Persian Breakfast Burrito
Persian Breakfast Burrito
Ingredients
For the Pickled Onions
- 1 red onion, thinly sliced
- 1/2 cup pomegranate vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon coriander seeds
- 2 dried limes, limoo amani, cracked
For the Piaz Dagh (Caramelized Onions)
- 1 yellow onion, large, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric powder
For the Saffron Hash Brown
- 2 russet potatoes, large, grated and excess moisture squeezed out
- 1/4 teaspoon saffron threads, ground into a powder
- 1 tablespoon hot water
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil, for frying
For the Sausage and Egg Scramble
- 4 hot dogs, sliced into 1/4-inch rounds
- 4 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Sabzi Mayo (Herb Mayonnaise)
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons green onions, scallions, finely chopped
- 1 teaspoon lemon juice, freshly squeezed
For Assembly
- 4 large flour tortillas
- vegetable oil, as needed, for toasting
Instructions
- 1
Prepare the Pickled Onions: Thinly slice the red onion. In a small saucepan, combine the pomegranate vinegar, water, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat. Place the sliced red onion, coriander seeds, and cracked dried limes in a heatproof jar. Pour the hot brine over the ingredients. Let cool to room temperature, then cover and refrigerate for at least 30 minutes, or preferably longer.
⏱️ 20 min
- 2
Make the Piaz Dagh (Caramelized Onions): Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened, about 8-10 minutes. Add the turmeric powder and continue to cook, stirring frequently, until the onions are deeply caramelized and dark golden brown, about another 10-15 minutes. Set aside.
⏱️ 25 min
- 3
Prepare the Sabzi Mayo (Herb Mayonnaise): In a small bowl, combine the mayonnaise, finely chopped fresh dill, fresh parsley, green onions, and fresh lemon juice. Stir well to combine. Taste and adjust seasoning if needed. Set aside.
⏱️ 5 min
- 4
Cook the Saffron Hash Brown: Grate the russet potatoes and place them in a clean kitchen towel. Squeeze out as much excess moisture as possible. In a small bowl, bloom the ground saffron threads with 1 tablespoon of hot water; let sit for 5 minutes. In a medium bowl, whisk the 2 large eggs with the bloomed saffron, kosher salt, and black pepper. Add the squeezed grated potatoes to the egg mixture and mix thoroughly to combine.
⏱️ 10 min
- 5
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Add the potato mixture, pressing it down evenly to form a single hash brown patty. Cook for 7-10 minutes per side, until golden brown and crispy. Remove from the skillet and cut into rectangular pieces. Set aside.
⏱️ 20 min
- 6
Cook the Sausage and Egg Scramble: In the same skillet (or a separate one), heat 1 tablespoon of olive oil over medium heat. Add the sliced hot dogs and sauté until golden brown and slightly crispy, about 5-7 minutes. Crack the 4 large eggs directly into the pan with the hot dogs. Season with kosher salt and black pepper. Gently scramble the eggs until cooked through but still soft, about 3-5 minutes. Set aside.
⏱️ 12 min
- 7
Assemble the Burritos: Warm the large flour tortillas according to package directions (microwave, dry skillet, or oven). Lay a warm tortilla flat. Spread a generous layer of Sabzi Mayo over the entire surface. Place a few pieces of Saffron Hash Brown on one side of the tortilla, followed by a portion of the Sausage and Egg Scramble, some Piaz Dagh, and a spoonful of the Pickled Onions.
⏱️ 5 min
- 8
Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a compact burrito. Repeat with the remaining tortillas and fillings. Heat a dry skillet over medium-high heat. Place the rolled burritos seam-side down in the hot skillet and toast for 2-3 minutes per side, or until golden brown and crispy. Cut each burrito in half and serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Breakfast Burrito
Ingredients
For the Pickled Onions
- 1 red onion, thinly sliced
- 1/2 cup pomegranate vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon coriander seeds
- 2 dried limes, limoo amani, cracked
For the Piaz Dagh (Caramelized Onions)
- 1 yellow onion, large, thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric powder
For the Saffron Hash Brown
- 2 russet potatoes, large, grated and excess moisture squeezed out
- 1/4 teaspoon saffron threads, ground into a powder
- 1 tablespoon hot water
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil, for frying
For the Sausage and Egg Scramble
- 4 hot dogs, sliced into 1/4-inch rounds
- 4 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Sabzi Mayo (Herb Mayonnaise)
- 1/2 cup mayonnaise
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons green onions, scallions, finely chopped
- 1 teaspoon lemon juice, freshly squeezed
For Assembly
- 4 large flour tortillas
- vegetable oil, as needed, for toasting
Instructions
- 1
Prepare the Pickled Onions: Thinly slice the red onion. In a small saucepan, combine the pomegranate vinegar, water, and granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat. Place the sliced red onion, coriander seeds, and cracked dried limes in a heatproof jar. Pour the hot brine over the ingredients. Let cool to room temperature, then cover and refrigerate for at least 30 minutes, or preferably longer.
⏱️ 20 min - 2
Make the Piaz Dagh (Caramelized Onions): Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened, about 8-10 minutes. Add the turmeric powder and continue to cook, stirring frequently, until the onions are deeply caramelized and dark golden brown, about another 10-15 minutes. Set aside.
⏱️ 25 min - 3
Prepare the Sabzi Mayo (Herb Mayonnaise): In a small bowl, combine the mayonnaise, finely chopped fresh dill, fresh parsley, green onions, and fresh lemon juice. Stir well to combine. Taste and adjust seasoning if needed. Set aside.
⏱️ 5 min - 4
Cook the Saffron Hash Brown: Grate the russet potatoes and place them in a clean kitchen towel. Squeeze out as much excess moisture as possible. In a small bowl, bloom the ground saffron threads with 1 tablespoon of hot water; let sit for 5 minutes. In a medium bowl, whisk the 2 large eggs with the bloomed saffron, kosher salt, and black pepper. Add the squeezed grated potatoes to the egg mixture and mix thoroughly to combine.
⏱️ 10 min - 5
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Add the potato mixture, pressing it down evenly to form a single hash brown patty. Cook for 7-10 minutes per side, until golden brown and crispy. Remove from the skillet and cut into rectangular pieces. Set aside.
⏱️ 20 min - 6
Cook the Sausage and Egg Scramble: In the same skillet (or a separate one), heat 1 tablespoon of olive oil over medium heat. Add the sliced hot dogs and sauté until golden brown and slightly crispy, about 5-7 minutes. Crack the 4 large eggs directly into the pan with the hot dogs. Season with kosher salt and black pepper. Gently scramble the eggs until cooked through but still soft, about 3-5 minutes. Set aside.
⏱️ 12 min - 7
Assemble the Burritos: Warm the large flour tortillas according to package directions (microwave, dry skillet, or oven). Lay a warm tortilla flat. Spread a generous layer of Sabzi Mayo over the entire surface. Place a few pieces of Saffron Hash Brown on one side of the tortilla, followed by a portion of the Sausage and Egg Scramble, some Piaz Dagh, and a spoonful of the Pickled Onions.
⏱️ 5 min - 8
Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a compact burrito. Repeat with the remaining tortillas and fillings. Heat a dry skillet over medium-high heat. Place the rolled burritos seam-side down in the hot skillet and toast for 2-3 minutes per side, or until golden brown and crispy. Cut each burrito in half and serve immediately.
⏱️ 10 min