Persian Kookoo Sibzamini with Saffron and Chives
A golden Persian potato frittata enriched with aromatic saffron and fresh chives. This traditional kookoo features thin-sliced fingerling potatoes bound in a savory egg custard, creating a dish that's crispy on the outside and tender within. Perfect for brunch, light dinner, or as part of a Persian feast. The saffron adds a luxurious floral note while chives provide a mild onion flavor. Can be served warm from the oven or at room temperature, making it ideal for entertaining or meal prep.
Ingredients
Instructions
- 1
Combine crushed saffron and hot water in a small bowl and let steep for 10 minutes
- 2
Preheat oven to 375°F
- 3
Whisk together eggs, chives, milk, salt and pepper in a large bowl
- 4
Scrub fingerling potatoes clean and cut into thin slices
- 5
Stir saffron liquid into the egg mixture
- 6
Mix in potato slices
- 7
Spray 9-inch ceramic pie dish with cooking spray and pour in the egg-potato mixture
- 8
Bake for 35-40 minutes or until top is lightly browned
- 9
Let cool for 15 minutes before serving, or cool completely and serve at room temperature
Tips
Steep saffron in hot water for the full 10 minutes to extract maximum flavor and color.
Slice potatoes uniformly thin for even cooking and better texture throughout the dish.
Let the kookoo rest before serving to allow it to set properly and make slicing easier.
Good to Know
Refrigerate covered for up to 3 days. Serve chilled or bring to room temperature.
Can be made 1 day ahead and stored covered in refrigerator.
Serve warm from oven or at room temperature. Cut into wedges like a pie.
Common Mistakes
Don't skip steeping the saffron to avoid weak flavor and color
Avoid cutting potatoes too thick to prevent uneven cooking
Substitutions
FAQ
Can I make this without saffron?
Yes, substitute with 1/4 teaspoon turmeric for color, though the flavor will be different from traditional kookoo.
What if I don't have fingerling potatoes?
Use any waxy potato like Yukon Gold, cut into thin rounds. Avoid russets as they're too starchy.
How long will this keep in the refrigerator?
Store covered for up to 3 days. It's delicious served cold or at room temperature.