Categories: Cheese/eggs, Iranian 
      Yield: 4 servings 
  
           -JUDI M. PHELPS 
      2 c  Spinach; finely chopped 
  1 1/2 c  Green onions; finely 
           -chopped 
    1/2 c  Parsley; finely chopped 
    1/4 c  Coriander; chopped 
      1 tb Dill; chopped 
      1 tb Tarragon; chopped 
      2 tb Tareh (garlic chives); 
           -chopped 
      1 tb Flour 
           ;salt 
           Freshly ground black pepper 
      8    Eggs 
    1/4 c  Ghee or butter 
  
  Vegetables and herbs must be well washed and dried before chopping 
  and measuring.  Chopping can be done very speedily and efficiently in 
  a food processor if desired.  Accurate measuring of greens is not 
  essential to success of this dish. 
   
  Combine greens in a bowl.  Mix flour with 1 teaspoon salt and pepper 
  to taste and sprinkle over greens, then toss well.  Beat eggs until 
  frothy and pour over greens.  Stir well to combine and adjust 
  seasoning.  Heat butter in a 9-inch round casserole dish or deep cake 
  pan in a moderate oven.  Swirl to coat sides and pour in egg mixture. 
   
  Bake in a moderate oven, one shelf above center, for 45-50 minutes 
  until set and top is lightly browned.  If insufficiently browned when 
  set, place briefly under a hot grill.  Serve hot, cut in wedges, with 
  yogurt and flat bread.  Also good served cold.  Serves 4.  Source: 
  The Complete Middle East Cookbook by Tess Mallos. 
   
  Shared and MM by Judi M. Phelps. 
  jphelps@shell.portal.com or jphelps@best.com