| Nargesi Esfanaaj
Ingredients: (3
servings)
Directions:
Wash spinach and cut into small pieces. Slightly cook with half a
cup of water and a bit of salt over medium heat for a few minutes.
Drain water (using the back of a spoon to squeeze extra water from
spinach).
Fry onions in oil in a non-stick pan until golden. Add spinach and
fry for a few more minutes. Flatten the surface using the back of
a spoon and break the eggs on top, taking care not to break the
yoke. Add salt and pepper and cover the pan until eggs are cooked
but the yoke should remain soft.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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