Parsi Potatoes with Egg

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

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This aromatic Parsi potato and egg dish, traditionally known as Sali Per Eedu, is a wonderful example of Parsi comfort food. The recipe combines tender, turmeric-stained potatoes with the fragrant crunch of mustard seeds and fresh curry leaves. Unlike a standard omelettete, the eggs are whisked into a light, cloud-like mousse and steamed directly over the savoury potato base, creating a beautiful contrast in textures that is both delicate and deeply satisfying.

As a versatile vegetarian main, this dish works perfectly for a festive brunch or a nutritious midweek supper. The addition of roasted cashews provides an earthy crunch, while a squeeze of fresh lime cuts through the richness of the spiced potatoes. It is a wholesome, flavourful meal that celebrates the vibrant store-cupboard spices and fresh herbs central to Parsi cuisine.

Ingredients for Parsi Potatoes with Egg

900g small to medium yellow-fleshed potatoes such as Yukon Gold
2 ملعقة كبيرة زيت نباتي
1 teaspoon brown mustard seeds
1 ملعقة صغيرة من بذور الكمون
20 to 30 fresh curry leaves
3 to 4 fresh green serrano chillies, slit to the stem
1 بصلة كبيرة، مقطعة إلى شرائح رفيعة
1/2 ملعقة صغيرة كركم
1 cup coarsely chopped coriander
3 large eggs, separated
60ml water
التزيين: شرائح الليمون
fried or roasted cashews
chopped coriander

How to make Parsi Potatoes with Egg

Cover potatoes with cold water by 1 inch in a medium saucepan, then stir in 1 tablespoon salt and simmer until not quite tender, about 8 minutes. Drain potatoes and cool slightly. Peel potatoes, then quarter and slice about 1/2 inch thick.

Heat oil in a 12-inch skillet over medium heat until it shimmers, then cook mustard and cumin seeds until a shade darker and mustard seeds begin to pop, about 45 seconds. Add curry leaves and chillies and cook, stirring, 30 seconds. Add onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in turmeric and 1 1/2 teaspoons salt, then add potatoes and cook over low heat, stirring occasionally, until potatoes are tender, 10 to 14 minutes. Discard chillies, then stir in coriander and salt to taste.

Transfer to a 10-inch heavy skillet with a high-domed lid (or use a metal bowl or inverted skillet as a lid) and keep warm, covered, over very low heat.

Beat egg whites with a pinch of salt until they just hold stiff peaks. Lightly beat yolks with a fork, then stir in a spoonful of beaten whites to lighten them. Fold in remaining whites gently but thoroughly. Drizzle water around edge of skillet and spread eggs evenly over surface of potatoes. Increase heat and bring liquid just to a simmer (to create steam). Cover skillet, then reduce heat to low and cook until surface is dry and slightly springy to the touch, 12 to 14 minutes.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.