Torshi Tareh (Persian Herb Stew)

Torshi Tareh is a traditional stew dish from Northern Province of Iran.

It is usually served with Kateh (Simple and plain rice), smoked white fish and Seer Torshi (Pickled Garlic).

To make a perfect Kateh just add about two parts of water to one part cleaned and rinsed rice in a pot, add salt and oil cover the pot and let it simmer on low heat for 30 to 40 minutes.

Ingredients:

- 150 grams cilantro, chopped

- 150 grams spinach, chopped

- 75 grams green onions, chopped

- 75 grams parsley, chopped

- 6 garlic cloves, finely chopped

- 4 tablespoons rice

- 1/2 cup Verjuice or lemon juice you can change the amount base on your taste (you can find grape verjuice at any Iranian store)

- 2 to 3 tablespoons butter or oil 

- 2 eggs

- Salt & Pepper

- Turmeric

In a medium pot wash the rice and add one cup water.

Place the pot over medium heat and let the rice cook. When the rice is almost cooked add chopped vegetables and stir and let them cook together. 

Add salt and pepper and turmeric.

In a small pan add butter or oil and saute the garlic with a little bit of turmeric until soft and golden.

Transfer the garlic to the pot and stir.

Add verjuice and let it cook for another 10 minutes.

You can crack the eggs in as small bowl and beat them then add to the pot and stir put the lid on and let the egg cook or fry the eggs in the pan that you used for sauteing the garlic then add fried eggs on top of the stew for garnish. This way is more fancy and the taste of garlic combined with fried eggs makes it more yummy!

As you see I used the first method for the eggs.