Estreeps Sib Zamini (استریپس سیب زمینی) — Persian Crispy Potato and Mushroom Strips

• 700 gRusset potatoes, peeled and cut into 3 cm chunks (Starchy potatoes give a drier mash that holds shape)
• 10 gFine salt (For boiling water and seasoning the mixture)
• 250 gFresh button mushrooms, finely chopped (Chop small so the strips bind well)
• 900 mlVegetable oil (For sautéing and deep-frying; use a neutral oil)
• 60 gFried onions (Crispy fried onion pieces or store-bought fried onions)
• 25 gFresh parsley, finely chopped (Leaves and tender stems)
• 2 gGround black pepper (About 1 teaspoon)
• 60 gAll-purpose flour (About 1/2 cup; helps dry and bind the mixture)
• 2 eachLarge eggs (1 for the mixture, 1 for breading)
• 120 gBread crumbs (About 1 1/2 cups; fine or panko both work)
• 30 mlWater (To loosen the egg wash if needed)

Instructions

1. 1

   Boil the potatoes: place potato chunks in a pot and cover with cold water by 3 cm. Add 6 g of the salt. Bring to a boil, then simmer 15–18 minutes until very tender. Drain well, return to the hot pot, and steam-dry over low heat for 2 minutes, shaking gently to drive off moisture.

2. 2

   Cook the mushrooms: heat 15 ml of the vegetable oil in a skillet over medium-high heat. Add chopped mushrooms and sauté 6–8 minutes until their liquid evaporates and the pan looks mostly dry. Stir in the fried onions and cook 1 minute more. Transfer to a plate and cool 10 minutes so the potato mixture stays firm.

3. 3

   Make the mixture: mash the hot potatoes until smooth (no large lumps). Add the sautéed mushroom-onion mix, parsley, remaining 4 g salt, and black pepper. Add the flour and 1 egg, then mix firmly for 45–60 seconds until a cohesive dough forms. Cover and chill 20 minutes to make shaping easier.

4. 4

   Shape into strips: line a tray with baking paper. With lightly oiled hands, divide the mixture into 12 pieces (about 70–75 g each). Roll each into a strip about 10 cm long and 2.5 cm thick, pressing lightly to avoid cracks. Refrigerate the tray 10 minutes so the surface sets before breading.

5. 5

   Set up breading: place bread crumbs in a shallow dish. Beat the remaining egg with 30 ml water until smooth. Working one at a time, dip each strip in egg wash, letting excess drip for 5 seconds, then coat thoroughly in bread crumbs, pressing gently so crumbs adhere evenly without flattening the strip.

6. 6

   Fry: in a deep pot, heat 750–800 ml vegetable oil to 175°C (350°F). Fry 3–4 strips per batch for 3–4 minutes, turning once, until deep golden and crisp. Keep oil between 170–180°C. Drain on a rack (not paper) for 2 minutes, then serve hot for the best crunch.