Torshi Tareh (Persian Sour Herb Stew with Eggs)
Torshi Tareh is a traditional Persian stew recipe from Northern Province of Iran. This tasty and easy veggie stew made with fresh herbs, eggs, garlic and grape verjuice.
If you like Persian stews, make sure to check out this Gheimeh Stew made with beef, split peas, crushed tomatoes, and dried lime and this Persian Rhubarb Stew made with beef, rhubarb and fresh herb.
Yield: Serves 4
- 200 g fresh coriander, finely chopped
- 250 g fresh spinach, finely chopped
- 2 tablespoons dried mint
- 6 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 5 eggs
- 1/3 cup grape verjuice or lemon juice
- 8 tablespoons oil
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 2/3 teaspoon turmeric powder
- salt & pepper to taste
Heat the oil in a non-stick pot over medium heat. Add the onions and sauté until tender and slightly golden. Add the garlic and sauté for 1 minute.
Add the turmeric powder, coriander and spinach; cook over medium heat for 15 minutes.
Add the mint, 2 1/2 cups hot water, salt and pepper. Cover the pot and cook over medium heat for 20 minutes, stirring occasionally.
Dissolve flour in 3 tablespoons of cold water and add to the stew.
Add the butter and grape verjuice (or lemon juice). Stir well.
Crack the eggs into the center of the pot, do not stir.
Cover the pot and cook for 3-4 minutes. Then stir gently and cook covered until eggs are set. Serve with Persian Rice.
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So nice to add a recipe from a different cuisine to my Pinterest Genotype Teacher board. Will be trying this soon.
My husband love it
good
great job Shabnam, I love this healthy stew.
A healthy vegetarian dish.
i love it... it is gonna be our launch this saturday :))