🍽️Vegetable Dish

Persian Stinging Nettle Stew with Garlic and Eggs (Khoresht Gazaneh)

Name: Persian Stinging Nettle Stew with Garlic and Eggs (Khoresht Gazaneh)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Vegetable Dish
Ingredients: 1 kg stinging nettle leaves, cleaned and trimmed; 2–3 garlic cloves, finely chopped; 2–3 eggs; Salt, to taste; Black pepper, to taste; Cooking oil, as needed; 3–4 cups cooked steamed rice, for serving

"Discover the hidden magic of foraged greens with this vibrant, iron-rich Persian classic that transforms wild nettles into a garlicky, silken delight."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 kg stinging nettle leaves, cleaned and trimmed
2–3 garlic cloves, finely chopped
2–3 eggs
Salt, to taste
Black pepper, to taste
Cooking oil, as needed
3–4 cups cooked steamed rice, for serving

🌱 Vegetarian🌱 Gluten-Free🌱 High-Iron🌱 Foraged🌱 Low-Carb⚡ Medium

❤️Health92%

😋Taste84%

🥳Joy78%

👨‍🍳Difficulty45/100

📜 The Story

Khoresht Gazaneh is a traditional rustic dish originating from the lush, humid provinces of Mazandaran and Gilan in Northern Iran. It highlights the Persian culinary philosophy of 'forest-to-table,' utilizing wild spring nettles for their deep mineral flavor and medicinal properties.

🧬 Flavor DNA

🍋Sour

2/10

🧂Salty

4/10

🌶️Spicy

2/10

🍯Sweet

1/10

🍄umami

7/10

☕Bitter

3/10

✨ Sensory Profile

"The dish offers a deep, verdant aroma reminiscent of a rain-washed forest, punctuated by the sharp, inviting scent of golden garlic. On the palate, the silky, mineral-rich nettles melt into soft, pillowy egg curds for a comforting and grounded mouthfeel."

Chef's Mastery

💡

The Secret

To maximize flavor, use the smallest, youngest nettle leaves available, as they are more tender and have a less aggressive mineral bite than older stalks.

⚠️

Avoid This

Handling the raw nettles with bare hands; always wear thick kitchen gloves until the leaves have been blanched or wilted, which completely neutralizes the stinging hairs.

❄️

Storage

Store in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat to avoid toughening the eggs.

Instructions

Rinse the stinging nettle leaves thoroughly. Place them in a pot with a small amount of water, cover, and cook over medium heat until fully wilted and tender.

Drain off any excess liquid. Transfer the cooked nettles to a pan with a little oil and sauté over medium heat until most of the moisture evaporates and the greens are lightly fried.

In a separate pan, heat a small amount of oil and gently sauté the chopped garlic until aromatic, taking care not to brown it.

Add the eggs one at a time to the garlic, stirring continuously to form soft, tender curds.

Add the egg and garlic mixture to the sautéed nettles and mix well until evenly combined.

Season with salt and black pepper to taste. Serve hot alongside steamed rice.