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 popular in Azerbaijan (Iran) and Tabriz, where it is called Yeralma Yumurta (یرالما یومورتا), which means wrapped with potato and egg. This wrap is found on any corner of the streets in Iran, as the ingredients are simple and very common. It is an all-time favorite for its taste and popularity. A feature of this dish is that the potatoes and sometimes the bread (Sangak) are prepared on small river stones. It can also be prepared with Lavash or Barbari Bread. In Iran, we call Street Food Ghazay-e Khiabani غذای خیابانی.

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

I prepared it on river stones, but you can cook the potatoes in their skins in water as usual. Every household has the ingredients available to get started, such as potatoes, hard-boiled eggs, red onions or spring onions, and a little flat-leaf parsley. 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 long time. It is high carb food and especially useful for athletes and “hard workers”, especially for people who work physically.

POPULAR STREET FOOD FROM IRAN

Street food also plays 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, we have a takeaway with delicious Persian street food full of flavors. I recommend visiting one of the oldest and most famous streets in “Si-e-tir” Street in Tehran. Just 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. 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 popular street food in Iran is 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 Haleem in Tajrish at Seyed Mehdi. Other popular soups are Adassi and Ash-e Shole-Ghalamkar, 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 popular ones are Sandwich-e Sosis Bandari and Sandwich-e Salad-e Olivieh.

Kelaneh- filled lavash bread is another popular street food and 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, 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 are Bastani, Faloodeh, Ab-Havij Bastani, Majoon, Fereni, Shole Zard, and Baghlava, along with our 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

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