This is such a delicioussssssssssss and good finger food, party nibbles or snack. Star of this recipe is spinach. You can use either fresh or frozen spinach leaves. One of other ingredients for this beautiful dish is barberry which is called ‘ Zereshk ‘ in Persian language. Zereshk is dried fruit of Barberries.
Iran is the largest producer of zereshk in the world. Most of the zereshk gardens are located in NE of Iran in Khorasan province.
This red colour fruit is used a lot in Iranian cooking. As adding to the rice ( pilaf/polow), or dish with chicken or adding to Persian frittata ( Kookoo). Also for making zereshk jam and zereshk juice that is very refreshing and delicious with good source of vitamin C.
- 150 g spinach leaves
- ½ onion, chopped
- 1 cup Greek yogurt
- 2 garlic cloves, grated
- 5 eggs
- 3 tbsp chopped walnuts
- 2 tbsp barberry zereshk ( substitute for zereshk might be currant)
- ½ tsp salt
- ½ tsp pepper
- 1 tsp turmeric
- 1 tbsp vegetable oil
Preheat the oven to 180C.
Add spinach leaves with 3 tbsp water to a pot . Cook it for 3-4 minutes. Remove from the heat and squeeze to get ride of extra water.
Pour cooked spinach, onion, spices, oil and eggs in a food processor or a blender. Mix well for 2 minutes or until you have a smooth mixture. Add Chopped walnuts and barberry to the mixture. Combine it.
Cover the baking tray with parchment paper. Pour the spinach mixture in it and with a spoon or a spatula spread the liquid mixture equally in the tray. Cook it in the oven for 15 minutes. We nearly done it.
While spinach get to be ready, add grated garlic and pinch of salt to the Greek yogurt and mix together, set aside.
Once spinach cooked remove from the oven. Allow to cool down. Now, flip over spinach and remove the paper. With a knife cut the spinach into long strips ( as you see in the photos).
Spread garlic-yogurt on each strip and roll it gently. Once all strips rolled out, refrigerate them for an hour and then serve it.