Nargesi – Spinach, Parsley and Mint Sauté with Poached Eggs
Nargesi’s origin is back in the Caspian Sea region of Iran, where produce and vegetables are abundant. Spinach is a cherished and prized leafy green that is not only eaten raw in salads but also cooked in various stews. It is a common belief in Iran that spinach adds flavor and more importantly a certain level of viscosity to stews. In this dish, spinach is combined with parsley and mint to achieve a flavorful balance and a pleasant mouth experience.
PREP TIME
5 minutes
COOK TIME
40 minutes
INGREDIENTS
10
Serves: 4
Ingredients
- 111 Onion, large, sliced
- 4 Tbsp4 Tbsp4 Tbsp Extra Virgin Olive Oil, (or butter, or ghee)
- 4 cloves4 cloves4 cloves Garlic, minced
- 1/2 tsp1/2 tsp1/2 tsp Turmeric Powder
- 3 bunch3 bunch3 bunch Spinach, whole or cut into large pieces
- 1 bunch1 bunch1 bunch Parsley, chopped
- 1/2 cup1/2 cup1/2 cup Mint Leaves, chopped
- 1 tsp1 tsp1 tsp Salt
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper
- 444 Eggs
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Saute the onions in a large frying pan over medium heat for 10-15 minutes or until they have turned lightly golden.
- Add the minced garlic and turmeric and saute for an additional 2 minutes.
- Add the spinach and keep tossing it around until they have mostly wilted and you begin to see some liquid extracted from the spinach.
- Add the chopped parsley and mint, and season with salt and pepper. Cover and cook over medium-low heat for 15 minutes.
- Use a spoon to pull back some of the spinach to make a small space, and crack an egg into it. Continue until all the eggs have been cracked into the pan.
- Cover and cook for about 5 minutes over low heat. The eggs should be cooked, but somewhat soft and runny.
- Serve with Persian flat breads or steamed basmati rice with a side of plain yogurt.
Notes
I like to sprinkle a touch of turmeric, salt and pepper on each egg for flavor and color.
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My Notes:
About This Recipe
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Breakfast Coconut Free Dairy Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Other Paleo Pescetarian Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 146 |
| Fat: | 14 g |
| Carbohydrates: | 5 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 555 mg |
| Fiber: | 3 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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