Nargesi | Persian Spinach Omelet

Nargesi is a very popular Persian dish originally from north of Iran. This easily made omelet is one of the bests you can try. The omelet is made from spinach and eggs.

Nargesi is a one-pot dish. There are also some other one-pot dishes in Best One-Pot Persian Recipes Ever.

This traditional Persia dish is very quick and you can whip it up in a flash, just like the other quick recipes in 10 easy recipes to whip up in a flash!.

The name of the dish is because of its shape after it is made. The omelet resembles daffodils and it is named after it, as daffodil is narges in Persian. It is also sometimes called “gol dar chaman” which reminds us of the other Persian northern dish Baghali ghatogh.

The dish is really delicious and you will love the taste. It can be made for breakfast or can be a light dinner or lunch. Don’t doubt, make it and you will not regret. Now let’s get started.

Nargesi | Persian Spinach Omelet Recipe

PersianGood Team

Nargesi is a very popular Persian dish originally from north of Iran. This easily made omelet is one of the bests you can try. The omelet is made from spinach and eggs.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course, Side Dish

Cuisine persian

Servings 4 people

Ingredients

  

• 4 Eggs
• 500 g Spinach
• 3 cloves Garlic
• 2 Onions
• Oil as much as required
• Salt as much as required
• Pepper as much as required
• Turmeric as much as required

Instructions

 

• Wash the spinach and chop them carefully. Be aware that the chopped onions should be even in size.
• Now it is times to cook the spinach. Leave them in a suitable pot and place it on the gas burner and let it cook well. 15 minutes will be enough for the spinach. You do not need to add water to the pot for the spinach to become cooked. The initial water is enough.
• Whilst the spinach is being cooked, wash the onions and peel them. Then dice them into pieces. Pick a pan and grease it with oil and heat it up. When the oil is hot saute the onions and make them golden.
• Wash the garlics and peel them, then grate them and add them to the onions. Wait till the garlics are softer. Add turmeric and stir fry until you have an even mixture.
• When the garlic and onion is fried well, it is time to add the cooked spinach. Remember that the spinach should be dry when you add it to the pan. So when you cooked the spinach rinse it and then dry it. Stir fry the ingredients for a while. Add some salt and pepper to the content and stir fry a little more.
• Now it is the eggs’ turn. Break the eggs on the spinach mixture and put the lid of the pan and let it cook completely. The heat must be low.
• Now your nargesi is ready, you can serve it with bread or rice and yogurt preferably for the dinner meal.

Helping Notes to Have a Better Nargesi

• You can beat the eggs and add them to the spinach content or you can leave them just the way they are. It all depends on your personal taste.
• To have a better and fancier Nargesi you can add some diced or powdered walnut to the dish.
• The smaller you dice the onions the tastier your nargesi will become.
• You can use some bell peppers to have a more fragrant and more flavorful Persian spinach and eggs.
• You can push the spinach mixture to a side of the pan and break the eggs on the other side and have them cooked separately.
• Using minced meat is not common in Persian cuisine but if you desire, you can add some minced meat to the nargesi based on your taste.
• This dish is a fantastic choice for vegetarians. If you are a vegetarian, you’d better not to miss the dish.
• This recipe is suitable for 4 people. If you want to serve it for more people, just use math and make the ingredients more.

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