This is a stable dish served on Nowruz, the Persian New Year, as it uses herbs to symbolize rebirth and eggs to symbolize fertility. The exact beginning of the Nowruz occurs when the season changes from winter to spring on the vernal equinox.
- 1 cup chopped parsley
- 1 cup chopped green onion
- 1/2 cup chopped Cilantro
- 1/4 cup chopped dil
- 1/2 cup chopped spinach
- 6 large eggs
- 1/4 cup walnuts,chopped
- 2 tablespoon barberries
- 1 tablespoon all-purpose flour (for gluten-Free and Paleo style use Arrowroot Powder)
- 3 tablespoon olive oil
- 1 teaspoon salt (dont add too much salt because it can become bitter)
- 1/4 teaspoon black pepper
Mix all the ingredients except oil in a large bowl. Mix well until all nicely incorporated.
Heat oil over medium high heat in a nonstick skillet. Add herb mixture; cover and cook for about 20 minutes on medium-low or until the top is firm and puffed. Cut into 4 wedges; and carefully flip each piece. Add additional oil if needed. Cover, cook for another 15 to 20 minutes or until the bottom is golden brown.
Place the wedges on a serving platter, garnish with a sprinkling of sauteed barberries and some walnuts, and serve with bread.
Tips: If you cannot find barberries , dried cranberries make a delicious substitute.
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