Asia
Low-Carb Persian Nargesi Esfenaj
Chef-tested recipe
Persian spinach and eggs scented with caramelised onion, garlic, turmeric, and black pepper
Nargesi esfenaj is a Persian preparation of spinach and eggs, traditionally cooked with onion, garlic, and turmeric. Its name evokes narcissus flowers: the whites and golden yolks appear against the deep green spinach like blossoms. The dish is naturally low in carbohydrate and works at breakfast, brunch, or as a light meal. Good nargesi depends on removing excess moisture from the spinach. If water remains in the pan, the flavour becomes diluted and the eggs steam unevenly. The onions should be taken to a deep gold before turmeric and garlic are added, creating the savoury base familiar in Persian home cooking. The eggs are then nestled into hollows and covered only until the whites set, leaving the yolks as soft or firm as the table prefers.
Recipe at a glance
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide lidded skilletpaid link
- Salad spinnerpaid link
- Heatproof spatulapaid link
- Wooden spoonpaid link
- Small bowlpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
- Measuring spoonspaid link
- Serving platterpaid link
Ingredients
For the nargesi
- Fresh mature spinach, washed and thoroughly dried: 1.2 kg
- Large eggs: 12 (approximately 600 g without shells)
- Yellow onions, thinly sliced: 300 g
- Garlic, finely minced: 25 g
- Extra-virgin olive oilpaid link: 60 ml
- Ground turmeric: 5 g
- Fine sea saltpaid link: 10 g
- Ground black pepper: 4 g
For serving
- Persian cucumber, sliced: 300 g
- Radishes, quartered: 180 g
- Fresh mint leaves: 25 g
- Full-fat plain yoghurt, unsweetened: 300 g
- Ground sumacpaid link: 6 g
Preparation Overview
Wash the spinach in several changes of water and dry it very thoroughly. Mature spinach gives the best body, but baby spinach may be used if cooked in batches. Slice the onions evenly so they brown rather than burn. Prepare six pairs of small hollows in the spinach before cracking the eggs, and have a lid ready to trap enough heat to set the whites.
Method
Brown the onions. Heat the olive oil in a wide lidded skillet over medium heat. Add the onions and 3 g salt, then cook for 12 to 15 minutes until deep golden.
Bloom the spices. Add the turmeric and black pepper and stir for 30 seconds, keeping the spices away from direct high heat.
Add the garlic. Stir in the garlic and cook for 1 minute until fragrant but not brown.
Wilt the spinach. Add the spinach in batches, turning each batch until it collapses enough to make room for the next.
Evaporate the moisture. Add the remaining salt and cook uncovered for 6 to 8 minutes, stirring, until no liquid pools at the bottom.
Make the hollows. Spread the spinach evenly and form 12 indentations with the back of a spoon.
Add the eggs. Crack one egg into each hollow, keeping the yolks intact.
Cover and set. Reduce the heat to low, cover, and cook for 5 to 8 minutes until the whites are opaque and the yolks reach the preferred doneness.
Finish and serve. Dust lightly with sumac and serve with cucumber, radish, mint, and yoghurt.
Beginner Technique Notes
Dry spinach prevents excessive splattering at the start and watery nargesi at the end.
Add turmeric only after the onions brown; prolonged direct frying can make it taste bitter.
Cook the spinach uncovered before adding eggs so steam can escape.
Crack each egg into a small cup first if broken shells or yolks are a concern.
The whites continue cooking under the lid after the heat is switched off, so check them early.
Tips and Variations
A pinch of saffron steeped in 15 ml hot water may be spooned over the finished eggs for a celebratory variation.
Some cooks scramble the eggs through the spinach instead of leaving the yolks whole; both presentations are practical at home.
For a sharper finish, add 15 ml fresh lemon juice just before serving.
Baby spinach works, but its volume collapses dramatically and it may release more water.
Serve yoghurt separately rather than stirring it into the pan so the eggs retain their floral appearance.
Serving Ideas
- Bring the skillet to the table and serve two eggs per person with plenty of spinach. Arrange cucumber, radish, mint, and yoghurt alongside in the style of fresh Persian herbs and vegetables. Flatbread is often welcome with this dish, but it is not required; the vegetables and yoghurt keep the brunch complete and low carb.
Storage
Nargesi is best when the eggs are freshly set. Refrigerate leftovers within 2 hours for up to 2 days. Reheat covered over low heat or in a 160°C oven until 74°C; the yolks will firm during reheating. The cooked spinach base may be prepared up to 2 days ahead and reheated before fresh eggs are added.
Nutritional Value
Allergen Notes
Contains egg and milk through yoghurt. Omit the yoghurt or use an unsweetened dairy-free alternative if necessary. Sumac blends sometimes contain salt or other seasonings; use pure ground sumac.
Frequently Asked Questions
What does nargesi mean?
The name refers to narcissus flowers, suggested by white egg and golden yolk against dark green spinach.
Can frozen spinach be used?
Yes. Thaw it completely and squeeze it very dry before adding it to the browned onions.
Should the yolks remain runny?
That is a matter of preference. Cook just until the whites set for soft yolks or leave the covered pan longer for firm yolks.
Why is my spinach watery?
It was either insufficiently dried or not cooked uncovered long enough before the eggs were added.
Can the spinach base be made ahead?
Yes. Refrigerate it for up to 2 days, reheat thoroughly, then add and cook the eggs just before serving.