Paghazeh Kuku

The dish is tried in Kermanshah Province, originally.
Ingredients
Paghazeh, 500 g
Flour, 1 to 2 tbsp
Onion, 1 no
Eggs, 4 to 5 nos
Salt and turmeric, as per taste
Garlic clove, finely grated, 1 no
Oil, for frying, 1 tbsp
Once the spring is on, if you go to the vegetables markets throughout Kermanshah, you will see fresh leeks in different types. One is called Paghazeh, which is a medicinal herb and applied in cuisines like Burani, Sabzi Polo, and Kuku. It is perfect for alimentary diseases and those who suffer from stomach and intestine pains.
Now the procedure
Take a big mixing bowl and combine together finely chopped Paghazeh,grated garlic and onions, flour, and season to taste with salt and turmeric. Crack in the eggs and whisk well. Put the oil in a non-stick frying pan and let it gets hot. Pour the mixture inside the pan and close the lid. Reduce the heat to low and let it cook steadily. Once one side is fried and brown, flip it over to fry the other side as well. Transfer to your desired platter in a whole form or in wedges. Garnish with rings of tomatoes and red bell pepper. Serve it either with rice or bread. But bread is preferable. Bon Appetit!