Narcissus in Greek mythology was a hunter from the territory of Thespiae in Boeotia who was renowned for his beauty. He was the son of a river god named Cephissus and a nymph named Liriope. He was exceptionally proud, in that he rejected those who loved him. Nemesis the goddess of revenge, learned of this story and decided to punish Narcissus. She attracted Narcissus, who had never seen his own reflection, to a pool where he saw a reflection in the water and fell in love with it, not realizing it was merely reflection of himself. As he bent down to kiss it, it seemed to disappear and he was heartbroken. He grew thirstier but he wouldn’t touch the water for fear of damaging his reflection. Unable to leave the beauty of his reflection, Narcissus eventually died of thirst and staring at his own reflection. (Narcissus is the origin of the term narcissism, a fixation with oneself.)
The narcissus flower is closely identified with the hunter boy and was said to spring from the ground around the pool where Narcissus died. In the roman version it is suggested that Narcissus is transformed into the flower.
Now that we have our mythologies in order, let’s get to the FOOD !
Spinach Narcissus • Nargesi'ye Esfenaj • نرگسی اسفناج
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 454 g/ 1 lb fresh baby spinach, pre-washed or washed thoroughly
• 3 Tbsp vegetable oil
• 1 large onion, thinly sliced
• 1 clove garlic, mashed
• ¼ tsp turmeric
• ¼ + ½ tsp salt
• ground black pepper to taste
• 4 eggs
◊ In a medium-size pot, bring 4 cups of water to a boil. First add ¼ tsp salt and then spinach. As soon as spinach wilts (less than a minute), drain in a colander. Let cooked spinach sit for a while to drain. Gently press out any excess liquid.
◊ In a non-stick skillet (that has a lid), add 3 Tbsp oil and heat on medium. Add cut onion and caramelize. Spoon out half of caramelized onion for garnish and set aside.
◊ Add mashed garlic to caramelized onion in skillet, stir for 15 seconds more, add drained spinach, stir and sauté for one minute.
◊ Lower heat to medium-low, add turmeric, ½ tsp salt, pepper, and stir for a few seconds. Spread spinach evenly around skillet. Make four evenly-distanced openings for the eggs.
◊ Break eggs in each of the openings. Put lid on and cook for few minuets, until eggs are set. Best if eggs are over-easy, yolks are not hardened.
◊ Slide spinach and eggs intact, into a serving dish, garnish with caramelized onion which has been set aside and serve warm.
◊ Best served with bread and yogurt.
Options: Greens such as kale, chard, mustard greens or any green vegetables, may be substituted for spinach.
~ Noushe jan! • نوش جان ~
So, what’s cooking in your kitchen?