KooKoo Sibzamini (Persian Potato Frittata)

Vegan KooKoo Sibzamini

I always ask people what is the hardest food to give up when trying to eat more plant-based. I often hear dairy products like cheese or yogurt. Persians, of course, love their kabob.

For me, it was definitely hard to give up eggs. I quickly and easily gave up meat. Dairy was initially challenging, but there are SO many amazing alternatives out there that I gave that up many years ago. Eggs, however, were really hard for me to eliminate from my diet, and it took several years. That said, I still eliminated all other animal products from my diet. I write this to encourage anyone who is trying to reduce their carbon footprint to eat more plant-based, even if there is that one food that is hard to give up (whether it is cheese, eggs, or kabob). 🙂 Don’t eat everything just because you can’t give up that one thing.

My mom and I love the egg replacer Just Egg. This is now our 4th recipe using Just Egg (See also our recipes for Egg-free Frittata, Just Eggs and Potatoes, and KooKoo Sabzi). This is not sponsored. We just really love how great it works in all our favorite Persian dishes. Not to mention, it has a much lower carbon footprint than chicken eggs as stated on their website:

“plant-based JUST Egg uses 98% less water, has a 93% smaller carbon footprint and uses 86% less land than conventional animal sources.”

Below is our recipe for KooKoo Sibzamini, a Persian dish traditionally made with eggs and potatoes and commonly eaten for lunch or a light dinner. “Sibzamini” refers to potato, and it literally translates to “apple of the earth” in Persian. My kids love to eat this for lunch with ketchup. I enjoy eating it with avocado, tomatoes, and Torshi (Persian pickled vegetables). My mom remembers eating KooKoo Sibzamini as a child with Persian rice and salad. Let us know how you eat your KooKoo Sibzamini.

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Vegan KooKoo Sibzamini

KooKoo Sibzamini (Persian Potato Frittata)

  • Author: Plant-Based Persian
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


A Persian, potato frittata 


  • 5 medium Russet potatoes
  • 1 tsp. turmeric
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1 bottle of Just Egg (egg replacer)
  • 2 Tbsp. cooking oil


  1. Wash, peel and chop the potatoes into 4 quarters. Place in pot filled with water. Cover and cook on high heat for 20-25 minutes until potatoes are cooked and tender.
  2. Once the potatoes are cooked, drain the pot, rinse the potatoes under cold water and let the potatoes cool down for 10 minutes.
  3. Mash the cooled down potato with a potato masher in a large bowl.
  4. Add turmeric, salt, pepper, and garlic powder to the potatoes. Mix the ingredients until well blended.
  5. Shake the bottle of Just Egg well and add to the mixture. Mix together ingredients until well blended.
  6. Add the cooking oil to a large, non-stick pan on medium heat. Important: Wait 1 minute for the oil to heat.
  7. Add the mixture to the pan and spread out evenly.
  8. Cover and cook on medium/low for about 15 minutes until the mixture is firm.
  9. Cut the mixture into 4 quadrants. When firm, flip over each quadrant. Continue to cook (uncovered) another 10 minutes until cooked throughout.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian

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