It’s a simple, popular, and very flavorful Persian dish that is crispy outside, tender on the inside, and bursting with taste.
Boil the potatoes in their skins and add salt in a saucepan filled with water.
While still hot, peel and mash finely.
Mix well with the spices, salt, turmeric, coriander, paprika, garlic, onion powder and breadcrumbs.
Grab a portion in your hand, roll it into a ball, flatten it, shape the mixture into long ovals, and point the ends.
Use a knife to cut them in the middle and fry them in oil on both sides.
Serve as a wrap in a slice of lavash bread.
Top the bread with plenty of sabzi khordan. The colorful bouquet of fresh herbs like parsley, coriander, and mint will perfectly highlight the savory flavors of the potato cakes.
Add a couple of tomato slices, khiyar shoor – pickled cucumbers, and spring onion, and roll up the bread as a wrap.
Dollop with spicy ketchup or mayo to taste.