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

• 1¾ lbYukon Gold potatoes, peeled and cut into 2.5 cm cubes (Waxy potatoes hold shape best)
• 6⅓ cupWater (For boiling)
• 8 gFine salt (For boiling water)
• 1⅝ ozUnsalted butter
• 2 tspNigella seeds (siah daneh) (Lightly toasted in butter for a nutty aroma)
• 1½ tspGround turmeric
• 1 tspAleppo pepper (Or use crushed red pepper flakes)
• 12 gFresh coriander (cilantro), finely chopped (Leaves and tender stems)
• 1 tbspLemon juice (Brightens the butter and spice)

Instructions

1. 1

   Add the potato cubes, water, and salt to a medium pot and bring to a steady boil over high heat. Reduce to a gentle boil and cook until the potatoes are just tender when pierced, about 10–12 minutes.

2. 2

   Drain the potatoes thoroughly and return them to the hot pot off the heat for 1 minute to steam-dry. This drives off surface moisture so the butter clings and the cubes stay intact rather than turning watery.

3. 3

   In a large skillet over medium-low heat, melt the butter until it foams but does not brown, about 1 minute. Stir in the nigella seeds and cook for 45–60 seconds, just until fragrant and slightly crackling.

4. 4

   Add the turmeric and Aleppo pepper to the butter and stir continuously for 20–30 seconds to bloom the spices. Keep the heat moderate so the turmeric turns aromatic and golden without tasting bitter.

5. 5

   Add the drained potatoes to the skillet and toss gently to coat every piece in the spiced butter. Cook for 4–6 minutes, turning carefully, until the edges look lightly glazed and the aroma is fully developed.

6. 6

   Remove the pan from the heat and immediately stir in the lemon juice, then fold in the chopped coriander. Serve warm so the butter stays velvety and the nigella’s nutty perfume remains pronounced.