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To a small, heat-proof bowl, add saffron. Using the back of a small spoon, crush threads until they break apart slightly. Pour boiling water over top to let saffron bloom; set aside to cool. Roughly tear the parsley, cilantro and dill, including tender stems. To an extra-large skillet on medium, heat oil. Add onion and cook, stirring, until very brown with a few crispy pieces, 6 to 8 minutes. Add garlic, turmeric and one-half of salt; cook, stirring, until fragrant, 30 seconds. Add spinach, fresh herbs, remaining one-half of salt, all of pepper and water. Cook, stirring, until spinach thaws and herbs are wilted and aromatic, about 5 minutes. Add lime juice and cook 30 seconds. Using a large spoon, create 4 wells in spinach mixture. Crack an egg into each well and cook, undisturbed, 1 to 2 minutes. Gently stir through eggs to break up the yolks. Spoon yogurt over spinach followed by saffron liquid over top. Remove from heat while eggs are still very soft. Sprinkle sumac over top, and garnish with any leftover herbs.
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