Nargesi-e Esfanaj
20
- Prep Time10 min
- Total Time25 min
- Makes4 servings
Produced by Colleen Nicholson, Photography by Christie Vuong, Food Styling by EshunMott, Prop Styling by Madeleine Johari
In this Iranian/Persian dish, the eggs can be scrambled directly into the spinach or poached on top for those who love a runny yolk moment. Some recipes add mint or parsley to the wilted greens and saffron in addition to or in place of the turmeric. Feel free to do the same if you have them on hand.—Tara O’Brady
Ingredients
3 tbsp butter or olive oil
1 red onion, thinly sliced
3 garlic cloves, minced
1/2 tsp kosher salt
10-12 cups baby spinach
1/2 tsp turmeric
4 large eggs
Chopped mint and parsley
Instructions
Melt butter in a large frying pan over medium. Add onion. Cook, stirring often, until golden and soft, about 10 min. Add garlic and salt. Season with pepper. Cook for 2 min.
Stir in spinach, in large handfuls if needed, until it wilts, about 8 min. Stir in turmeric.
Make four wells in spinach mixture with the back of a spoon, then crack an egg into each. Cook, uncovered, until white is set but yolk is still runny for sunny-side-up eggs, 3 to 5 min. Garnish with chopped herbs. Serve immediately with barbari flatbread or simit.
Kitchen tip
Barbari is an Iranian flatbread that can be found in grocery stores and specialty bakeries, while simit is a braided Turkish bread ring covered in sesame seeds.
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Tara O’Brady is an award-winning food writer, culinary host and consultant who has worked on a variety of television projects.
