Go Back
+ servings


Omid Roustaei, The Caspian Chef
Spinach, parsley and mint sauté with poached eggs
4.91 from 10 votes
Prep Time 5 mins
Cook Time 40 mins
Course Main Course, Side Dish
Cuisine Persian
Servings 4


  • 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


  • 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.


I like to sprinkle a touch of turmeric, salt and pepper on each egg for flavor and color.
Keyword eggs, herbs, Nargesi, spinach, vegetarian
Tried this recipe?Let us know how it was!