Persian Frittata with Potatoes and Herbs (Kuku Sibzamini)
A savory potato frittata infused with aromatic herbs, Kuku Sibzamini is a hearty and flavorful Persian dish. This gluten-free recipe uses finely grated potatoes and tapioca starch to bind all ingredients together.
Ingredients
- 2 medium Potatoes
- 8 Eggs
- 1/2 cup Fresh Parsley
- 1/4 cup Fresh Dill
- 1/4 cup Green Onions
- 1 tablespoon Tapioca Starch
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Olive Oil
Instructions
- 1Peel and finely grate the potatoes.
- 2In a large bowl, whisk the eggs with tapioca starch, turmeric powder, salt, and black pepper.
- 3Add the grated potatoes, chopped parsley, dill, and green onions to the egg mixture. Stir well to combine.
- 4Heat olive oil in a large oven-safe skillet over medium heat.
- 5Pour the egg mixture into the skillet and spread it evenly.
- 6Cook on the stovetop for about 10 minutes, or until the bottom is set and lightly golden brown.
- 7Transfer the skillet to a preheated oven at 350°F (175°C) and bake for about 20-30 minutes, or until the frittata is set and golden brown on top.
- 8Let cool slightly before slicing and serving.
Substitutions
Wheat Flour → Tapioca Starch(avoids Gluten)
Provides binding without gluten.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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