Nargesi Recipe (Persian Spinach and Herbs with Poached Eggs, 45 Minutes)

Name: The One-Pot Persian Recipe I Make for Breakfast, Lunch, and Dinner
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 yellow onion, thinly sliced; 4 cloves garlic, minced; 1/2 teaspoon ground turmeric, plus more for seasoning eggs; 1 pound spinach, coarsely chopped; 1 cup fresh parsley leaves, coarsely chopped; 1/2 cup fresh mint leaves, coarsely chopped; 1 teaspoon salt, plus more for seasoning eggs; 1/2 teaspoon freshly ground black pepper, plus more for seasoning eggs; 4 large eggs; Steamed basmati rice or crusty sourdough bread, for serving

A pan of Nargesi a Persian dish with eggs cooked atop seasoned sauted greens displayed on a countertop next to utensils — Simply Recipes / Shilpa Iyer

Nargesi is one of those simple, comforting dishes I often turn to for quick weeknight dinners. But even though I usually make it for dinner, I love it just as much for breakfast or a light lunch. I’ve always been a big fan of anything green, and when I’m craving veggies, this is the dish I reach for.

What Is Nargesi?

Nargesi comes from the Caspian Sea region of Iran, where fresh local produce and vegetables are a big part of daily cooking. There’s a long tradition there of poaching eggs right into dishes, letting them cook gently in the pan alongside other ingredients. The name "nargesi" comes from "narges," which is the Persian word for the narcissus flower. The dish resembles this flower, with the bright yellow egg yolk sitting in the middle of the green spinach.

In this version, I add parsley and mint to the spinach, which adds a fresh, aromatic layer of flavor that makes every bite tasty and satisfying.

A plate with bread topped with sauted spinach an egg and a side of yogurt with a skillet in the background — Simply Recipes / Shilpa Iyer

The Key Ingredient

Spinach is really the heart of this dish. Buying fresh, whole bunches from the market is usually the more affordable option, but it does take a bit of extra effort. You’ll need to wash the leaves carefully to make sure you remove all the dirt that tends to get caught between the layers.

For something more convenient, pre-packaged spinach that’s already washed is a great alternative. It definitely saves time, though it usually comes with a slightly higher price tag.

Spinach is the leafy green traditionally used in this dish, but I’ve found that Swiss chard works really well, too. Swiss chard doesn’t wilt quite the same way spinach does and won’t release as much liquid, but you can cook it the same way. It’s a nice alternative that adds a little something different while keeping the dish just as delicious.

A skillet containing a dish of sauted greens with poached eggs garnished with a spice or seasoning — Simply Recipes / Shilpa Iyer

Tips for Making Nargesi

To add more flavor to this dish, try caramelizing the onions slowly over low heat for up to 20 minutes. You can do this step ahead of time and the onions will keep well in the fridge for up to 4 days.
If you decide to use Swiss chard, try dicing the stems and cooking them with the onions first so nothing goes to waste. Then, add the leaves afterward.
I love serving this dish on a bed of steamed basmati rice or as a topping for some crusty sourdough bread.
A spoonful of plain, tangy yogurt on the side is a wonderful way to complement the flavors.

Prepared Nargesi or Persianstyle spinach dish with eggs served on plates with yogurt on the side — Simply Recipes / Shilpa Iyer

Nargesi (Persian Spinach and Herbs with Poached Eggs)

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 2 to 4 servings

Cook Mode (Keep screen awake)

2 tablespoons olive oil
1 yellow onion, thinly sliced
4 cloves garlic, minced
1/2 teaspoon ground turmeric, plus more for seasoning eggs
1 pound spinach, coarsely chopped
1 cup fresh parsley leaves, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped
1 teaspoon salt, plus more for seasoning eggs
1/2 teaspoon freshly ground black pepper, plus more for seasoning eggs
4 large eggs
Steamed basmati rice or crusty sourdough bread, for serving

Sauté the onion:

Heat a large frying pan over medium-low heat. Add the oil, then toss in the onions. Sauté the onions, stirring occasionally, until they turn a light golden color, 6 to 8 minutes.
Add the aromatics:

Stir in the garlic and turmeric and sauté until the onions pick up more flavor and color, about 1 minute.
Cook the greens:

Add the spinach and toss it around until it wilts down and releases some of its liquid, about 5 minutes. Add the parsley and mint and season the mixture with the salt and pepper. Give it all a stir, cover the pan with a lid, and let everything cook together for 10 minutes.
Poach the eggs:

Uncover the pan and use a spatula to create four small wells in the spinach mixture. Crack an egg into each well. Sprinkle a small pinch of salt, pepper, and turmeric over each egg.

Cover the pan again and cook until the egg whites are cooked but still soft and the yolks are a little runny, about 5 minutes. If you prefer firmer eggs, give them another couple of minutes to cook through.
Serve:

Serve warm over a bed of steamed basmati rice or with a side of crusty sourdough bread.

Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet over medium heat. Add a splash of water to help keep everything nice and moist.

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Nutrition Facts (per serving)
181	Calories
12g	Fat
10g	Carbs
11g	Protein

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	181
% Daily Value*
Total Fat 12g	15%
Saturated Fat 3g	13%
Cholesterol 186mg	62%
Sodium 743mg	32%
Total Carbohydrate 10g	3%
Dietary Fiber 4g	14%
Total Sugars 2g
Protein 11g
Vitamin C 34mg	168%
Calcium 222mg	17%
Iron 7mg	37%
Potassium 757mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.