Potato Kuku

Inspired by a recipe from this book “The Saffron Tales,” this is a great way to prepare potatoes. These tasty delights are known as Kuku in Farsi, and are traditionally fried. By using a muffin tray, the Kuku come out fluffy and very light.

You can serve them to accompany a main dish at lunch (as I did with a fish filet broiled with ginger and sesame seeds); or as a light dinner with a yoghurt, cucumber and fresh mint salad on the side.

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For 500 gr of small potatoes
1- Wash the potatoes well and place them in a large pan with cold water. Bring to a boil and cook until a fork can pierce through them. I always cook potatoes with their skin as it contains half of their vitamins.
2- While the potatoes are cooking, fry rapidly a very small red onion and when they become translucent add two cloves of garlic smashed. If the potatoes are still not done, prepare the rest of the ingredients.
3- In a small bowl mix: half a tablespoon of flour, a teaspoon of baking powder, some pepper and salt, and a tablespoon of brown sugar. Set aside.
4- In another bowl, whisk rapidly three organic eggs.
5- Finally, chop some fresh cilantro and set aside.
6- Now drain the potatoes, wait for them to cool a little and peel. Mash the potatoes and set aside.
7- Pre-heat the over at 180º C.
8- Mix in with the potato mash: the flour mixture and mix; the eggs and mix; and finally the cilantro and two tablespoons of Saffron liquid (recipe “Preserving Saffron” here).
9- Place one large tablespoon or a bit more in per paper lined compartment of a muffin baking dish, as you would do for regular muffins. Bake for 25 minutes reducing the oven temperature to 170 C.

To serve: take out each little Kuku from its paper wrap, and place on a serving plate. For the left overs, keep them in a sealed container in the fridge and just heat them up in a toaster oven. They are also delicious at room temperature. 

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2 thoughts on “Potato Kuku

  1. Pingback: Saffron, lime and yoghurt marinated chicken | fig & lemon

  2. Pingback: Fish with pomegranate molasses and sesame seeds | fig & lemon

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