Step 1

Preheat the oven to 400°F

Step 2

For the fries, on a large parchment paper-lined baking sheet, toss the potatoes with the rice flour, oil, and 1 teaspoon of salt

Step 3

Spread out so they're not overlapping, then cover the sheet tightly with foil and bake for 15 minutes, for the potatoes to steam and soften slightly

Step 4

Remove the foil, turn the heat up to 425°F and return to the oven for 15 minutes

Step 5

Use a spatula to gently flip the fries over and bake for 20 to 25 minutes more, or until nicely golden and crispy

Step 6

Meanwhile, place the cilantro stems in a small bowl with the vinegar

Step 7

Set aside to pickle gently while you continue with the recipe

Step 8

For the nuts, put the oil into a small frying pan on medium-high heat

Step 9

Once hot, add the pine nuts and almonds and cook, stirring occasionally, until toasted and nicely browned, 2 to 3 minutes

Step 10

Remove from the heat and immediately stir in the nigella seeds, Urfa and Aleppo chiles, paprika, sugar, and ¼ teaspoon of salt

Step 11

Transfer to a bowl and set aside

Step 12

For the tahini yogurt, put all the ingredients into a bowl with ¼ teaspoon of salt and whisk until smooth

Step 13

Add another 1 tablespoon of water, if needed (it will thicken as it sits)

Step 14

To serve, transfer the fries to a plate and drizzle all over with the tahini yogurt

Step 15

Spoon on the nut mixture, followed by the pickled cilantro stems and their liquid