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We hope you got benefit from reading it, now let’s go back to spinach and split peas with egg(tareh esfenaj)تره اسفناج recipe. To cook spinach and split peas with egg(tareh esfenaj)تره اسفناج you only need 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spinach and split peas with egg(tareh esfenaj)تره اسفناج:
- Provide 500 g of spinach leaves, chopped.
- You need 1 of large onion, chppeed.
- You need 2 cloves of garlic, finely chopped.
- Get 4 of eggs.
- Take Half of teaspoon turmeric powder.
- You need Half of teaspoon cumin powder.
- You need of One-third cup split peas.
- You need of Canola oil.
- Get of Salt.
- Get of Black pepper.
Steps to make Spinach and split peas with egg(tareh esfenaj)تره اسفناج:
- 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..
- Add spinach to frying pan which has fried onion along half cup of water and salt. Cover the pan until spinach leaves whilted..
- 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..
- Serve tareh esfenaj with naan bread and cherry tomatos, olives, lemon wedges and plain yogurt for easy dinner..
This is Pistachio and Apricot jam cookie, or as we call in Iran, "Shirini Morabaii," which translates to jam cookies! These are butter cookies that are lightly scented with rosewater and vanilla; filled with sweet tart apricot jam and sprinkled with chopped pistachios. Melt butter in a pan over medium/low heat and add spinach and roasted red peppers. Beat eggs with milk and add to pan. Continue to cook over medium/low heat until eggs begin to set, then add feta cheese.
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