Nargesi
Spinach, parsley and mint sauté with poached eggs
Servings: 4
Ingredients
- 3 bunches fresh spinach, cut into large pieces
- 1 large onion, sliced
- 4 tablespoons olive oil, butter or ghee
- 4 cloves garlic, minced
- 1/2 teaspoon turmeric, ground
- 1 bunch fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper, ground
- 4 eggs
Instructions
- Place the spinach in a large frying pan and cook over medium-high heat for 5 to 7 minutes or until the spinach has wilted.
- Place the spinach in a strainer and remove the excess liquid. Do not press or squeeze all of the liquid out of the spinach. Save the liquid for other uses in soups or stews.
- In the same frying pan, add the olive oil and saute the onions over medium heat for 10-15 minutes or until they have turned lightly brown.
- Add the minced garlic and turmeric and saute for an additional 2 minutes.
- Add the spinach, parsley, mint, salt and pepper, cover and cook over medium 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.