisture while they cook.
• Flavor: This potato kuku is similar in flavor to a potato pancake, but it also has aromatic saffron and lovely chives for a little bite.
• Simple: With traditional potato kookoo, you boil the potatoes first, peel them and then mash them. For this version, I used slices of fingerling potatoes and bake them with the kookoo.

Ingredients you need

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• Potatoes: Because you are baking the potatoes with the eggs, you want to use small potatoes and slice them thinly. You can use fingerling potatoes or small red or yellow potatoes. If you are using larger potatoes, cut the slices in half or quarter them.
• Chives: You can also use green onions or another herb like fresh basil.
• Saffron: Saffron threads are crushed into a powder using a mortar and pestle. Then hot water is added and the saffron is steeped. The longer it steeps the deeper the color. You want a nice orange-crimson mixture.
• Kitchen staples: milk, eggs, salt and pepper.

Step-by-step directions

1. Bloom saffron. Using a mortar and pestle crush saffron and steep with hot water for 10 minutes.
2. Combine eggs. Whisk together eggs, chives, milk salt and pepper. Add saffron liquid. Cut fingerling potatoes in thin slices and stir into the egg mixture.
3. Bake. Pour mixture into a greased ceramic pie dish and bake until top is lightly browned.
4. Cool. Let it cool for 15 minutes prior to serving, or cool completely and serve at room temperature.

Recipe tips and FAQs

Here in the US, we associate egg dishes for breakfast. Of course you can serve this for breakfast, brunch or even as a light meal. I like to serve this potato kookoo with a green salad and some sabzi khordan (fresh herbs), but you can also serve it with shirazi salad or mast o khiar.

Kookoo Sibzamini (Persian Fingerling Potato Quiche with Chives)

Laura Bashar | Family Spice

The Persian kuku is similar to a quiche, but is a little more dense. This recipe for Persian Fingerling Potato Quiche with Chives (Kookoo Sibzamini) is a twist of the traditional Persian version and uses sliced potatoes instead of mashed.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Additional Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Cuisine Persian

Servings 8

Calories 111 kcal

Ingredients

  

1x2x3x

• ⅛ teaspoon crushed saffron
• 1 ½ teaspoon hot water
• 6 large eggs
• ¼ cup diced chives
• ¼ cup milk
• 1 teaspoon salt
• ⅛ cup ground black pepper
• 1 lb fingerling potatoes

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Instructions

 

• Using a mortar and pestle, crush saffron and steep with hot water for 10 minutes.
• Preheat oven to 375ºF.
• In a large bowl, whisk together eggs, chives, milk salt and pepper.
• Stir in saffron liquid into the egg mixture.
• Scrub fingerling potatoes clean and cut in thin slices. Mix in potato slices.
• Spray 9-inch ceramic pie dish with cooking spray and pour in the egg-potato mixture.
• Bake for 35-40 minutes or until top is lightly browned.
• Let it cool for 15 minutes prior to serving. Or, cool completely and serve at room temperature.

Notes

Serving Suggestions: Serve as a side dish, for breakfast or with a salad for lunch.

TO STORE: Store any leftover kuku in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1wedgeCalories: 111kcalCarbohydrates: 13gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 140mgSodium: 351mgFiber: 1gSugar: 1g

Keyword kookoo sib zamini, kookoo sibzamini, kuku sib zamini, kuku sibzamini, persian potato kookoo, persian potato kuku, potato kookoo, potato kuku, potato quiche

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