Bring a large pot of salted water to a boil over medium heat.

Add the potatoes and cook until tender, 12 to 15 minutes.

Add saffron and turmeric to a small pot with chicken stock and bring to a boil, over medium heat.

Reduce the heat and simmer to reduce the stock by half, about 10 minutes.

Put the frozen peas in a bowl with the sliced red chile pepper and the chopped scallions, allow the peas to defrost.

Toast the mustard seeds, cumin, and coriander in a small skillet over medium-low heat until fragrant, about 2 minutes.

Drain the cooked potatoes well and add them to the bowl with the peas, chile pepper, and scallions.

Pour in the saffron-turmeric-infused chicken stock while the potatoes are still hot.

Sprinkle the toasted seeds over the potato mixture.

Dress the salad with fresh lemon juice and extra-virgin olive oil.

Toss to combine, season with salt to taste, and serve immediately.