Heat the oil in a non-stick pot over medium heat. Add the onions and sauté until tender and slightly golden. Add the garlic and sauté for 1 minute.

Add the turmeric powder, coriander and spinach; cook over medium heat for 15 minutes.

Add the mint, 2 1/2 cups hot water, salt and pepper. Cover the pot and cook over medium heat for 20 minutes, stirring occasionally.

Dissolve flour in 3 tablespoons of cold water and add to the stew.

Add the butter and grape verjuice (or lemon juice). Stir well.

Crack the eggs into the center of the pot, do not stir.

Cover the pot and cook for 3-4 minutes. Then stir gently and cook covered until eggs are set. Serve with Persian Rice.