This is another Persian dish. While the whole world is crazy over Shakshuka, let's take a look at this elegant Nargessi Esfanaj. Instead of tomatoes based, this dish is spinach based. Like Shakshuka, this is also a very simple dish which uses only a few ingredients. You know what they always say, "simplicity is the ultimate sophistication".
What I love about this dish is how citrusy and earthiness the flavors are. You get the hints of citrus from the lemon, orange juice and zest, you get the earthy flavors from the turmeric and spinach. To finish off the dish, I drizzle saffron infused water over the top which adds another stacking layer of funky umami.
As I said earlier, this is a simple dish to make. All in all, it should take less than an hr from start to finish. And it all happens in 1 skillet. This will be a great side to a main dish and it will be fantastic for a light afternoon lunch this Xmas season (when everything is so hectic). I really hope you will give this elegant Persian dish a try.
Olive Oil, 2 TBSP
Yellow Onion Finely Sliced, 1
Garlic Finely Minced, 3 Cloves
Turmeric Powder, 1 TBSP
Spinach Washed and Drained, 500g
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Fresh Orange Juice, 1/2 Orange
Fresh Orange Zest, 1/2 Orange
Sea Salt, Pinch
Black Pepper, Pinch
Saffron, Pinch + 1 TBSP Hot Water
Cast Iron Skillet / Pan With Lid
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add onion.
Season with salt and pepper.
Saute until slightly caramelized. It should take about 10 to 15 mins.
Add in garlic and turmeric.
Saute until aromatic and well combine.
Add in spinach.
Turn the heat down to low.
Cover with lid and cook for 5 mins.
The spinach should wilted down a little.
The bottom pile will be cooked while the top pile might still be raw.
Give it a quick toss so that the cooked pile will be on top and the raw will be at the bottom.
Cover and continue to cook for another 5 mins.
Remove cover and saute to combine well.
Deglaze the skillet with the lemon, orange juices and zest.
Taste and adjust for seasoning with salt and pepper.
Create 4 small wells.
Add in each eggs into each individual wells.
*It is best to crack the eggs into a separate bowl and pour into the wells one at a time rather than cracking directly into the wells.
This is to prevent any shells and if the eggs are bad, it wouldn't ruin the whole dish.*
Turn the heat up to medium.
Cover and continue cooking for 2 mins.
*The period of time depends on how you prefer your eggs to be.*
Immediately remove from heat.
Drizzle the infused saffron water onto the eggs.
Season the eggs with salt and pepper if desired.