Kuku Sibzamini With Lemon Yogurt

Name: Kuku Sibzamini With Lemon Yogurt
Yield: Makes about 16
Ingredients: 1 cup whole-milk Greek yogurt; 1 tsp. finely grated lemon zest; 2 Tbsp. fresh lemon juice; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1½ lb. medium Yukon Gold potatoes (3–4), scrubbed, halved; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 1 tsp. saffron threads; 4 large eggs; 1 tsp. baking powder; 1 tsp. baking soda; ½ tsp. freshly ground black pepper; ¼ cup extra-virgin olive oil, plus more; 2 Tbsp. finely chopped dill; Lemon wedges (for serving); 1 tsp. finely grated lemon zest

By Shayma Owaise Saadat

November 10, 2021

Image may contain Plate Food Fritters Bread and Cutlet

Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks

These traditional Persian-style potato patties are made with sibzamini—“apples of the earth,” a.k.a. potatoes. The patties’ scent and color comes from saffron, a staple in Persian cookery, which is ground into a powder to draw out intense color and flavor. Adding a bit of water to the powder makes the magic happen: A pool of intense vermillion forms, to be added to your eggs and potatoes. A combination of baking powder and baking soda lightens the batter as it cooks, making for fritters that are crispy on the outside and fluffy on the inside.

What you’ll need

Spider
$9 At Amazon
Citrus Juicer
$20 $17 At Amazon
Microplane Grater
$18 At Amazon
Large Straight-Sided Skillet
$200 At Amazon

Recipe notes

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