Description
A traditional Persian dish, Nargesi-e Esfenaj features fragrant saffron-infused onions and wilted spinach topped with delicate fried eggs. This nutritious and flavorful meal is perfect for breakfast or a light lunch, combining aromatic spices with the richness of butter and eggs, served with a squeeze of fresh lemon or lime for a zesty finish.
Ingredients
Scale
Spices & Seasonings
- small pinch of saffron
- ¼ tsp ground cumin
- ¼ tsp freshly ground black pepper
Vegetables
- 300g baby spinach
- 2 onions, sliced
Fats & Oils
- 3 tbsp avocado oil, or any other oil
- 2 tbsp melted butter
Other
- 2 free-range eggs, separated
- 2 tbsp boiled water (to infuse saffron)
- 1 lemon or lime, halved, to serve
- bread, to serve (optional)
Instructions
- Infuse saffron: Combine the small pinch of saffron with 2 tablespoons of boiled water and set aside to infuse, allowing the saffron to release its color and aroma.
- Prepare spinach: Rinse the baby spinach thoroughly and leave it to drain in a colander, removing excess water.
- Cook onions: Heat 3 tablespoons of avocado oil in a shallow, non-stick frying pan over low to medium heat. Fry the sliced onions slowly for about 15 minutes until they become golden and caramelized.
- Add spices to onions: Stir in the saffron-infused water, ¼ teaspoon ground cumin, and ¼ teaspoon freshly ground black pepper into the onions. Mix well, then remove the onions from the pan and set aside in a bowl.
- Wilt spinach: Place the drained spinach in the same frying pan, cover it, and cook over medium-low heat for 2 to 3 minutes, stirring occasionally until it wilts and turns dark green.
- Combine spinach and onions: Return the cooked onion mixture to the pan, stirring it into the wilted spinach. Season to taste and spread the mixture into an even layer.
- Create wells for eggs: Make two small gaps in the spinach and onion mixture. Pour 2 tablespoons of melted butter into these gaps, then carefully tip in the egg whites only.
- Cook egg whites: Cover the pan and cook for about 2 minutes or until the egg whites are set.
- Add egg yolks and finish: Gently slide the egg yolks over the set whites, cover again, and cook for an additional 1 to 2 minutes until the yolks reach your desired level of doneness.
- Serve: Serve the dish with lemon or lime halves for squeezing over and optionally with bread for dipping, enjoying the fragrant and rich flavors of the Persian fried spinach and eggs.
Notes
- Using free-range eggs enhances the flavor and quality of the dish.
- Adjust the cooking time for yolks based on your preferred level of runniness.
- For a dairy-free option, substitute melted butter with olive oil or additional avocado oil.
- If you prefer more spice, add a pinch of chili flakes with the cumin.
- This dish pairs beautifully with crusty bread or flatbread for dipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Persian
Keywords: Persian fried eggs, Nargesi-e Esfenaj, spinach eggs recipe, saffron eggs, Persian breakfast, healthy egg dish
