Khoresht Gazaneh (خورش گزنه) — Caspian Stinging Nettle Stew with Garlic and Eggs

• 10.5 ozStinging nettle leaves, cleaned (young tops preferred) (Wear gloves while handling raw nettles)
• 6⅓ cupWater (For blanching)
• 2 tspSea salt (Divided)
• 20 gGarlic cloves, finely minced (About 6 large cloves)
• 2 tbspCooking oil (neutral, or light olive oil)
• 1 tspBlack pepper, freshly ground
• 1 tspTurmeric (Common in Northern Iranian home cooking)
• 4Eggs (Large eggs)
• 10.5 ozBasmati rice, dry (Cook separately as steamed rice)

Instructions

1. 1

   Put on kitchen gloves and sort the nettles, discarding any tough stems and bruised leaves. Rinse the leaves in several changes of cool water, then drain well so you do not dilute the stew later.

2. 2

   Bring 1500 ml water to a full boil in a pot and add 1 tsp of the sea salt. Add the nettles and blanch for 2 minutes until they turn a deep, vivid green and the sting is neutralized.

3. 3

   Drain the blanched nettles immediately and rinse briefly with cool water to stop the cooking and preserve color. Squeeze the nettles firmly to remove excess water, then chop them finely for a cohesive, spoonable stew.

4. 4

   Heat 2 tbsp oil in a wide pan over medium heat and add the minced garlic. Cook for 60–90 seconds, stirring constantly, until fragrant and just turning pale gold; do not let it brown, or it will taste bitter in the finished khoresht.

5. 5

   Add the chopped nettles to the pan along with turmeric, black pepper, and the remaining 1 tsp sea salt. Sauté for 6–8 minutes, stirring and pressing the greens into the oil, until the mixture looks glossy and aromatic.

6. 6

   Pour in 300 ml water and bring to a gentle simmer, then partially cover and cook for 12–15 minutes. The stew should thicken slightly and the flavors should mellow, while still staying bright and green.

7. 7

   Make four small wells in the simmering nettle mixture with the back of a spoon. Crack one egg into each well, then cover and cook on low for 6–8 minutes until the whites are set and the yolks are softly jammy.

8. 8

   Turn off the heat and rest the stew, covered, for 3 minutes so the eggs finish gently from residual heat. Taste and adjust with an additional 0.25 tsp salt if needed, then serve immediately so the eggs stay tender.

9. 9

   Cook the basmati rice separately using your preferred steamed method, salting the water with 1.5 tsp sea salt for balanced flavor. Spoon the nettle stew over hot rice, ensuring each portion gets one egg and plenty of garlicky greens.