AI-generated image
Sir ghelyeh
Sir ghelyeh (سیر قلیه): Gilan's fried green garlic and herbs with eggs
In early spring, when the rice fields of Gilan are still wet and the markets of Rasht fill with bundles of green garlic, families make sir ghelyeh: young garlic stems and leaves fried slowly with herbs and turmeric, then set with eggs. It is a quick lunch with kateh rice, eaten with a pickle on the side, and it smells of the whole season. The common mistake is frying the green garlic on a high heat, which burns the edges and leaves it bitter instead of sweet. Out of season, use the swap in the ingredients. Chef's tip: a small splash of verjuice or lemon juice just before the eggs go in lifts the whole pan.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 3
Ingredients
To serve
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Heat the 3 tbsp sunflower oil or butter in a frying pan over a medium-low heat. Add the 10 ½ oz green garlic, stems and leaves and fry gently for 8 minutes, stirring, until soft, sweet and just starting to colour.
8 minStep 2: Add the 2 ⅛ oz fresh coriander and dill, mixed, ¾ tsp ground turmeric, ¾ tsp salt and ½ tsp black pepper and cook for 4 minutes more until the herbs are dark and dry-looking.
4 minStep 3: Stir in the 1 tbsp verjuice (abghooreh) or lemon juice. Beat the 4 eggs lightly and pour them over, or crack them in whole if you prefer.
1 minStep 4: Cover and cook on a low heat for 4–5 minutes, until the eggs are just set and no longer glossy on top. Serve with 3 portions cooked kateh rice.
5 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 12 g
- Carbs
- 8 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sir ghelyeh take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of green garlic, stems and leaves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sunflower oil or butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican