Spinach With Duck Egg and Almonds (Nargessi)
The Washington Post, September 26, 2012
Cuisine: Middle Eastern
Course: Main Course
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
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.
1 tablespoon duck fat (may substitute unsalted butter or
1 medium shallot, cut into thin slices
About 2 pounds spinach, tough stems discarded
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.
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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Information per serving
% Daily Values*
Total Fat: 14g 22
Saturated Fat: 4g 20
Cholesterol: 622mg 207
Sodium: 340mg 14
Total Carbohydrates: 17g 6
Dietary Fiber: 5g 20
*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