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persian-breakfast-burrito

My favorite breakfast sandwich has to be a loaded burrito — and if it were invented in Iran, it would probably look like this. The saffron hashbrown, inspired by Jake’s upcoming cookbook, Dinner Party Animal, blooms eggs with saffron for floral flavor and a golden crust, slowly crisped in a skillet. Inside, sosis tokhmemorgh — golden seared hot dogs with gently cooked eggs — brings the perfect gluttony. For depth, we added piaz dagh: onions fried with turmeric until dark and jammy. Brightness comes from a sabzi mayo with dill, parsley, scallion, and lemon, plus pickled onions in pomegranate vinegar and a hit of limoo amani for citrusy punch. Link to Jake's amazing new cookbook: https://www.wakeandjake.com/dinner-party-animal?fbclid=PAZXh0bgNhZW0CMTEAAadsQln5BgHJF0lOE3MiIeOjsTZ19Ilz3UXui09s1kbhMUYl44RZBVILJoxGRg_aem_psHnXvxlh0gEimgiwKIu2g

Ingredients