A recipe from “The Legendary Cuisine of Persia” by Margaret Shaida.
1 Wash the cauliflower and cook in salted water. Mash and leave to cool.
2 Chop the onions and fry in a little oil until soft and golden. Stir in the turmeric and put aside to cool.
3 Wash and chop the parsley. When all the ingredients are cool, mix the cauliflower, flour, baking powder, onions and parsley.
4 Heat enough oil to cover the base of a large frying pan. While the oil heats, beat the eggs until frothy, then stir in the cauliflower mixture. Pour into the hot oil, then immediately reduce the heat, cover and cook over a gentle heat for 25 minutes until firm.
5 Turn over and cook for a further 10 minutes. Serve immediately with mixed pickles and fresh herbs.