Persian meals are usually served along with a plate full of fresh and seasonal herbs and vegetables (sabzi khordan) such as tarragon, basil, chives, mint, parsley, cilantro, radishes and scallions. Cooking with herbs and vegetables is an essential part of Persian cooking. In addition to our meat based dishes we have our delicious and healthy vegetable foods as well. I often remind my kids to eat their fruits and veggies everyday! It's perhaps a part of being a mom that you tend to repeat things till you get the results you wish and hope for! It takes a certain skill, patience and perseverance to teach your children about nutrition and healthy food and to feed them well. Sometimes I feel as if I'm in a competition with the neighborhood pizzeria and Taco Bell and they get to win many times! I try to serve fresh herbs, green salads and fruits with every meal of the day.
This recipe is adapted from Najmieh Batmanglij's Food of Life
2 cups frozen chopped spinach, thawed and drained
1 large onion, thinly sliced
1-2 cloves of garlic, minced
1/3 teaspoon turmeric
Salt and pepper to taste
Oil for frying (I used olive oil)
- Heat oil in a large skillet over medium heat, saute onion till golden brown, add garlic, turmeric and saute for another 5 minutes.
- Add spinach, season to taste with salt and pepper. Cook for 5-7 minutes on medium heat.
- Break the eggs one at a time into a small bowl and then gently place it on top of the vegetables.
- Cover and cook for few minutes until the eggs are set.