Posted in Dish, Vegetarains

Fried diced potatoes with turmeric

You know turmeric is a herb with lots of benefits. You can use turmeric in different ways, you can eat or drink it as a lovely tea . It’s not only a kind of spice but also is a medicine with lots of goods. Turmeric is called ‘Zardchobehزردچوبه ’ in Persian and is one of key ingredients in In Iranian cuisine. We add turmeric to stews, rice, pickles, omelettes, frittata, soup, aash and halva.



Turmeric with it’s earthy aroma , beautiful yellow colour used as colouring, flavouring recipes and for dyeing too. It could be used instead of saffron.

What made me talk about turmeric is this humble and easy recipe. My mother used to add turmeric to fried potatoes and make tasty snack for us and I just remembered it and wanted to share this recipe . One of easiest and super duper recipe for weekend morning.



  • 4 large potatoes, peeled and diced
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Olive or other vegetable oil



cut potatoes into chunks. Heat the oil in a pan and fry potatoes. Sprinkle turmeric and season with salt and pepper. Gently stir until golden.


سیب زمینی سرخ شده با زردچوبه

زردچوبه جزو گیاهانی هست که پر از منفعته. از زردچوبه به روش‌های مختلف میشه استفاده کرده هم برای خوردن هم برای نوشیدن و درست کردن یک چای خوشمزه.

زردچوبه نه تنها یک ادویه هست بلکه دارو هم محسوب میشه برای اینکه بیشتر از آنچه که فکر کنید این ادویه خوبی داره. در آشپزی ایرانی زردچوبه جزو یکی از اصلی‌ترین ادویه ها به حساب میاد که در بیشتر خورشت هابرنج هاآش و سوپحلوا – ترشی – کوکو … استفاده میشه.

زردچوبه به انگلیسی ؛ ترمریک؛ گفته میشه. این ادویه با رنگ زیباش برای رنگ و طعم دادن به غذا و همینطور در صنعت رنگرزی هم بکار میره..

مواد لازم

چهار عدد سیب زمینی درشت – پوست گرفته و خرد شده

یک ق چ زردچوبه

نمک و فلفل به میزان نیاز

روغن زیتون یا هر روغن گیاهی دیگر

طرز تهیه

روغن را در تابه گرم کرده و سیب زمینی های خرد شده را سرخ می کنیم. زردچوبه و نمک و فلفل هم اضافه میکنیم. سیب زمینی ها رو به آرامی هم می‌زنیم تا خوب سرخ بشن.



Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s