📝 About This Recipe
Named after the delicate Narcissus flower (Narges) for its vibrant yellow and white hues, Nargesi is a beloved Persian comfort dish that transforms humble spinach into a gourmet experience. This vegetarian masterpiece features slow-caramelized onions, aromatic turmeric, and earthy spinach, topped with eggs that are softly cooked to perfection. It is a nutritious, soul-warming meal that captures the essence of Iranian home cooking with its balance of simplicity and deep, savory flavors.
🥗 Ingredients
The Vegetable Base
- 1 pound Fresh Baby Spinach (washed and roughly chopped)
- 2 medium Yellow Onions (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (minced)
- 3 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Unsalted Butter (for richness)
The Aromatics
- 1 teaspoon Ground Turmeric (for the signature golden color)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Saffron Threads (bloomed in 1 tbsp hot water)
- 1/4 teaspoon Dried Rose Petals (optional, finely crushed)
The Eggs and Garnish
- 4-5 pieces Large Eggs (at room temperature)
- 1/4 cup Walnuts (toasted and chopped for crunch)
- 1/2 piece Fresh Lemon (for a final squeeze of brightness)
- 1 pinch Red Pepper Flakes (for a hint of heat)
👨🍳 Instructions
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1
Place the washed and chopped spinach in a large dry pot over medium heat. Cover and let it wilt for 3-5 minutes, stirring occasionally. Once wilted, transfer to a colander and press firmly with a spoon to remove as much excess water as possible.
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2
In a large non-stick skillet, heat the olive oil and butter over medium heat until the butter is foaming.
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3
Add the sliced onions to the skillet. Sauté for 15-20 minutes, stirring frequently, until they are deeply caramelized and golden brown (Piaz-Dagh). Do not rush this step as it provides the base flavor.
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4
Add the minced garlic and sauté for another 2 minutes until fragrant, being careful not to burn it.
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5
Stir in the turmeric, salt, and black pepper. Toast the spices for 1 minute to release their essential oils.
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6
Add the squeezed spinach to the skillet with the onions. Sauté for 5 minutes, allowing the spinach to absorb the flavors of the spiced oil and onions.
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7
Pour the bloomed saffron water over the spinach mixture and stir well. Taste and adjust seasoning with more salt or pepper if needed.
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8
Use a spoon to create 4 or 5 small wells or indentations in the spinach mixture.
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9
Carefully crack one egg into each well. Try to keep the yolks intact.
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10
Cover the skillet with a lid and cook for 3-5 minutes. The whites should be set, but the yolks should remain slightly runny (or cook longer if you prefer firm yolks).
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11
Remove from heat. Sprinkle the toasted walnuts and crushed rose petals (if using) over the top.
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12
Finish with a squeeze of fresh lemon juice and a pinch of red pepper flakes before serving immediately from the pan.
💡 Chef's Tips
Caramelizing the onions is the most important step; the sweetness of the onions balances the earthy spinach. Always squeeze the spinach dry after wilting to prevent the dish from becoming watery or soggy. Use fresh spinach rather than frozen for a better texture and more vibrant flavor. If you prefer a more scrambled style, you can lightly break the yolks and swirl them into the top layer of spinach before covering. For an extra layer of flavor, add a teaspoon of Advieh (Persian spice mix) along with the turmeric.
🍽️ Serving Suggestions
Serve with warm Persian flatbread like Sangak, Barbari, or Lavash for scooping. Pair with a side of 'Mast-o-Khiar' (Persian cucumber and yogurt dip) for a cooling contrast. Serve alongside 'Torshi' (Persian pickled vegetables) to cut through the richness of the eggs. A glass of 'Doogh' (savory yogurt drink with mint) is the traditional beverage of choice. For a fuller meal, serve it as a side dish to Saffron Basmati Rice (Chelow).