Name: Spinach Narcissus (Nargesi-ye esfenaj)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 2 cloves garlic, peeled and thinly sliced; ¼ teaspoon freshly ground black pepper; 1½ pounds (675 g) fresh spinach, washed and coarsely chopped, or 1 package (10-oz/280 g) frozen spinach, chopped; ½ cup (40 g) chopped fresh parsley or; 2 large onions, peeled and finely chopped; 4 tablespoons oil, butter, or ghee*; ¼ cup (30 g) of your favorite cheese, grated (optional); 1 teaspoon sea salt; 4 eggs; ½ cup (40 g) chopped fresh mint or 3 tablespoons dried; ¼ teaspoon red pepper flakes (optional)

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
50 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

4 tablespoons oil, butter, or ghee*
2 large onions, peeled and finely chopped
2

Asia
Iran
Main course
Starter
Snack
Side dish
Vegetarian
Southeast Asia
Gluten-free

Method

In a 10-in/25cm skillet, heat 3 tablespoons oil over medium-low heat until hot. Brown onions and garlic. Add the spinach and herbs, cover and allow to cook for 2 minutes. Uncover, season with salt and the peppers, and sauté for 5 minutes over medium heat.
Spread out the spinach mixture evenly in the skillet. Reduce heat to low. Use the handle of a wooden spoon