Ingredients
F
For the Saffron Hashbrown
l
2 large russet potatoes, peeled and grated
s
1 tablespoon salt
s
1 teaspoon saffron threads, ground and
b
2 bloomed in tablespoons hot water
n
2 tablespoons neutral oil
F
For the Tokhmemorgh Sosis
e
4 eggs
b
3 beef or chicken sausages, sliced into thin
r
rounds
n
1 tablespoon neutral oil
S
Salt and black pepper to taste
F
For the Spicy Sabzi Mayo
m
½ cup mayonnaise
f
¼ cup finely chopped parsley
f
¼ cup finely chopped dill
s
2 scallions, finely sliced
s
1 serrano chili, finely grated
S
Salt to taste
F
For the Limoo Amani Pickled Onion
l
1 large red onion, thinly sliced into half moons
r
1 cup red wine vinegar
w
1 cup water
k
2 teaspoons kosher salt
s
1 teaspoon sugar or honey
c
1 teaspoon coriander seeds
d
1 dried limoo amani, pierced several times with
a
a fork
F
For Assembly large flour tortillas
Directions
1
Make the saffron hashbrown: Grate the potatoes and rinse under cold water until the water runs mostly clear. Squeeze dry in a kitchen towel. Mix with salt and bloomed saffron. Heat oil in a skillet over medium heat, press the potatoes into an even round, and cook until crisp and golden on both sides. Cut into four wedges.
l
2 large russet potatoes, peeled and grated
s
1 tablespoon salt
s
1 teaspoon saffron threads, ground and
b
2 bloomed in tablespoons hot water
n
2 tablespoons neutral oil
2
Make the tokhmemorgh sosis: Heat oil in a pan over medium heat. Fry the sliced sausages until browned. Crack in the eggs, season with salt and black pepper, and scramble together until just set.
n
1 tablespoon neutral oil
b
3 beef or chicken sausages, sliced into thin
e
4 eggs
S
Salt and black pepper to taste
3
Make the spicy sabzi mayo: In a bowl, combine the mayonnaise, parsley, dill, scallion, and grated serrano. Season with salt and stir until smooth.
m
½ cup mayonnaise
f
¼ cup finely chopped parsley
f
¼ cup finely chopped dill
s
2 scallions, finely sliced
s
1 serrano chili, finely grated
S
Salt to taste
4
Make the limoo amani pickled onion: Place the sliced onion in a heatproof jar or bowl. In a small saucepan combine vinegar, water, salt, sugar, coriander seeds, and limoo amani. Bring just to a simmer, then pour over the onions. Submerge fully and let cool to room temperature. Refrigerate at least 1 hour before using.
l
1 large red onion, thinly sliced into half moons
r
1 cup red wine vinegar
w
1 cup water
k
2 teaspoons kosher salt
s
1 teaspoon sugar or honey
c
1 teaspoon coriander seeds
d
1 dried limoo amani, pierced several times with
5
Assemble the burrito: Warm the tortillas. Spread each with spicy sabzi mayo, then add a wedge of saffron hashbrown, a scoop of tokhm o sosis, and a spoonful of limoo amani pickled onion. Roll tightly, tucking in the sides as you go, and sear the seam side down in a hot pan until golden and sealed. Slice in half and serve warm.
F
For Assembly large flour tortillas
