Persian-Style Baked Potato Pudding (Puding Sibzamini)
"Elevate the humble potato with this golden, saffron-infused baked pudding that balances Persian elegance with rustic comfort."
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a small baking dish with butter or oil and set aside.
Heat the butter or oil in a skillet over medium heat. Add the diced potatoes and sauté until lightly golden and just tender. Remove from the pan and let cool slightly.
In the same skillet, add the chopped bell pepper and the reserved onion juice. Sauté for 2–3 minutes, until fragrant and slightly softened. Remove from heat.
In a large mixing bowl, beat the eggs until smooth and slightly frothy. Stir in the bloomed saffron, salt, black pepper, flour, and baking powder until well combined.
Gently fold the cooked potatoes and sautéed vegetables into the egg mixture, taking care not to break the potatoes too much.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Bake for about 30 minutes, or until the pudding is set in the center and lightly golden on top.
Remove from the oven and let rest for 5 minutes before slicing. Serve warm, optionally with ketchup or a simple side salad.