A flavorful and aromatic Gilani dish made with sautéed garlic, fresh herbs, and eggs, perfect for a quick and nutritious meal.
Sirabij is a classic dish from Gilan province, located in northern Iran, where garlic and herbs are key components of the local cuisine. The name "Sirabij" comes from "Seer" (سیر), meaning garlic, which is the star ingredient of this dish. This dish is traditionally enjoyed as a quick and healthy meal, often served with Persian rice (kateh) or fresh bread. Its strong garlic flavor is believed to have medicinal benefits, boosting immunity and digestion. Sirabij is simple to prepare yet packed with bold and aromatic flavors, making it a staple in Gilani households.
Ingredients
6-8 cloves garlic, thinly sliced
1 cup fresh herbs (cilantro, parsley, and chives), finely chopped
3 tbsp olive oil or butter
½ tsp turmeric
½ tsp black pepper
½ tsp salt (adjust to taste)
3 large eggs
1 tbsp water or milk (optional, for fluffier eggs)
Directions
Sauté the Garlic:
Heat olive oil or butter in a non-stick pan over medium heat. Add the thinly sliced garlic and sauté for 2-3 minutes, until fragrant and golden. Be careful not to burn the garlic, as it can turn bitter.
Cook the Herbs:
Stir in the chopped herbs and cook for 2-3 minutes, allowing them to release their aroma. Add turmeric, black pepper, and salt, mixing well.
Add the Eggs:
In a bowl, whisk the eggs with 1 tbsp water or milk (optional for fluffier eggs). Pour the eggs into the pan, stirring gently to combine with the garlic and herbs. Cook on low-medium heat until the eggs are set (about 5 minutes).
Serve & Enjoy:
Serve hot with Persian rice (kateh) or warm lavash or sangak bread. Garnish with extra fresh herbs for added flavor.
Recipe Note
Tips & Variations
For a spicier kick, add ½ tsp red pepper flakes.
For extra richness, add 1 tbsp of Greek yogurt before serving.
For a vegan version, replace eggs with tofu and scramble it with the garlic and herbs.
For a more intense garlic flavor, use black garlic or roast the garlic before adding it.
