Persian Kuku Sibzamini (Golden Potato Patties)

Once your boiled potatoes have completely cooled, grate them using the fine side of a box grater into a large mixing bowl to ensure a cloud-like texture.

In a separate small bowl, whisk the eggs vigorously with the turmeric, salt, pepper, and dried mint until frothy. If using the 'Royal Upgrade', whisk in the bloomed saffron now for a majestic golden hue.

Pour the egg mixture over the grated potatoes. Use a spatula to gently fold the ingredients together until a uniform, thick batter forms—be careful not to over-work the starch.

Heat the oil in a heavy-bottomed non-stick skillet over medium heat. Scoop approximately 2 tablespoons of the mixture, flatten into a disc about 1/2 inch thick, and carefully place in the pan.

Sizzle the patties for 5-6 minutes per side until the crust is a deep, shattering golden-brown and the center is set and aromatic.