Torshi Tareh Recipe

Torshi Tareh is one of the traditional Iranian dishes made with herbs and eggs. It is like a stew, but it has egg instead of meat. You can even eliminate the egg to make it vegan. This dish originated in northern cities of Iran, and today you will learn how to cook this tasty dish in your kitchen. This is a straightforward recipe, and we assure you that everyone will love its taste and aroma!

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Torshi Tareh Recipe

Step 1

Wash the herbs a couple of times until it is clean from dust. Then put them in a colander to drain the excess water. Now transfer them to a tray and chop them finely. The smaller you chop, the easier they cook.

Step 2

Wash and rinse the rice to eliminate extra starch, and let the rice soak for an hour.

Step 3

Put a pan on heat and add a tablespoon of oil. Then sauté the chopped herbs and a pinch of salt and turmeric in oil over medium heat.

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Step 3

Transfer the chopped herbs and soaked rice to a pot, pour a cup of boiled water to cover the herbs, and let it cook for half an hour on low heat. The northern people of Iran traditionally use Gamaj, a clay pot. This pot helps the stew cook slower and spread the heat better.

Step 4

Peel the garlic cloves and grate them. Put a pan on heat and add two to three tablespoons of oil. Then sauté the grated garlic and a teaspoon of salt and turmeric in oil over medium heat until the aroma of the spices is released.

Step 5

Add the eggs to the pan, stir them a little bit and let them cook. You want a puffy mixture.

Step 6

Add the eggs to the pot containing herbs. You should not stir the eggs vigorously to preserve their texture.

Step 7

Add the verjuice and black pepper to the pot and let it cook and simmer uncovered on low heat for a while. Let the water in the stew simmer and reduce. You can taste the seasoning and add more if needed. Pour the stew into the desired dish when it gets a nice thick consistency. You can serve it with saffron rice and fresh vegetables. Enjoy your meal.