Persian
Nargesi
Nargesi is a homely Persian spinach and egg dish, fragrant with slowly fried onion, garlic, and turmeric. The eggs are nestled into the greens and cooked until the whites set while the yolks stay soft.
Watch it madeLifeStyle By Sana · 2:07
Ingredients
- Fresh spinach450g
- Eggs4 large
- Yellow onion1 medium, thinly sliced
- Garlic2 cloves, minced
- Ground turmeric1/2 tsp
- Neutral oil or olive oil2 tbsp
- Unsalted butter1 tbsp
- Salt3/4 tsp, or to taste
- Black pepper1/4 tsp
Method
- Wash the spinach thoroughly, shake off excess water, and roughly chop the leaves and tender stems.
- Warm the oil in a wide skillet over medium heat, add the sliced onion, and fry slowly until deep golden and lightly crisp at the edges, about 12 minutes.
- Add the garlic and turmeric and stir for 30 seconds until fragrant, taking care not to burn the garlic.
- Add the spinach in handfuls, stirring until it wilts down, then season with salt and black pepper.
- Cook the spinach mixture uncovered for 5 to 7 minutes, stirring occasionally, until the excess liquid has evaporated and the greens look glossy.
- Stir in the butter, then make 4 small wells in the spinach with the back of a spoon.
- Crack one egg into each well, sprinkle the eggs lightly with salt and pepper, and cover the skillet.
- Cook over medium-low heat for 4 to 6 minutes, until the whites are set and the yolks are still soft, or longer if you prefer firm yolks.
- Serve immediately from the skillet with warm sangak, barbari, or lavash.
Common questions
Can I substitute frozen spinach for fresh spinach in Nargesi?
Yes. Thaw it fully, then squeeze out as much water as possible before cooking. Use less than you would fresh spinach by volume, since frozen is more compact. Expect a shorter simmer time, because it’s already wilted.
How long should the onions cook, and how dark should they get?
Cook the onions slowly over medium heat for about 12 minutes until deep golden and lightly crisp at the edges. They should be richly browned, not burnt. If they color too fast, lower the heat to avoid bitterness.
What are the most common mistakes when making Nargesi?
The biggest mistakes are not cooking off the spinach liquid, burning the garlic, and overcooking the eggs. Also avoid salting too heavily at the start, since the greens will shrink and the dish can end up too salty.
Can I make Nargesi ahead of time, and how should I store leftovers?
Yes, but it’s best fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a covered skillet over low heat. The yolks will firm up, so the texture won’t be quite the same.
What should I serve with Nargesi?
Serve it hot with flatbread like sangak, barbari, or pita to scoop up the spinach and eggs. It also works with rice, yogurt, or fresh herbs on the side. A squeeze of lemon adds brightness if you like.