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Ghelgheli Esfenadj - Spinatklösse nach persischer Art قلقلی اسفناج

Ghelgheli Esfenadj - spinach dumplings persian style قلقلی اسفناج

A typical recipe from Ramsar along the Caspian Sea.

Gericht After Work Cooking, easy recipe, Quick & Easy, Quick Recipe, vegetarian
Länder & Regionen Iran, persian cuisine, persian food
Vorbereitungszeit 20 Minuten
Zubereitungszeit 10 Minuten
Portionen 18 small pieces
Autor Labsalliebe

Zutaten

INGREDIENTS FOR SPINAT DUMPLINGS

  • 500 g spinach  fresh
  • 2 2 potatoes  floury
  • 1 egg
  • 1 tbsp. Piaz Dagh (fried onions) homemade
  • 1 tsp. turmeric*
  • salt, pepper 

INGREDIENTS SPINACH-ONION SAUCE

  • 1 onion
  • 1 tsp. turmeric*
  • 500 g spinach fresh
  • salt, pepper

TOPPING

  • 1 tbsp. Piaz Dagh (fried onions) homemade

Anleitungen

PREPARATION SPINACH DUMPLINGS 

PREEPARATION 

  1. Wash spinach well, steam for 10 minutes and then let them cool down. After they have cooled down, press them out thoroughly. 

  2. Boil the potatoes until soft, let them cool down a bit and grate them finely on a grater.

SPINACH DUMPLINGS PREPARATION

  1. Mix boiled spinach, grated potatoes, beaten egg, fried onions and spices in a bowl and then form small dumplings. 

  2. Heat the oil in a pan and fry the dumplings well on each side. 

SPINACH AND ONION SAUCE

  1. Heat some oil in a pan, fry the onions until golden and sprinkle with turmeric.

  2. Wash the spinach well, drain it and add it to the onions in the pan, add turmeric, some water and cook it shortly. Add salt and pepper as you like.

SERVING

  1. In a bowl add some spinach-onion sauce and place a few spinach dumplings on top. Garnish with fried onions.

Rezept-Anmerkungen

The small spinach dumplings can also be easily frozen and baked in the oven as required.