Spinach, eggs, and herbs come together in this comforting, earthy Easy Nargesi Recipe — a Persian-inspired dish that feels like home.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I still remember the first time I made Nargesi. It wasn’t planned — honestly, it happened because I had nothing else in the fridge except spinach, some eggs, and a handful of herbs that were this close to giving up on life. You know that feeling, right? When you stare into the fridge hoping something new will magically appear?
Anyway, I was exhausted, it was raining (because of course it was), and I just wanted something warm and real. My grandma used to make a version of this when I was a kid — though, in true grandma fashion, she never wrote it down. She’d just hum, sprinkle turmeric like fairy dust, and somehow it always came out perfect. I didn’t have her touch, but I tried to channel it that night.
So I chopped, stirred, and cracked those eggs right into the greens — and when I saw that golden turmeric bubbling at the edges, I swear I felt this wave of calm wash over me. It was like every busy, tired part of my brain just exhaled. That’s the thing about real food. It doesn’t have to be fancy to feel like love.
Why You’ll Love This Easy Nargesi Recipe?
You know how some recipes just get you? This is one of those. It’s fast, it’s forgiving, and it doesn’t ask for much. You sauté a few things, crack a few eggs, and boom — dinner (or breakfast… or honestly, 2 a.m. comfort meal).
It’s also one of those sneaky “healthy but comforting” recipes. You’ve got all that spinach, parsley, and mint — but it doesn’t taste like a salad pretending to be dinner. It’s cozy and earthy and has that kind of warmth that only comes from turmeric and garlic doing their thing in a hot pan.
Plus, there’s something really grounding about it. Maybe it’s the colors — all those deep greens and golden yellows — or maybe it’s just the simplicity. But every time I make this, I feel like I’ve reset a little. You know what I mean?
Ingredient Notes:
Before we cook, let’s talk about what’s actually going in here — because this dish proves you don’t need 27 ingredients to make something good.
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Olive Oil & Onion: The foundation. Don’t rush the onions; let them go golden. It’s where all the flavor builds.
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Garlic & Turmeric: Oh man, the smell when these hit the pan? Instant serotonin. Turmeric gives that earthy depth and gorgeous color.
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Spinach: The heart of the dish. It shrinks down fast, so don’t be shy — pile it in.
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Parsley & Mint: The secret duo. Parsley for freshness, mint for that surprising little zing.
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Eggs: The soul. Crack them right into the greens and let them poach until just soft.
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Salt & Pepper: Don’t overthink it. Seasoning makes the magic happen.
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Rice or Bread: Optional but let’s be honest — dipping that bread into the yolk is the moment.
How To Make Easy Nargesi?
Step 1 – Sauté the onion.
Start with a little olive oil in a big pan over medium heat. Add your onions and just… take your time. Don’t rush it. You want them golden, not burnt — the kind that smell sweet and mellow, like you actually know what you’re doing (even if you don’t).
Step 2 – Add garlic and turmeric.
Once the onions are soft, toss in the garlic and turmeric. Stir them around until your kitchen smells like heaven. Seriously, if someone walks in right now, they’ll think you’ve been cooking all day.
Step 3 – Cook the greens.
Now add your spinach. It’s going to look like a ridiculous amount, but trust me, it’ll wilt down to nothing. Once it does, throw in the parsley and mint. Season with salt and pepper. Cover the pan, let it all cook together for 10 minutes, and just let it do its thing.
Step 4 – Crack the eggs.
Now the fun part. Uncover the pan and make little wells in the greens. Crack an egg into each one. Sprinkle a bit more turmeric, salt, and pepper on top because — why not? Cover again and let the eggs steam gently until the whites are set but the yolks are still runny. (If you like firm yolks, that’s your call. I’m a runny yolk person, though. Always will be.)
Step 5 – Serve.
Scoop it up with rice or tear into it with crusty bread. Don’t bother with forks and knives — this is finger food disguised as dinner.
Storage Options:
If you’ve got leftovers — first of all, how? — just tuck them into an airtight container and pop them in the fridge for up to 4 days. When you reheat, add a splash of water or oil to loosen it back up. It won’t be quite as pretty the next day, but it’ll still taste like home.
Variations and Substitutions:
This Easy Nargesi Recipe is one of those dishes that plays nice with whatever’s hanging out in your kitchen.
Want To Save This Recipe?
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No spinach? Kale, chard, or even arugula will work.
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No mint? Try basil, cilantro, or dill — each brings its own twist.
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Feeling fancy? Add feta or a drizzle of yogurt.
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Need heat? Red chili flakes, baby.
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Vegan version: Skip the eggs and throw in chickpeas or tofu cubes instead. Still hearty, still delicious.
What to Serve with Easy Nargesi?
Honestly, this dish doesn’t need much, but here are a few ideas:
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Basmati Rice: Classic and perfect.
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Crusty Bread: For scooping up the spinach and those dreamy yolks.
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Yogurt or Tzatziki: Adds a cooling contrast that just works.
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Cucumber-Tomato Salad: Because balance.
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Tea or Wine: Depending on the time of day (no judgment here).
Frequently Asked Questions:
Can I use frozen spinach?
Yep. Just thaw it completely and squeeze out the extra water, or you’ll end up with soup.
Can I skip the mint?
You can, but it’s kind of what makes this dish sing. Still, parsley alone works fine.
Is it okay to reheat with eggs?
Totally. The yolks will firm up, but the flavor stays amazing.
There’s something deeply comforting about this Easy Nargesi Recipe. Maybe it’s the simplicity — just greens, eggs, and a few pantry staples — or maybe it’s the way it reminds me of sitting in my grandma’s kitchen, waiting for that first scoop of steaming spinach and yolk on rice.
Either way, it’s the kind of meal that humbles you in the best way. It’s not loud or showy — it’s soft, honest, and quietly beautiful. And honestly? We could all use a little more of that kind of food in our lives.
So if you’ve got a few eggs and some greens lying around, give this a try tonight. Worst case, you’ll end up with a pan full of golden, garlicky happiness. Best case? You’ll fall in love with it, just like I did.
So… are you going team runny yolk or firm? Don’t leave me hanging here.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Nargesi Recipe
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion thinly sliced
- 4 cloves garlic minced
- ½ teaspoon ground turmeric plus additional for seasoning eggs
- 1 pound fresh spinach coarsely chopped
- 1 cup fresh parsley leaves coarsely chopped
- ½ cup fresh mint leaves coarsely chopped
- 1 teaspoon salt plus additional for seasoning eggs
- ½ teaspoon freshly ground black pepper plus additional for seasoning eggs
- 4 large eggs
- Steamed basmati rice or crusty sourdough bread for serving
Instructions
Sauté the Onions
- Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they become soft and golden, approximately 6 to 8 minutes.
Add the Aromatics
- Incorporate the minced garlic and ground turmeric. Stir for about 1 minute, allowing the mixture to release its aroma and deepen in color.
Cook the Greens
- Add the chopped spinach to the skillet and sauté until wilted and reduced in volume, around 5 minutes. Stir in the parsley and mint, then season with salt and black pepper. Mix well, cover with a lid, and let the greens cook together for 10 minutes, allowing the flavors to meld.
Poach the Eggs
- Uncover the pan and use a spatula to create four small wells in the greens. Crack an egg into each well. Lightly sprinkle the eggs with additional salt, pepper, and turmeric. Cover again and cook until the egg whites are firm but the yolks remain slightly runny, approximately 5 minutes. Cook longer if a firmer texture is desired.
Serve
- Transfer to serving plates and enjoy warm with steamed basmati rice or slices of crusty sourdough bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
