Translated by, Samira Hasanzadeh
Source: rasekhoon.net


 

The authentic dish originally belongs to Kandelus Village, in Mazandaran Province.
Ingredients
Soaked Lentils, 2 cups
Spinach, 2 kg
Potatoes, chopped, 3 nos
Milk, 1 liter
Oil, 1/2 cup
Black pepper, 2 teaspoons
Green caraway powder, 1 tsp
Ground Walnuts, 1 cup
Salt, 1 tbsp
Directions
First, cook soaked lentils in a pot filled with some water. Add in milk, the finely chopped spinach, and potatoes and allow to cook a half hour till softened.
Set a frying pan on the burner and grease with oil. Sprinkle in all the spices and sauté well. Add in powdered walnuts and salt. Then add into the pot and allow a couple of minutes till ready. Remove to a serving bowl and garnish with walnuts on top. Serve hot with fresh Persian bread. Bon Appetit!