Kuku is a popular dish among Iranians. Every city has its own unique kuku with a different recipe and name but Kuku Ghandi of Isfahan and Kuku Shirin of Ghazvin are very similar.
In order to cook Kuku Ghandi,
# You should first grate 750 gr cooked and skinned potatoes in a large bowl.
# Break 8-10 eggs on top of that and add ½ Tbsp ground saffron and salt. Mix these together to get a thick uniform paste.
# Preheat a big frying pan, oil it and add the mixture to the pan. Cook one side of the Kuku to a golden color, cut it into large pieces and turn them over.
# When this side cooks as before you should mix 1 cup of water, rosewater, sugar and saffron, pour into your pan and let it boil for one minute.
# Serve Kuku Ghandi alongside Persian sour yogurt and fresh vegetables.
Iranian Desserts: Gheyganakh or Sweet Omelet
