Nargesi (food)
| Alternative names | نرگسی |
|---|---|
| Place of origin | Iran[1] |
Nargesi (Persian: نرگسی) is an Iranian dish made with eggs, fried onion and spinach. It is spiced with salt, garlic, and pepper.[2][3] Its name, narges, means 'narcissus flower'. It is a type of spinach omelette frequently eaten for breakfast.[4][5][1]
History
According to historian Daniel Newman, a related dish called narjisiyya (Arabic: نرجسية) can be found in a 13th-century Andalusian cookbook, although it is unclear which dish predates the other.[6][7] Older recipes for narjisiyya can be found in a 10th-century book by Ibn Sayyar al-Warraq, who described a dish made with sunny-side-up eggs.[8][9]
See also
References
- ^ a b Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. pp. 1324–1326. ISBN 978-0-544-18631-6. Retrieved 14 January 2026.
- ^ Hasanzadenemati, Shadi (9 September 2018). "The art of Persian brunch — and the spinach eggs that tie it all together". Salon.com. Retrieved 24 September 2025.
- ^ "آشنایی با روش تهیه نرگسی؛ غذای رژیمی". Hamshahri newspaper. 12 December 2011. Retrieved 19 September 2013.
- ^ "SPINACH OMELETTE". Retrieved 19 September 2013.
- ^ "Persian Spinach and Eggs (Nargesi-ye Esfenaj)". 16 July 2012. Retrieved 19 September 2013.
- ^ Newman, Daniel (21 April 2024). "Andalusian Narjisiyya". Eat Like A Sultan. Retrieved 24 September 2025.
- ^ Al-Tujībī, Ibn Razīn (8 August 2023). The Exile's Cookbook: Medieval Gastronomic Treasures from al-Andalus and North Africa. Translated by Daniel Newman. Saqi Books. ISBN 978-0-86356-997-5. Retrieved 24 September 2025.
- ^ Kassis, Reem. "Narjissiya With Asparagus, Halloumi and Sumac Recipe". NYT Cooking. Retrieved 24 September 2025.
- ^ Nasrallah, Nawal (31 December 2007). Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook. BRILL. ISBN 978-90-474-2305-8. Retrieved 24 September 2025.