Now that the whole rush to get ready for Norouz is over and done with, it’s time to think about what type of delicious dishes we need to prepare to take with us to the Sisdeh Bedar Picnic.
I think that a dish that is very picnic friendly is Kuku. I have posted a variety of Kuku recipe on this website including Lima Bean & Dill Kuku, Squash Kuku, Kuku Sabzi, Zucchini Kuku, and Chicken Kuku. Today I introduce you to a new type of Kuku which is super delicious and easy to make. Let me begin by saying that there are a few different ways in which Iranians make this specific type of Kuku. So needless to say that this is the first recipe of a few more. I have found that some people like to use Saffron while other swear by this recipe being made with Turmeric. Some people sauté their onion, some don’t. Today’s recipe is made with Saffron!
Typically, this recipe is about 8 servings. If you are not cooking for that many people, but trust me, you’ll want to make the whole recipe because you’ll love the leftovers!
1 medium onion
3 tbsp brewed saffron
1 tsp baking powder
Salt & pepper
1/4 cup vegetable oil
Boil potatoes until cooked. Then mash potatoes.
Grate onion in a bowl.
Add eggs, salt, pepper, and baking powder to grated onion. Beat together until well incorporated.
Add brewed saffron and continue to beat.
Add potatoes to the bowl and gently stir until everything is mixed together thoroughly.
Warm up the vegetable oil until hot. Pour in a baking dish making sure that all of the bottom surface is evenly covered with the oil.
Add potato mixture. Shake baking dish slightly to make sure that the potato and egg mixture is evenly distributed all over the dish.
Bake at 375° for 45 minutes or until cooked all they way through.
I don’t like to further mash my potatoes when making this Kuku and like to leave them in the same shape as they come out of the food mill. I like the texture that the potatoes have and it visually looks nice to me.