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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