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Sibzamini Tokhm-e Morgh – Baked Potato and Egg سیب زمینی و تخم مرغ

Sibzamini Tokhm-e Morgh - Wrap mit Kartoffel und Ei سیب زمینی و تخم مرغ

Sibzamini Tokhm-e Morgh – Baked potato and Egg Wrap سیب زمینی و تخم مرغ is typical street food from Urmia of northern Iran. It is also very popular in Azardbaijan (Iran) and Tabriz where it is called Yeralma Yumurta (یرالما یومورتا), which means wrap with potato and egg. Especially as the ingredients are absolutely simple and common, this wrap can be found at any corner of the street. It is an all-time favorite for its taste and therefore very popular. A special feature of this dish is that the potatoes and sometimes alos the bread (Sangak) is prepared on small river stones. But it is also prepared with Lavash or Barbari Bread. We call Street Food Ghazay-e Khiabani  غذای خیابانی in Persian.

Sibzamini Tokhm-e Morgh – Baked Potatoe and Egg سیب زمینی و تخم مرغ

I prepared it as well on river stones, but you can simply cook the potatoes in their skins in water as usual. The ingredients are available in every household, potatoes, hard-boiled eggs, either red onions or spring onions and a little flat leaf parsley make this dish irresistible. This combo is not only delicious but the egg and potato provide high-quality protein, which is also very nourishing and will keep you full for a pretty long time. It is high carb food and especially useful for athletes and “hard workers”, i.e. people who work hard physically.

POPULAR STREET FOOD FROM IRAN

Street food also takes a big part in Persia, mostly much healthier than in Germany. I long so much for our walks through the crowded streets of Tehran. On every corner, there’s a takeaway with delicious Persian street food full of flavors. I recommend you to visit one of the oldest and most famous streets in the city center “Si-e-tir”. Here you can try some street food at its best. Some delicious recipes for street food in Iran are already available on my blog. Fresh vegetables are a permanent attraction in the Persian street food scene, often vendors drive around outside on the street with carts selling broad beans (baghali), beet (laboo) and grilled corn (balal). A healthy snack option is lavashak – Persian fruit leather.

SOUPS AND MAIN DISHES AS STREET FOOD

A very popular street food in Iran is headed Ashe Reshteh, a thick soup that you can buy any time of the year. But it tastes best on cold winter days. It proudly deserves the title of the queen of Persian street food. You can get the best Ash-e Reshteh and also Haleem in Tajrish at Seyed Mehdi. Other popular soups are Adassi and Ash-e Shole-Ghalamkar. These are followed by Falafel, Samosa, and Schawarma, which have already made their way to Europe and other parts of the world. I love Persian sandwiches, the most popular are Sandwich-e Sosis Bandari and Sandwich-e Salad-e Olivieh.

Kelaneh – filled lavash bread is another popular street food and beyond that one of my favorites. Other in-between snacks and the all-time best sellers are grilled minced meat skewers (Kabab Koobideh) and grilled liver skewers (Jigar). These are sold as loghmeh, which are wrapped in a piece of bread and topped with chopped parsley.

DRINKS AND DESSERTS STREET FOOD

There are juice stores (Ab Miveh Fooroshi) at each corner, you can buy e.g. Sharbat-e Khaskshir Nabat – a refreshing drink made from Sophia herb seeds, Ab Talebi – Geeistes Cantaloupenwasser, Ab Hendevaneh – Watermelon Lemonade, Basil Seed Drink – Sharbate Tokhme Sharbati, Ab Limo – Lemonade (sugar-free) or of course our national drink Dugh. The most popular desserts, also available in special takeaways are Bastani, Faloodeh, Ab-Havij Bastani, Majoon, Fereni, Shole Zard, and Baghlava, along with our all favorite Persian tea or coffee to go.

INGREDIENTS WRAP

4 slices of lavash bread

4 large potatoes

4 eggs

15 g flat-leaf parsley

1 red onion or 2 spring onions

butter for spreading

salt, pepper

small river stones*

PREPARATION

Wash and dry the river stones well. Place them in a pot and heat on the stove at medium temperature. Once you drop a little water on them and it fizzes and evaporates immediately, the stones are ready and hot.

PREPARATION WRAP

In the meanwhile, boil the potatoes with their skins. Depending on your taste, either remove the peel from the potatoes or place them with their skins on the hot river stones and fry until they are golden on all sides, approximately 30 minutes.

Boil eggs until hard, when potatoes only need about 10 minutes until done.

Finely chop flat-leaf parsley.

Finely dice an onion or cut spring onions into fine slices.

WRAP

Spread butter on bread. Place potatoes (you can use them with or without peel, depending on your taste) on the bread and mash them. Slice the boiled and peeled eggs and place them on top. Season with salt and pepper, garnish with onions or spring onions, and flat-leaf parsley. Fold in the bread at the bottom first so nothing can fall out, then fold in the sides and roll it all up. Wrap in paper and cut in half. Serve immediately. It is best drunk with doogh.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Sibzamini Tokhm-e Morgh – Baked Potato and Egg سیب زمینی و تخم مرغ

Sibzamini Tokhm-e Morgh – Baked potato and Egg Wrap سیب زمینی و تخم مرغ is typical street food from Urmia of northern Iran. 

Course after work cooking, easy recipe, Main Dish, Street Food, vegetarian
Cuisine iran, iranian food, north Iran, persian cuisine, Persian Food
Keyword Sibzamini Tokhm-e Morgh – Baked Potatoe and Egg سیب زمینی و تخم مرغ
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Author Labsalliebe

Ingredients

InGREDIENTS WRAP

  • 4 pieces lavash bread
  • 4 large potatoes
  • 4 eggs hard boiled
  • 15 g flat-leaf parsely finely chopped
  • 1 red onion or finely chopped
  • 2 Spring onions sliced
  • butter for spreading
  • salt, pepper

Instructions

 PREPARATION WRAP

  1. Wash and dry the river stones well.

  2. Place them in a pot and heat on the stove at medium temperature. Once you drop a little water on them and it fizzes and evaporates immediately, the stones are ready and hot.

  3. In the meanwhile, boil the potatoes with their skins.

  4. Depending on your taste, either remove the peel from the potatoes or place them with their skins on the hot river stones and fry until they are golden on all sides, approximately 30 minutes.

  5. Boil eggs until hard, when potatoes only need about 10 minutes until done.

  6. Finely chop flat-leaf parsley.

  7. Finely dice an onion or cut spring onions into fine slices.

  8. Spread butter on bread.

  9. Place potatoes (you can use them with or without peel, depending on your taste) on the bread and mash them.

  10. Slice the boiled and peeled eggs and place them on top.

  11. Season with salt and pepper.

  12. Garnish with onions or spring onions, and flat-leaf parsley.

  13. Fold in the bread at the bottom first so nothing can fall out, then fold in the sides and roll it all up.

  14. Wrap in paper and cut in half. Serve immediately.

Recipe Notes

It is best drunk with Doogh.

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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