Tareh Recipe: Fried Spinach, Garlic, and Eggs

This fried spinach recipe hails from the northern province of Iran: Gilan. It is one of the few vegetarian recipes to be found in Iranian cuisine. Like most Iranian recipes, it is served with rice. With few ingredients and steps, it sounds deceptively simple, yet always manages to give newbies trouble. Ingredients: 5 oz fresh spinach 2 bunches green onions 5-6 garlic cloves Fresh squeezed lemon juice (1 lemon) handful of parsley 3 eggs 1 tspn cumin 1 tspn turmeric 1 tspn cinnamon salt and pepper 1/4 cup olive oil   Wash the spinach and chop coarsely in food processor. Pat spinach dry with a towel. In a dutch oven, or heavy pot, cook the spinach over low heat for roughly 5-10 minutes or until it starts to dry out. While spinach is cooking, chop garlic cloves, green onions, and parsley in food processor. Once the spinach looks dry--and might be steaming-- add oil and raise the temperature to medium-high. Add chopped garlic, green onions, and parsley. Fry for 10 minutes, stirring frequently to avoid burning the greens. The spinach should be shrinking significantly during this stage. Mix in spices,  and salt and pepper to taste. After 10 minutes, turn the heat to low and continue frying for another 15-20 minutes, stirring occasionally. If you notice the spinach sticking to the pan, add a bit more olive oil. The spinach should go from a bright green to a dark, almost ugly, green. Break 3 eggs into the pan and let cook for a minute before incorporating into the spinach. Once the eggs are cooked through, stir in the lemon juice. Serve immediately! The final product should look something like this. This is enough to serve two for dinner (with rice) or multiple folks as an appetizer.