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Saffron-infused Tabriz Street Feast

A culinary homage to the street food of Tabriz, this dish combines creamy potatoes, soft eggs, and aromatic spices. Further enhanced with a hint of luxurious saffron, it becomes a heartwarming meal that's perfect for a family dinner or a simple gathering with friends.
1
30 min
TOTAL TIME
497
CALORIES
$2.18
PER SERVING
Saffron-infused Tabriz Street Feast
Ingredients
MAIN
4 SERVINGS
Vine Ripened Tomatoes
2 large vine ripened tomatoes
chopped
Sea Salt
1 tsp sea salt
Eggs
4 large eggs
Dried Mint
1 tbsp dried mint
Lavash Bread
4 whole lavash bread
Saffron Strands
1 pinch saffron strands
Crushed Red Pepper
1/2 tsp crushed red pepper
Russet Potatoes
4 medium russet potatoes
Black Pepper
1/2 tsp black pepper
Unsalted Butter
3 tbsp unsalted butter
softened
Directions
MAIN
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Stab each potato all over with a fork, then place them and the eggs in a large pot filled with enough water to cover them.
2
Bring the pot to a boil over medium heat, cover with a lid and let it cook for around 15 minutes.
3
Check the potatoes for doneness by inserting a knife into one - if it slides in easily, remove them from the pot and let them cool. If not, continue boiling and check every 5 minutes.
4
After the initial 15 minutes, remove the eggs with a slotted spoon and place them in a bowl of cold water to stop the cooking process. Peel the eggs once cooled.
5
When the potatoes are cool enough to handle, remove their skins and place in a large bowl.
6
Add in the peeled eggs, softened butter, salt, black pepper and a pinch of saffron to the bowl with potatoes. Mash everything together using a potato masher until well combined.
7
To serve, spread the potato mixture onto the lavash bread, sprinkle with dried mint and crushed red pepper, then topped with chopped tomatoes.
Health Info
Macros
67g
CARBS
18g
FAT
18g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT