Persian Spinach and Onion Fried Eggs (Nargesi)

Prepare the infusion by combining a small pinch of saffron with 2 tablespoons of boiling water; set aside to steep. Thoroughly rinse the baby spinach and leave it to drain in a colander.

Heat the oil in a shallow, non-stick frying pan over low-medium heat. Sauté the sliced onions for approximately 15 minutes, stirring occasionally until they are soft and golden brown. Stir in the saffron water, ground cumin, and black pepper. Once well combined, transfer the onions to a separate bowl and set aside.

Add the spinach to the same pan, cover with a lid, and cook over medium-low heat for 2-3 minutes until wilted. Once the spinach turns a deep green, return the onions to the pan and stir them into the spinach. Season with salt to taste, spread the mixture into an even layer, and create two small wells in the center.

Place a tablespoon of melted butter into each well, then carefully pour the egg whites into the gaps. Cover and cook for 2 minutes until the whites are opaque and set. Remove the lid, gently slide the yolks onto the set whites, cover again, and cook for another 1-2 minutes until the yolks reach your desired consistency. Serve immediately with lemon or lime wedges and crusty bread.