Ghalyeh Tokhmemorgh

The dish belongs to the Khuzistan Province, originally.
Eggs, 5 nos
Herbs, dill and coriander, 500 g
Wheat flour, 1 cup
Onion and garlic, a few
Tamarind, 1 tbsp
Salt and turmeric, as per taste
Dried lime powder, as per taste
Oil, as required
Water, as required
Tomato paste or fresh tomatoes, finely chopped, a few
Procedure
In a proper pot greased with oil sauté chopped onion and garlic respectively. Wash the aromatic herbs and chop nicely. Then transfer into the onion and garlic pot. Crack Eggs in a bowl and beat well. Then pour into the pot. After that add a tablespoon of tomato paste, or fresh chopped tomatoes.
Dissolve Tamarind in a cup of water and add to the pot as well. Equally, put the flour in a cup of water and mix well till there is no lump. Add them as well.
At the end of the process, season to taste with salt, turmeric and dried lime powder. Put the lid on and let the content cook well over a low-medium heat. Once ready, remove to a platter and serve with fresh Persian bread. Bon Appetit everybody!