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Grind the saffron in a pestle and mortar
Pour over 3-4 tbsp of boiling water or one ice cube and let it rest for 5 minutes
Boil the potatoes until fork tender, and then set them aside
Once cooled, on a baking-paper lined oven tray, press them down with the bottom of a cup
Mix together 5 tbsp of olive oil, the minced garlic and ⅓ of the saffron water
Spread the mixture over the potatoes
Bake at 180C for 45 minutes or until crispy
Sautee the onions in 2-3 tbsp of oil
Add a sprinkle of salt and 1 tsp of turmeric once translucent
Set the lid on and leave it on a low heat for 10 minutes
Remove the lid and keep stirring occasionally for a further 20 minutes
Whisk together the yoghurt, tahini, lime juice and the rest of the saffron water
Fold in the onions and mix gently
When ready to serve, add in the crispy potatoes and roughly mix