- 200 g fresh coriander, finely chopped
- 250 g fresh spinach, finely chopped
- 2 tablespoons dried mint
- 6 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 5 eggs
- 1/3 cup grape verjuice or lemon juice
- 8 tablespoons oil
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 2/3 teaspoon turmeric powder
- salt & pepper to taste
Heat the oil in a non-stick pot over medium heat. Add the onions and sauté until they become tender and lightly golden. Then, add the garlic and cook for another minute.
Add the turmeric powder, coriander, and spinach, and cook over medium heat for 15 minutes.
Then add the mint, 2 1/2 cups of hot water, salt, and pepper. Cover the pot and simmer over medium heat for 20 minutes, stirring occasionally.
Dissolve the flour in 3 tablespoons of cold water, then add it to the stew.
Add the butter and grape verjuice (or lemon juice), stirring well to combine.
Carefully crack the eggs into the center of the pot without stirring.
Cover the pot and cook for 3-4 minutes. Then gently stir and continue cooking, covered, until the eggs are set. Serve with <a href="https://www.cookingandcooking.com/recipe.php?recname=Persian-Rice"\" class="linkInLine" target="_blank">Persian Rice</a>.