Nargesi – Spinach, Parsley and Mint Sauté with Poached Eggs (Edit recipe)

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.

5 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

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.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

1 Onion, large, sliced
4 Tbsp Extra Virgin Olive Oil, (or butter, or ghee)
4 cloves Garlic, minced
1/2 tsp Turmeric Powder
3 bunch Spinach, whole or cut into large pieces
1 bunch Parsley, chopped
1/2 cup Mint Leaves, chopped
1 tsp Salt
1/2 tsp Black Pepper
4 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.