Kuku Ye Sibzamini

Ingredients

• Vegetable oil (3 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Turmeric (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1 medium, finely chopped)
• Fresh parsley (1/2 cup, chopped)
• Fresh dill (1/2 cup, chopped)
• Fresh cilantro (1/2 cup, chopped)
• Eggs (6 large)
• Potatoes (2 medium, grated)

Instructions

1. Begin by preheating your skillet over medium heat.
2. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture to ensure a crispy texture.
3. In a large mixing bowl, beat the eggs until frothy. Add the grated potatoes, chopped cilantro, dill, parsley, onion, garlic, turmeric, salt, and pepper. Mix well until everything is combined.
4. Heat the vegetable oil in a non-stick skillet. Once hot, pour the potato and herb mixture into the skillet, spreading it evenly across the pan.
5. Cover the skillet and cook for about 20 minutes, or until the bottom is golden brown and the edges start to set.
6. To flip the kuku, place a large plate over the skillet and carefully invert it so the kuku lands on the plate. Slide it back into the skillet to cook the other side for another 15-20 minutes, or until it is fully cooked and beautifully golden brown.
7. Once cooked, remove the kuku from the skillet and let it cool slightly before slicing into wedges.
8. Serve warm or at room temperature, paired with a dollop of yogurt or a refreshing salad.