Sib Zamini ba Siah Daneh (سیب زمینی با سیاه دانه) — Persian-Style Spiced Buttered Potatoes

• 800 gYukon Gold potatoes (peeled and cut into 3 cm chunks)
• 12 gFine sea salt (for boiling water (about 2 tsp))
• 60 gUnsalted butter (cut into cubes)
• 2 tspNigella seeds (lightly crushed between fingers to release aroma)
• 1.5 tspGround turmeric
• 0.5 tspRed chili flakes (adjust to taste)
• 0.5 tspGround black pepper
• 20 gFresh coriander (cilantro) (finely chopped)
• 1 tbspLemon juice (freshly squeezed)

Instructions

1. 1

   Place the potato chunks in a large pot and cover with cold water by 3–4 cm. Add 12 g salt and bring to a boil over high heat, then reduce to a steady simmer. Cook 10–12 minutes, until a knife slides in easily but the edges are not falling apart.

2. 2

   Drain the potatoes well and return them to the hot pot off the heat. Let them steam-dry uncovered for 3 minutes, shaking the pot once to roughen the surfaces slightly. This helps the butter and spices cling and prevents a watery, diluted coating.

3. 3

   While the potatoes steam-dry, melt the butter in a wide skillet over medium heat. Cook 2–3 minutes, swirling, until the foam subsides and the butter smells nutty and turns light golden (do not let it go dark brown). Lower the heat to medium-low.

4. 4

   Add the nigella seeds to the butter and stir for 30–45 seconds until fragrant. Sprinkle in the turmeric, chili flakes, and black pepper; stir constantly for 15–20 seconds to bloom the spices without scorching. If the pan seems too hot, briefly lift it off the burner.

5. 5

   Add the drained potatoes to the skillet and toss gently for 2–3 minutes over medium-low heat, turning until evenly coated and glossy. Taste and add up to 3 g salt as needed. Finish with lemon juice and chopped coriander, tossing for 10–15 seconds just to combine.

6. 6

   Serve immediately while hot and aromatic. For a lightly crisped finish, spread the coated potatoes in a single layer in the skillet and cook 3–4 minutes, turning once, until a few edges turn golden. Remove from heat and add a final sprinkle of coriander before serving.