I've made it for the first time after we've moved to Iran. It's called gatykliash, an unique Turkmen dish made with yoghurt. I don't find anything similar in Japanese cuisine. How to make - Fry chopped spinach and herb with some amount of rice, then add water and cook until soft. Use salt, pepper and cumin for seasoning. Chopped garlics can be good as well. When they're cooled, mix with yoghurt and serve. Gatyk means yoghurt in Turkmen and ash means herb soup so the translation would be "yoghurt soup". "li" is used when nouns become adjective. Suyt (milk) + chai (tea) = suytlichai (milk tea), for example. Important is that this dish has to be eaten with fish, by the way.
The fish is called "kilka" and they're from Caspian Sea. I guess it's sardine but it's much smaller than the one I know. The fish is troublesome to handle because it's small and scaly. That's probably why it was not sold much at the Wednesday market although it cost only 2000 tomans (approximately sixty cents!) a kilogram. But the taste is excellent. It tastes somehow like caviar (That's how we get excited).
Chi-chan also likes kirka and takes quick bites of raw kirka. So when I remove the scales, I have to lock her in the house and clean them in the garden.
Gatykliash. It's originally a taste of spring.