Khoresht Gazaneh (خورشت گزنه) — Persian Stinging Nettle Stew

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 18 gSea salt (divided: 12 g for rice water, 6 g for stew)
• 2500 mlWater (for boiling rice)
• 30 mlCooking oil (neutral oil such as sunflower or canola)
• 500 gStinging nettle leaves (fresh, tough stems removed; wear gloves while handling)
• 45 gGarlic (finely minced (about 10–12 medium cloves))
• 2 gBlack pepper (freshly ground)
• 6 largeEggs (room temperature if possible)

Instructions

1. 1

   Prepare the nettles safely: put on gloves, then pick through the leaves, discarding thick stems. Rinse in several changes of cold water to remove grit. Bring 500 ml water to a boil, add nettles, and blanch 2 minutes. Drain well, rinse briefly with cold water, then squeeze out excess moisture and chop finely.

2. 2

   Start the rice: bring 2.5 liters water to a rolling boil in a large pot. Add 12 g sea salt, then add the rinsed basmati rice. Boil 6–8 minutes, stirring once or twice, until the grains are tender on the outside but still firm in the center. Drain in a colander and rinse quickly with warm water.

3. 3

   Steam the rice: return the pot to medium heat and add 30 ml oil. Add 2–3 tablespoons water, then mound the drained rice into a pyramid shape. Poke 5–6 holes to the bottom with a spoon handle. Cover with a clean towel under the lid and steam on low heat for 35–40 minutes until fluffy.

4. 4

   Build the stew base: while the rice steams, warm 45 ml oil in a wide sauté pan over medium heat. Add the minced garlic and cook 2–3 minutes, stirring constantly, until fragrant and just turning pale golden. Do not let it brown deeply, as it will turn bitter and overpower the nettles.

5. 5

   Cook the nettles: add the chopped blanched nettles to the pan and stir to coat in the garlic oil. Cook 8–10 minutes over medium-low heat, stirring frequently, until the mixture turns darker green and the moisture evaporates. Season with the remaining 6 g sea salt and 2 g black pepper, then taste and adjust.

6. 6

   Set the eggs gently: reduce heat to low. Beat the eggs lightly in a bowl just until yolks and whites combine. Pour into the nettle mixture and stir slowly with a wooden spoon for 3–5 minutes until the eggs form soft curds and look glossy, not dry. Remove from heat and rest 2 minutes before serving.

7. 7

   Serve: fluff the steamed basmati rice with a fork. Spoon the warm nettle-and-egg stew over rice, or serve alongside so each person can mix to taste. For best texture, serve immediately while the eggs are still tender and the garlic aroma is fresh.