This is a perfect example of a simple and humble Caspian Sea dish in which large amounts of parsley, cilantro, mint, spinach and green onions are finely chopped and cooked down while brilliant and colorful slices of carrot gently soften in this tangy herb sauce. This dish is typically served with fried eggs or pieces of white fish on top and steamed basmati rice.
- 4 bunches parsley finely chopped
- 4 bunches cilantro finely chopped
- 1 bunch mint finely chopped
- 2 bunces spinach finely chopped
- 2 bunches green onions finely chopped
- 6 tablespoons olive oil divided
- 1 large onion diced
- 1 teaspoon turmeric
- 2 cups hot water
- 5 medium sized carrots cut into 1/4 inch slices
- 1-2 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup fresh lemon juice
- Wash and remove the thicker ends of the parsley, cilantro and mint stems and layout on a towel and pat dry. In a food processor, gradually add the herbs, green onions, and spinach and pulse until you have a fine chop. Remove the herbs and set aside.
- In a large dutch oven, over medium heat add 2 tablespoons of olive oil and saute the onion for 10 minutes until the onions are golden brown. Add 1 teaspoon of turmeric and saute for an additional minute. Remove from the pan and set aside.
- In the same pan add the remaining 4 tablespoons of olive oil and all the finely chopped herbs and green onions to the pan. Over medium-high heat, while stirring constantly, saute the herbs for 15-20 minutes. The herbs will first have to get dried out before beginning to saute, so patience is a good virtue here!
- Once the greens have been sauteed adequately and begin to lightly brown, pour in the hot water and stir to mix all of the ingredients. Cover and bring to a gentle boil before reducing the heat to low and cook for 20 minutes.
- Add the sliced carrots, salt, pepper, lemon juice and mix well. Cover and cook for an additional 30 minutes.
- Taste and adjust the seasoning.
- Serve with fried eggs and steamed saffron basmati rice.