Entree: Iran – Caspian / Gilan – سیرابیج ➤ Sīrābīj (A garlicky Gilani-style sautéed egg and herb dish traditionally served warm with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, finely diced, approx. 6 oz (170 g)
- 10 cloves (about 2 7/8 oz (80 g)) garlic, minced
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 ml) ground black pepper
- 1 1/2 tsp (7.5 ml) kosher salt, divided
- 1 cup (30 g) fresh cilantro, chopped
- 1 cup (30 g) fresh dill, chopped
- 1/2 cup (20 g) fresh chives or spring onion greens, chopped
- 6 large eggs, approx. 10 5/8 oz (300 g)
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1/4 cup (60 ml) water or light chicken stock
- 2 cups (400 g) cooked basmati rice, for serving (optional)
- 1 tbsp (15 ml) plain yogurt or sour cream for garnish (optional)

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, finely diced, approx. 6 oz (170 g)
- 10 cloves (about 80 g) garlic, minced
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (2.5 ml) ground black pepper
- 1 1/2 tsp (7.5 ml) kosher salt, divided
- 1 cup (30 g) fresh cilantro, chopped
- 1 cup (30 g) fresh dill, chopped
- 1/2 cup (20 g) fresh chives or spring onion greens, chopped
- 6 large eggs, approx. 300 g
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1/4 cup (60 ml) water or light chicken stock
- 2 cups (400 g) cooked basmati rice, for serving (optional)
- 1 tbsp (15 ml) plain yogurt or sour cream for garnish (optional)

Instructions

1. Heat the vegetable oil and 1 tbsp (14 g) unsalted butter in a wide skillet over medium heat until shimmering.
2. Add the diced onion and 3/4 tsp (3.75 ml) of the salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes.
3. Add the minced garlic and turmeric; cook 1–2 minutes more until garlic is fragrant but not browned.
4. Stir in the chopped cilantro, dill, and chives and cook 1 minute to wilt the herbs and release their aroma.
5. In a bowl, whisk the eggs with the water or stock, remaining 3/4 tsp (3.75 ml) salt, and black pepper.
6. Reduce heat to medium-low and pour the beaten eggs evenly into the skillet; let them sit briefly 10–20 seconds, then gently scramble with a spatula, folding until just set but still moist, about 2–3 minutes.
7. Remove from heat, stir in 1 tbsp (14 g) unsalted butter and the lemon juice, adjust seasoning, and let rest 1 minute.
8. Serve warm spooned over steamed basmati rice or with flatbread; garnish with a dollop of yogurt if using.