Spinach and split peas with egg(tareh esfenaj)تره اسفناج

Name: Spinach and split peas with egg(tareh esfenaj)تره اسفناج
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g spinach leaves, chopped; 1 large onion, chppeed; 2 cloves garlic, finely chopped; 4 eggs; Half teaspoon turmeric powder; Half teaspoon cumin powder; One-third cup split peas; Canola oil; Salt; Black pepper

Mina Haghjoo @SpiceIsland2

United Arab Emirates

#mycookbook This is easy spinach egg dish from Ardebil province of Iran. I learnt from my mom who is originally from Ardebil, Eastern Azerbaijan. Cumin is optional. Turmeric is the main spice.#persian

Mina Haghjoo @SpiceIsland2

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Ingredients

1 hour

4 servings

500 gspinach leaves, chopped
1large onion, chppeed
2 clovesgarlic, finely chopped
4eggs
Halfteaspoon turmeric powder
Halfteaspoon cumin powder
One-third cup split peas
Canola oil
Salt
Black pepper

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Steps

1 hour

1

Cook the split peas in water in seprate pot until soft. Drain.Fry the onions in canola oil in frying pan until golden brown. Add garlic and turmeric and cumin and saute few more seconds.
2

Add spinach to frying pan which has fried onion along half cup of water and salt. Cover the pan until spinach leaves whilted.
3

Add cooked split peas with black pepper. Make four hole in the spinach pan. Crack the eggs. Cover the pan half covered until eggs cooked through.
4

Serve tareh esfenaj with naan bread and cherry tomatos, olives, lemon wedges and plain yogurt for easy dinner.