Omid Roustaei

Nargesi

Spinach and Herbs with Poached Eggs

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Bitter & Sweet: Global Flavors from an Iranian-American Kitchen
Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

  • About

Nargesi, a humble but scrumptious dish, is something I’d enjoy for breakfast, lunch, or dinner any day! It’s another classic from the Caspian Sea region, known for its bountiful produce, vegetables, and abundant use of eggs.

Ingredients

  • ¼ cup (60 ml) olive oil
  • 1 onion, diced
  • 4

Method

Heat a large frying pan over medium heat, add the oil, and sauté the onion until it turns a light golden color, about 10 minutes.

Stir in the garlic and turmeric and sauté for 2 minutes to layer in more flavor and color.

Add the spinach and toss it around in the pan, making sure it gets coated with the onion, garlic, and turmeric. Keep cooking until the spinach wilts and you not