Sosis bandari (Persian chopped hot dog sandwich)

If the sausages are floppy, boil them in water about 3 to 4 minutes to tighten the skin; pull out and cool.

Slice about 7 mm thick on a diagonal for more surface area to crisp.

Heat 2 1/2 tbsp vegetable oil over medium high until shimmering. Fry the slices in a single layer in batches, about 90 seconds a side, flipping, about 4 to 5 minutes in total until deeply browned. Remove.

Slice three medium onions into 3 to 4 mm strips and separate the layers.

Over medium heat, add the onions to the pan with 1 1/2 tbsp more oil and 1/2 to 1 tsp salt; toss, add a splash of water, cover and cook about 3 minutes.

Stir to dissolve the brown bits, cover again and cook about 5 minutes more.

Uncover and cook about 12 more minutes until fully wilted and caramelized, deglazing with a splash of water if they stick.

Add 3 cloves minced garlic and cook about 2 minutes until fragrant. Add 50 g tomato paste and fry 2 to 3 minutes.

Add 1 tsp turmeric, 1 tsp cayenne, about 1 tsp chilli flakes, 1/2 tsp curry powder and 1/2 tsp black pepper; fry a few minutes, deglazing with water, until very fragrant.

Mix in some water to make it saucy, return the hot dog slices, and cook a few minutes until heated through.

Halve a crusty soft roll, spread mayo on both sides, add lettuce and tomato slices, top with the sausage mixture and a few pickled cornichons, and close.