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 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 |
| Calculated per serving. | |
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