Cucusebzaminee Iranian Potatoes
Dive into the comforting flavors of *Cucusebzaminee*, a classic Iranian potato dish that combines simple pantry staples with vibrant fresh herbs for a satisfying and flavorful meal. This golden, herb-studded potato cake features creamy mashed potatoes blended with parsley, cilantro, and dill, spiced with turmeric for a warm, earthy kick. Sautéed onions add a caramelized depth of flavor, while gently beaten eggs bind the mixture, creating a crisp, golden crust when cooked to perfection in a skillet. Ideal as a hearty vegetarian main or a crowd-pleasing side, this dish is both versatile and irresistibly aromatic. Serve it warm with flatbread and tangy yogurt for an authentic Iranian comfort food experience that’s as easy to make as it is delightful to eat. Keywords: Iranian potato recipe, herb-studded potato cake, vegetarian comfort food, Cucusebzaminee.
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Recipe Information
Ingredients
- 4 pieces Potatoes (medium-sized)
- 3 pieces Eggs
- 1 cup, finely chopped Fresh parsley
- 1 cup, finely chopped Fresh cilantro
- 0.5 cup, finely chopped Fresh dill
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 1 piece, finely chopped Onion (medium-sized)
Instructions
Peel the potatoes and cut them into large chunks. Place them in a pot of salted water and boil until tender, about 15-20 minutes. Drain and mash the potatoes until smooth. Set aside to cool slightly.
In a mixing bowl, combine the mashed potatoes with the chopped parsley, cilantro, dill, turmeric, salt, and black pepper. Mix well to evenly distribute the herbs and spices.
Beat the eggs in a separate bowl, then pour them over the potato mixture. Stir until fully incorporated.
Heat the vegetable oil in a large non-stick skillet over medium heat. Add the chopped onion and sauté until golden and fragrant, about 5 minutes.
Spread the potato mixture evenly into the skillet over the sautéed onions. Press down gently with a spatula to create a compact layer.
Cook over medium-low heat for about 15-20 minutes, or until the bottom is golden brown and crisp.
Using a large plate, carefully flip the potato mixture out of the skillet, then slide it back into the pan to cook the other side. Cook for an additional 10-15 minutes, until both sides are golden brown and the center is cooked through.
Remove from heat and let it rest for a few minutes before slicing into wedges. Serve warm as a standalone dish or paired with flatbread and yogurt.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 11.9 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 332 mg | 26% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4332 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
