Spinach With Duck Egg and Almonds (Nargessi) Featured



Spinach With Duck Egg and Almonds (Nargessi)
The Washington Post, September 26, 2012

Immigrant's Table

    Cuisine: Middle Eastern
    Course: Main Course
    Features: Fast


Maziar Farivar, chef and co-owner of Peacock Cafe, puts a gourmet

spin on this humble Persian side dish, which is traditionally

served family-style in Iranian homes. He adds a layer of richness

by sauteing the greens in duck fat and gives the dish a little

chef-driven showmanship with garnishes of dried rose petals and

toasted almonds.

Olive oil or butter can be substituted for the duck fat if you

cannot find it. Duck fat and eggs are usually available at

Balducci's and Dean & DeLuca stores. Dried rose petals can be

purchased at Yas Bakery (703-242-4050) and Assal Market (703-281

-0000), two Vienna-based shops that sell Iranian ingredients.

For more elegant presentation, use a ring to trim/shape the white

of each fried egg.

4 servings

    1 tablespoon duck fat (may substitute unsalted butter or

olive oil)
    1 medium shallot, cut into thin slices
    About 2 pounds spinach, tough stems discarded
    Kosher salt
    Freshly ground black pepper
    1/4 cup golden raisins
    4 duck eggs (may substitute extra-large chicken eggs)
    1 tablespoon dried rose petals (available at Middle Eastern

markets and health food stores)
    2 tablespoons sliced almonds, toasted, for garnish (see NOTE)


Heat the duck fat in a large skillet over medium heat. Add the

shallot and stir to coat, then cook for about 1 minute.

Add the spinach. Season lightly with salt and pepper. Cook just

until the spinach has wilted, then stir in the raisins. Remove

from the heat.

Grease a large nonstick skillet with nonstick cooking oil spray

and place over medium heat. Gently break each egg into the

skillet and cook them sunny side up. Remove from the heat; keep


Just before serving, add the dried rose petals to the spinach

mixture. Divide among individual plates; sprinkle each portion

with some of the toasted almond slices. Place a fried egg on top

of each portion.

NOTE: Toast the nuts in a small dry skillet over medium-low heat

for a few minutes, shaking them to avoid burning, until lightly

browned and fragrant.

Recipe Source:

Adapted from a recipe by Maziar Farivar, chef-owner of Peacock

Cafe in Georgetown.
Tested by Tim Carman for The Washington Post.
E-mail the Food Section with recipe questions.

Deb Lindsey for The Washington Post)

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Nutrition Facts
Information per serving
Calories: 240
% Daily Values*
Total Fat: 14g     22
Saturated Fat: 4g     20
Cholesterol: 622mg     207
Sodium: 340mg    14
Total Carbohydrates: 17g     6
Dietary Fiber: 5g     20
Sugar: 7g   
Protein: 16g
*Percent Daily Value based on a 2,000 calorie diet. Your daily

values may be higher or lower depending on your calorie needs.
Total Fat:     Less than    65g
Saturated Fat:     Less than    20g
Cholesterol:     Less than    300mg
Sodium:    Less than    2,400mg
Total Carbohydrates:     300g
Dietary Fiber:     25g

Source / Full story

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