Other savoury dishes
Nargesi Esfenaj
نرگسی اسفناج
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Eaten across Iran
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Cook or chop the main ingredients and remove excess moisture.
Mix with egg, seasonings, and any binding ingredients.
Shape into portions or spread the mixture evenly in a pan.
Fry on both sides or bake until set and golden.
Drain briefly and serve warm or at room temperature.
Cook's notes
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 370 kcal |
|---|---|
| Protein | 23 g |
| Fat | 22 g |
| Carbohydrate | 20 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0048 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods