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