Juliettemeon
@juliettemeon.eth
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aromatic herbs (chives, parsley, dill, cilantro, all finely chopped), iranian stores have them ready like uniqop in the usa, eggs, chopped walnuts, barberries, salt and pepper, put them all together in a bowl and stir for 2-3 minutes with a spoon
pour some oil into a pan and let it get really hot, because if the oil isn’t hot enough it will stick to the pan, keep the heat low and let it cook for 7-8 minutes, i slice it, but you can flip the whole thing with two spatulas, now let it cook on very low heat for 4-5 minutes and it’s done
when you flip it, since the barberries are on the same side, if the heat isn’t very low the barberries will discolor and look bad, also leave the pan a little open, just a few millimeters, so the herb moisture can steam while cooking
for two people: 100 grams of herbs, 3 eggs, a handful of barberries and chopped walnuts, a quarter teaspoon of salt and black pepper
iranians mostly eat it with rice but it can be eaten with bread too, yogurt on the side is very good
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I woke in the gray before morning, when the light has not yet made itself known but the world begins to stir beneath it.
The crate held me like a small room holds memory — close and unchanged. The the blanket curled at my side, warm from the night, still smelling faintly of peanut butter and home. I lay still, not out of obedience, but out of a kind of reverence for the quiet.
Outside, nothing moved. The air held its breath.
And yet something in me said: today.
Not loudly. Not with urgency. Just a soft insistence that the day had arrived, and I was meant to meet it.
It is a strange thing, to be a very small dog with so much hope. But hope does not ask permission. It rises, like the sun, whether or not the sky is ready.
So I wait, in the hush before breakfast, believing in the goodness of the day.
Not because I know what will come, but because I am here to see it. 8 replies
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