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Smashed Potatoes with Soft-Cooked Eggs and Mint (Yeralma Yumurta)
Yeralma yumurta, which translates simply as potato egg from the Azerbaijani language, is a popular street food in Tabriz, in northwestern Iran. Smashed potatoes and eggs are spread onto flatbread, which is rolled up for easy eating. For our version—inspired by a recipe from Naz Deravian's new cookbook, “Bottom of the Pot”—we soft-cook the eggs so the yolks stay moist and rich, and perk up the flavors and colors with lemon-pickled red onions, ground sumac and fresh mint. Thin, rectangular sheets of lavash are the best choice for bread, but if it’s not available, use pita bread or naan instead; these types of bread are thicker than lavash and were especially good when warmed before topping.
small red onion, quartered and thinly sliced
tablespoons lemon juice, plus lemon wedges to serve
01In a small bowl, stir together the onion, lemon juice and 1 teaspoon kosher salt. Set aside. Fill a large saucepan with about 1 inch of water. Place a folding steamer basket in the pan, cover and bring to a boil over medium-high.
This is a delicious and interesting dish. But it by no means takes 30 minutes to prepare, unless you have a team of interns doing all the prep. Between peeling and cutting the potatoes, and soft boiling the eggs, and preparing the pickled onion, and cooking the potatoes, and preparing the flatbread, and chopping the mint, this dish took at least 90 minutes.