Nargesi-e Esfenaj is a delicious Persian dish of tender spinach, sweet caramelised onions and eggs. It’s simple, comforting and full of flavour, and perfect for breakfast, brunch or even a light lunch or dinner.
The name Nargesi comes from Gol-e Narges, the daffodil flower, because the green spinach and the golden egg yolks look just like its colours.
In this version, I fry some of the onions a little longer for a beautiful golden garnish, and add a few optional spices for an extra layer of flavour.
Watch me make Nargesi step by step on video in my online course, Maman’s Table.
Time
Prep: 10 min
Cook: 30–35 min
Total: 40–45 min
Ingredients (serves 2)
300g fresh baby spinach
2 medium onions, thinly sliced
3 free-range eggs
3 tbsp avocado oil or another neutral cooking oil, plus a little extra for frying the garnish
2 tbsp butter
Salt, to taste
Optional
A small pinch of ground saffron, infused in 1 tbsp freshly boiled water
¼ tsp sumac, plus a little extra for garnish
A pinch of smoked paprika
A pinch of chilli flakes
To serve
Fresh lemon or lime
Your favourite bread
Method
1. Prepare the ingredients
Wash the spinach thoroughly, if necessary, and leave it to drain in a colander. Peel the onions, cut them in half and slice them thinly. If using saffron, infuse a small pinch in 1 tbsp freshly boiled water and set aside.
2. Caramelise the onions
Heat 3 tbsp oil in a large, shallow frying pan (one with a lid) over low to medium heat. Add the onions and fry them gently for about 15 minutes, stirring occasionally, until soft and beautifully golden. If using saffron, add the saffron water towards the end for a lovely golden colour and delicate aroma. Lift out about three-quarters of the onions and set them aside: they go back in with the spinach later.
3. Make the golden onion garnish
Leave the remaining quarter of the onions in the pan, add a little more oil and keep frying until they turn a deeper golden colour. Lift them into a small sieve with a slotted spoon and let the excess oil drain away. They firm up slightly as they cool. Set aside for the garnish.
4. Cook the spinach
Add the spinach to the same pan over low to medium heat. Don’t worry if the pan looks too full: spinach loses a lot of its volume as it cooks. Cover with the lid and let it steam for 2–3 minutes, until the leaves begin to wilt, then take off the lid and stir gently.
5. Cook off the moisture
Keep cooking, stirring occasionally, until all the spinach has softened and turned a deep green. Let any excess liquid evaporate so the finished dish isn’t watery. Chef’s tip: if all the spinach won’t fit at once, add as much as you can, cover and let it wilt, then add the rest and repeat.
6. Combine the spinach and onions
Return the reserved caramelised onions to the pan and combine them with the spinach. Add the butter and stir until melted. Season with salt. For my personal twist, I add a little sumac here too: its gentle tang goes beautifully with the sweet onions, but it’s entirely optional. Spread the mixture evenly across the pan.
7. Separate the eggs
Carefully separate the egg whites from the yolks into two bowls, keeping the yolks whole. Chef’s tip: this gives you much better control. The whites can cook fully before the yolks go in, so the yolks stay soft and runny if that’s how you like them.
8. Cook the egg whites
Pour the egg whites over the spinach, spreading them across the pan. Cover and cook over low heat for about 2 minutes, until the whites are mostly set.
9. Add the egg yolks
Gently place the yolks on top of the whites, spacing them evenly. For an optional finishing touch, sprinkle over a little sumac, smoked paprika and chilli flakes. Cover again and cook gently for another 1–2 minutes, depending on how runny you like them. Keep an eye on them: the heat of the pan keeps cooking the eggs.
10. Garnish and serve
Take the pan off the heat once the eggs are just how you like them. Scatter the golden onions over the top and serve straight away with fresh bread and a squeeze of lemon or lime. Nooshe jan!
Hami’s tips
The secret to beautiful onions: Take your time. Cooking them gently brings out their natural sweetness without burning them, and the deeper golden onions on top add another layer of flavour and make the dish look even more inviting.
Optional saffron: A little saffron lifts the colour and aroma of the onions, but the dish is just as delicious without it.
Don’t let it get watery: The lid lets the spinach steam in its own moisture and wilt quickly. Add it in batches if you need to, but make sure the liquid has evaporated before the eggs go in.
Make it your own: Sumac, smoked paprika and chilli flakes aren’t part of a traditional Nargesi, but I love the tang, colour and gentle warmth they bring.
Serve it fresh: Nargesi is at its best straight from the pan, while the spinach is warm and the yolks are still soft.
I’d love to see your Nargesi! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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