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Smashed Potatoes with Soft-Cooked Eggs and Mint (Yeralma Yumurta)

30 minutes

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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.

4

Servings

Tip

Don't steam your eggs for longer than 9 minutes. Soft, barely set yolks add richness and a creamy texture to the dish. If you'd like your yolks very soft and rather runny, steam them for as little as 7 minutes. Don't mash the potatoes until smooth; leave them chunky so they add toothsome texture.

30 minutes

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