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5 from 3 votes

Yeralma Yumurta - Potatoes and Eggs

Yeralma Yumurta – Potatoes and Eggs is a basic Persian dish from Tabriz in the northwest of Iran where my father was born. It’s one of the most famous street foods of the region.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: Mediterranean
Servings: 3 servings
Calories: 319kcal
Author: Shadi HasanzadeNemati


  • 4 medium Potatoes
  • 4 Eggs
  • 2 tbsp Butter softened
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Dried mint
  • 1/2 tsp Crushed red pepper

To serve:

  • Lavash bread
  • Tomatoes
  • Herbs


  • Place the potatoes in a pot, cover with water and boil until fully cooked. 
  • Place the eggs in a pot, cover with water. place on medium heat. Once the water starts boiling, turn the heat off. Cover the pot and let it sit for 12 minutes. You will have hard boiled eggs. 
  • Peel the potatoes and eggs, place them in a bowl and mash using a potato masher or a fork. 
  • Add in softened butter, salt and pepper and mash again. 
  • Serve in a bowl and top with dried mint and crushed red pepper. Serve with herbs, tomatoes and lavash bread. 



  • You can bake the potatoes in the oven. Poke them with a fork, rub with olive oil and bake in the oven for 40-45 minutes until fork tender. 
  • If your potatoes and eggs are not warm enough to melt the butter, you can melt the butter beforehand and add it to the mixture. 
  • You can use chopped fresh mint instead of dried mint. 


Calories: 319kcal | Carbohydrates: 36g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 238mg | Sodium: 961mg | Potassium: 1254mg | Fiber: 7g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 32mg | Calcium: 126mg | Iron: 11mg