Kuku Sibzamini (کوکو سیب زمینی) — Persian Saffron Potato Patties

• 700 gRusset potatoes, peeled (about 3 medium; cut into 3 cm chunks for even cooking)
• 10 gSea salt (divided (6 g for boiling water, 4 g for batter))
• 0.2 gSaffron threads (about 1/4 tsp loosely packed)
• 30 mlHot water (just off the boil, for blooming saffron)
• 3 largeFree-range eggs (about 150 g without shells)
• 1.5 tspGround turmeric (about 4 g)
• 0.75 tspFreshly cracked black pepper (about 2 g)
• 2 tspDried Persian mint (about 2 g; lightly crushed between fingers)
• 1 tspBaking powder (about 4 g; helps a lighter interior)
• 90 mlNeutral high-heat oil (such as sunflower, grapeseed, or canola; plus more if needed)

Instructions

1. 1

   Boil the potatoes: add potatoes to a medium pot and cover with cold water by 3 cm. Stir in 6 g salt. Bring to a boil over high heat, then reduce to a steady simmer and cook 12–15 minutes, until a knife slides in easily. Drain well, then return to the hot pot for 2 minutes to steam-dry.

2. 2

   Bloom the saffron: while potatoes cook, grind saffron threads to a fine powder in a small mortar. Add 30 ml hot water (just off the boil), stir, and cover. Let steep 10 minutes so the color and aroma fully release. This prevents bitter, uneven saffron flavor in the patties.

3. 3

   Make the mixture: mash potatoes until smooth (a potato ricer gives the fluffiest texture). Let cool 8–10 minutes so the eggs do not scramble. In a bowl, whisk eggs with 4 g salt, turmeric, black pepper, dried mint, and baking powder for 20 seconds, then fold into potatoes with the saffron infusion until evenly yellow.

4. 4

   Shape and preheat: divide mixture into 8 patties (about 95–105 g each). With lightly oiled hands, form 1.5 cm-thick rounds and smooth the edges to prevent cracking. Heat a large nonstick or well-seasoned skillet over medium heat for 2 minutes, then add 60 ml oil and heat until shimmering.

5. 5

   Fry first side: place patties in a single layer with 2 cm space between them. Fry 4–5 minutes on the first side, adjusting heat so the oil gently bubbles (too hot browns before the center warms). If the pan looks dry, add 1–2 tsp oil around the edges. Do not move patties until a crust forms.

6. 6

   Flip and finish: flip carefully with a thin spatula and fry 3–4 minutes on the second side until deep golden. Transfer to a rack or paper towel-lined tray. Repeat with remaining patties, adding the remaining 30 ml oil as needed. Rest 3 minutes before serving so the interior sets and stays fluffy.