Heat canola oil in a non-stick pot over medium heat. Add onions and saute until tender and slightly golden. Add garlic and turmeric powder; stir gently and saute for 1 minute. Add chopped coriander and chopped spinach; saute over medium heat for 15 minutes. Add dried mint, water, salt and pepper; cover the pot and cook over medium-low heat until tender, about 20 minutes, stirring occasionally.
Dissolve flour in 3 tablespoons of cold water; pour it into the stew and stir. Add butter and grape verjuice or lemon juice based on taste (this stew should be sour, I added 1/3 cup verjuice but you can add more or less); stir well.
Crack the eggs into the center of the pot, do not stir.
Cover the pot and cook for 3-4 more minutes. Then stir gently, cover the pot and cook until the eggs are set. Serve with Persian Rice.