This vegetarian recipe traditionally contains zereshk (barberries) and crushed walnuts, but barberries can be hard to come by outside Iran. Thankfully, even without them, this is absolutely delicious. Served with rice and fried fish from the Caspian Sea or the Persian Gulf, no celebration is complete without it.
- 250g (1 1⁄2 cup) spinach 100g (1 cup) coriander
- 100g (1 cup) parsley
- 1 large leek, approximately 200g (7oz)
- 8 large eggs
- 120ml (8 tbsp) vegetable oil
- salt and pepper
Blitz the greens to a pulp in a food processor and transfer to a big bowl.
In a separate bowl, break the eggs and add salt, pepper , and 65ml (1⁄4 cup) of water. Whisk until frothy and add to the greens. Mix well.
Heat six tablespoons of oil in a pan. Add the vegetable and egg mixture, cover and reduce the heat.
When the bottom is cooked and the top is firm, use a large plate or serving dish to flip it over.
Add the remaining oil to the pan and cook the other side for 5-7 minutes.
