Nargesi – Spinach and egg with toasted walnuts and barberries



1 packet of fresh baby spinach leaves (100g)

1 egg

Half a medium sized onion

1 small clove of garlic

1 Table spoon oil (cooking oil of your choice)

1g walnuts (optional garnish)

A pinch or two of barberries (optional garnish)

Pinch of salt

Pinch of  pepper


Pour 1 tablespoon of oil in a non stick pan or pot. Add chopped onions and fry until slightly golden brown. Add the spinach and allow to wilt, stir occasionally until all the spinach has wilted.  Add the crushed garlic, salt and pepper and stir.

Finally add the egg and stir vigorously until the egg is scrambled in the with spinach and there is no juice / water left from the spinach in the pan.

Remove from the heat.

Walnut and Barberry garnish (optional)

For the walnuts and barberries, toast the walnuts in a frying pan and sprinkle over the Nargesi with the barberries.

Note: Before eating you will need to wash the barberries in a sieve as these can have a lot of grit.

Serving suggestion

Nargesi can be eaten with all types of bread, it is mostly eaten with either Sangak or Lavash Naan or can taste pretty good between toasted Ciabatta  or French bread.

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