Nargesi (Persian Spinach Poached Eggs)

I've always loved anything green, and when I'm in the mood for leafy vegetables, this is the dish I choose. 

A beautifully presented plate of Nargesi, sitting on a textured tablecloth.

Nargesi is a classic Persian spinach and egg dish with the most beautiful meaning behind it. The name comes from “narges,” the Persian word for the narcissus flower, because the bright yellow egg yolk nestled into the greens is said to resemble the flower. It is also part of a long tradition of gently cooking eggs right into flavorful dishes, letting them slowly set in the pan with all the herbs and spices.

Nargesi is one of those simple Persian recipes that feels comforting, fresh, and nourishing all at once. Made with sautéed spinach, fragrant herbs, turmeric, garlic, and soft eggs, it comes together in one pan but still feels so flavorful and satisfying.

For this recipe, I used my Caraway pan since Nargesi comes together in one pan, from sautéing the onions and greens to gently cooking the eggs right on top. I love this dish because it is easy enough for a weekday meal but still feels special when served with warm basmati rice or crusty bread. It is packed with greens, full of protein, and such a beautiful way to bring fresh Persian flavors to the table.

Ingredients for a delicious Nargesi arranged on a table: fresh spinach, boiled eggs, red onions, and garlic.

Nargesi Ingredients

• 2 tablespoons olive oil

• 1 red onion, thinly sliced

• 3 cloves garlic, minced

• 1/2 teaspoon ground turmeric

• 1 pound spinach, coarsely chopped

• 1 cup fresh parsley leaves, coarsely chopped

• 1/2 cup fresh mint leaves, coarsely chopped

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 4 large eggs

How to Make Nargesi

1. Sauté the onions:

   Heat a large frying pan over medium-low heat. Add the olive oil, then add the sliced onions. Sauté, stirring occasionally, until the onions are light golden, about 6 to 8 minutes.

   
   

   Add the garlic, turmeric, salt, and pepper. Stir and sauté for about 1 minute, until fragrant.

   
   

2. Cook the greens:

   Add the chopped spinach to the pan. Stir until the greens wilt down and release some of their liquid, about 5 minutes.

   
   

3. Poach the eggs:

   Use a spatula to create four small wells in the spinach mixture. Crack an egg into each well. Sprinkle a small pinch of salt, pepper over each egg.

   
   

4. Add the eggs:

   Cover the pan again and cook until the egg whites are cooked but still soft and the yolks are a little runny, about 5 minutes. If you prefer firmer eggs, give them another couple of minutes to cook through.

   
   

5. Serve:

   Warm up a fluffy crusty bread or serve it over a bed of steamed basmati rice.

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Final Thoughts

Nargesi is one of those simple, nourishing dishes that feels effortless but still so satisfying. It is packed with greens, herbs, and protein, making it a great way to get something vitamin-dense on the table without overcomplicating breakfast, lunch, or dinner.

I love serving it warm with fluffy basmati rice or a piece of crusty bread to soak up the soft eggs and flavorful spinach. It is easy, comforting, and full of fresh Persian flavor, perfect for the whole family.