Kookoo Sibzamini Recipe: How to Make Persian Potato Patties

kookoo sibzamini recipe

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This kookoo sibzamini recipe is one more of those traditional, regular Iranian simple dishes. This is made of potatoes mixed with lots of different kinds of spice, herbs, and eggs to a point where it forms a very consistent mixture. The mix is then shaped in a patty form, finally fried in a large amount of oil to golden brown and crispy perfection. Serve as a stand-alone easy meal or a sumptuous side—this recipe fits on both.

kookoo sibzamini recipe


  • Potatoes (medium-sized): 4
  • Eggs: 2
  • Onion (small): 1
  • Vegetable oil: 4 tablespoons
  • Garlic cloves: 2
  • Dried parsley: 1 tablespoon
  • Turmeric: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Salt: 2 teaspoons

Step 1: Wash and Boil the Potatoes

Start by cleaning very well the potatoes; in that way, they are free from all the earthy parts. Put them in a large pot, then pour in water to cover them, approximately three glasses. Add one teaspoon of salt to the water. Place the pot on the stove, and set the element at medium-high. Boil the potatoes until they are well cooked and soft, for about 30 minutes.

Step 2: Cool and Peel the Potatoes

After boiling, transfer potatoes from the pot with a slotted spoon into a colander. Drain cold water over the potatoes in order to stop further cooking and to cool them. Once cooled, peel off the skins of the potatoes to prepare them for grating.

Step 3: Grate the Potatoes

Peel and shred in a large mixing bowl. You should grate the potatoes when they are warmish; it makes grating easy and stops the potatoes from going mushy.

Step 4: Prepare Garlic and Onion

Peel the garlic cloves and onion. Grate fine enough such that it gets mixed in the mixture and not left as big chunks. The fine grating of garlic and onion will give the dish a subtle flavor and aroma.

Step 5: Add Spices and Herbs

Grate the garlic and onion into the same bowl with the potatoes. Season with black pepper, turmeric, and dried parsley to your taste. Add an extra teaspoon of salt to help in drawing the juices from the potatoes.

Step 6: Mix in the Eggs

Separate the eggs; then crack and beat them in another bowl so that the yolks and whites are well combined. Pour the eggs into the large bowl with the mixed potatoes. The eggs are able to keep the whole mixture together.

Step 7: Blend the Mixture

Continue to mix all the ingredients in the bowl properly, either with a spoon or hands, until you get a smooth and uniform consistency. Ensure all the spices, garlic, onion, and eggs are properly distributed within the mixture in the bowl.

Step 8: Heat Oil in Pan

Place a big saucepan on the cooker and pour in a considerable quantity of vegetable oil. Place the heating at medium, then allow the oil to warm up to an average temperature. It would be hot if need be for frying, but the oil should under no circumstance be burning.

Step 9: Shape and Fry the Kookoos

Take a portion of the potato mixture the size of a large walnut and make a ball, flatten it a bit and make a thick patty by pressing between the palms of your hands. Carefully, put in the patty in the hot oil. And fry for one side around 4 to 6 minutes, then flip-fry for an additional 3 to 5 minutes, or until golden and crispy.

Step 10: Serve

Remove the Kookoos from the oil using a holey spatula and put them on the plate prepared with oil-absorbing paper. Make sure you serve the Kookoos hot, together with fresh bread. It can be a decent meal.

Kookoo Sibzamini calories

A serving of Kookoo Sibzamini (about 1-2 patties depending on size) contains approximately 200-250 calories. The calorie count can vary based on the exact ingredients and the amount of oil used for frying.

Recipe Summary

This kookoo sibzamini recipe gives the very basic idea of how to go about with making the tasty Persian dish of potatoes. First, the potatoes should be cleaned well and then boiled in salted water till whatever degree of tenderness. Boil potatoes until ready; after boiling, cool under cold water, peel, and grate into a large bowl. Add in the finely grated garlic and onion for flavoring the mixture with some spices, including black pepper, turmeric, and dried parsley. The eggs are beaten separately and then mixed into the potato mixture to ensure the mixing of the two is done effectively, creating an even mixture. The vegetable oil in the pan is heated, then thick patty-shaped portions are put in the pan with the heated oil and fried on both sides to a golden brown crispy color. Serve the kookoo sibzamini hot, accompanied by fresh bread, for a satisfying and hearty meal.

category: Lunch
Update by in Wednesday 17 July 2024

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