Nargesi is a kind of easy, comforting dishes I typically flip to for fast weeknight dinners. But though I normally make it for dinner, I like it simply as a lot for breakfast or a light-weight lunch. I’ve at all times been a giant fan of something inexperienced, and once I’m craving veggies, that is the dish I attain for.
What Is Nargesi?
Nargesi comes from the Caspian Sea area of Iran, the place recent native produce and greens are a giant a part of day by day cooking. There’s an extended custom there of poaching eggs proper into dishes, letting them cook dinner gently within the pan alongside different components. The title “nargesi” comes from “narges,” which is the Persian phrase for the narcissus flower. The dish resembles this flower, with the intense yellow egg yolk sitting in the midst of the inexperienced spinach.
In this model, I add parsley and mint to the spinach, which provides a recent, fragrant layer of taste that makes each chunk tasty and satisfying.
Simply Recipes / Shilpa Iyer
The Key Ingredient
Spinach is actually the guts of this dish. Buying recent, complete bunches from the market is normally the extra inexpensive choice, nevertheless it does take a bit of additional effort. You’ll want to scrub the leaves rigorously to ensure you take away all of the grime that tends to get caught between the layers.
For one thing extra handy, pre-packaged spinach that’s already washed is a good various. It undoubtedly saves time, although it normally comes with a barely increased price ticket.
Spinach is the leafy inexperienced historically used on this dish, however I’ve discovered that Swiss chard works rather well, too. Swiss chard doesn’t wilt fairly the identical means spinach does and gained’t launch as a lot liquid, however you may cook dinner it the identical means. It’s a pleasant various that provides slightly one thing totally different whereas maintaining the dish simply as scrumptious.
Simply Recipes / Shilpa Iyer
Tips for Making Nargesi
- To add extra taste to this dish, strive caramelizing the onions slowly over low warmth for as much as 20 minutes. You can do that step forward of time and the onions will hold effectively within the fridge for as much as 4 days.
- If you determine to make use of Swiss chard, strive dicing the stems and cooking them with the onions first so nothing goes to waste. Then, add the leaves afterward.
- I really like serving this dish on a mattress of steamed basmati rice or as a topping for some crusty sourdough bread.
- A spoonful of plain, tangy yogurt on the facet is a superb solution to complement the flavors.
Simply Recipes / Shilpa Iyer
Cook Mode
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2 tablespoons olive oil
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1 yellow onionthinly sliced
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4 cloves garlicminced
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1/2 teaspoon floor turmericplus extra for seasoning eggs
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1 pound spinachcoarsely chopped
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1 cup recent parsley leaves, coarsely chopped
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1/2 cup recent mint leavescoarsely chopped
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1 teaspoon saltplus extra for seasoning eggs
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1/2 teaspoon freshly floor black pepperplus extra for seasoning eggs
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4 massive eggs
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Steamed basmati rice or crusty sourdough bread, for serving
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Sauté the onion:
Heat a big frying pan over medium-low warmth. Add the oil, then toss within the onions. Sauté the onions, stirring often, till they flip a light-weight golden shade, 6 to eight minutes.
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Add the aromatics:
Stir within the garlic and turmeric and sauté till the onions decide up extra taste and shade, about 1 minute.
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Cook the greens:
Add the spinach and toss it round till it wilts down and releases a few of its liquid, about 5 minutes. Add the parsley and mint and season the combination with the salt and pepper. Give all of it a stir, cowl the pan with a lid, and let every part cook dinner collectively for 10 minutes.
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Poach the eggs:
Uncover the pan and use a spatula to create 4 small wells within the spinach combination. Crack an egg into every effectively. Sprinkle a small pinch of salt, pepper, and turmeric over every egg.
Cover the pan once more and cook dinner till the egg whites are cooked however nonetheless delicate and the yolks are slightly runny, about 5 minutes. If you like firmer eggs, give them one other couple of minutes to cook dinner by way of.
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Serve:
Serve heat over a mattress of steamed basmati rice or with a facet of crusty sourdough bread.
Keep any leftovers in an hermetic container within the fridge for as much as 4 days. Reheat within the microwave or in a skillet over medium warmth. Add a splash of water to assist hold every part good and moist.
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| Nutrition Facts (per serving) | |
|---|---|
| 181 | Calories |
| 12g | Fat |
| 10g | Carbs |
| 11g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 2 to 4 |
|
| Amount per serving | |
| Calories | 181 |
| % Daily Value* | |
| 12g | 15% |
| Saturated Fat 3g | 13% |
| 186mg | 62% |
| 743mg | 32% |
| 10g | 3% |
| Dietary Fiber 4g | 14% |
| Total Sugars 2g | |
| 11g | |
| Vitamin C 34mg | 168% |
| Calcium 222mg | 17% |
| Iron 7mg | 37% |
| Potassium 757mg | 16% |
| *The % Daily Value (DV) tells you the way a lot a nutrient in a meals serving contributes to a day by day weight loss plan. 2,000 energy a day is used for basic vitamin recommendation. | |
Nutrition data is calculated utilizing an ingredient database and needs to be thought of an estimate. In instances the place a number of ingredient options are given, the primary listed is calculated for vitamin. Garnishes and optionally available components usually are not included.
