Persian-style potato salad

Ingredients for 4 servings:

• 500 g potatoes, small
• 1 shallot(s)
• 2 garlic cloves
• 200 g peas, fine, fresh or frozen
• 2 tbsp yogurt
• 1 lime(s)
• 1 flatbread(s)
• 2 tbsp olive oil
• ½ tsp mustard seeds
• ½ tsp turmeric
• ¼ tsp cumin
• ¼ tsp chili powder
• 1 handful of fresh coriander, alternatively parsley
• some salt
• some pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Wash the unpeeled potatoes and cook them in plenty of salted water for about 16 to 18 minutes, not quite cooked through. Drain them in a colander, vent the water, and let them cool slightly. Peel them and carefully cut them into 1 cm cubes. Heat the oil in a pan until very hot. Fry the mustard for about a minute. Then add the chopped shallot and the crushed or minced garlic. Add all the spices and about a quarter teaspoon of pepper. Cook everything together over low heat for about five minutes, until the shallot is translucent. Meanwhile, cook the peas in boiling water for two to three minutes, drain well, and let them drain well in a colander. Add the potatoes and peas to the shallot and spice mixture and stir everything gently. Cook the potatoes over low heat for about two to three minutes until the potatoes have finished cooking and season again with salt and pepper. Remove the pan from the heat and let the salad cool to room temperature. Before serving, roughly chop the coriander and mix it in. Cut the lime into wedges and fold them in along with the yogurt. If desired, warm the flatbread briefly in the oven and then serve with the salad.