Khorak-e Sibzamini (خوراک سیب زمینی) — Persian-Style Curried Potatoes with Peppers

• 800 gRusset potatoes, peeled and cut into 2 cm cubes (Starchy potatoes crisp well; keep cubes even for uniform cooking)
• 150 gRed bell pepper, cut into 2 cm squares (About 1 medium)
• 150 gYellow bell pepper, cut into 2 cm squares (About 1 medium)
• 150 gGreen bell pepper, cut into 2 cm squares (About 1 medium)
• 80 gScallions, thinly sliced (About 6–8 scallions; keep whites and greens separate)
• 25 gFresh cilantro leaves and tender stems, chopped (About 1 loosely packed cup)
• 45 mlNeutral oil (Such as sunflower, canola, or grapeseed)
• 8 gCurry powder (About 3 teaspoons; use a mild blend for balance)
• 8 gFine sea salt (About 1 1/4 teaspoons, plus more to taste)
• 1 gGround black pepper (About 1/2 teaspoon)
• 60 mlWater (For a brief steam to cook potatoes through without excess oil)

Instructions

1. 1

   Rinse the potato cubes under cold water until the water runs mostly clear, then drain well. Spread on a clean towel and dry for 5 minutes; drier potatoes brown better. Slice scallions, keeping whites separate from greens, and cut all bell peppers into even 2 cm pieces for consistent sautéing.

2. 2

   Heat a wide skillet (30 cm) over medium-high heat for 2 minutes. Add the neutral oil and heat 30 seconds until shimmering. Add potatoes in a single layer, sprinkle with 4 g salt, and cook 10 minutes, turning every 2–3 minutes, until several sides are golden and lightly crisp.

3. 3

   Reduce heat to medium. Add 60 ml water, cover, and steam 6–8 minutes, shaking the pan once halfway, until a knife slides into a cube with slight resistance. Uncover and cook 2 minutes more to evaporate remaining moisture; this prevents the curry from tasting watery.

4. 4

   Add the scallion whites and cook 1 minute until fragrant. Add red, yellow, and green bell peppers and stir-fry 5–6 minutes over medium heat, until peppers are bright and slightly tender but still crisp. If the pan looks dry, add 5–10 ml water rather than extra oil.

5. 5

   Sprinkle in curry powder, black pepper, and the remaining 4 g salt. Stir constantly for 45–60 seconds so the curry toasts in the oil and coats every piece. Taste and adjust salt. Turn off heat, fold in scallion greens and chopped cilantro, and rest 2 minutes before serving.