Torshi Tareh | Persian Sour Herb Stew

As you might have noticed, most Persian stews contain meat. Torshi Tareh is a delicious Northern Iranian stew, originally from Gilan province, that does not require meat but it is nutrient and tasty. So, it is an ideal alternative for vegetarians.

Almost all meatless stews with the origin of north of Iran have a heavenly taste, as Baghali Gatogh, Panire Boreshte, Mirza Ghasemi, etc. Torshi Tare is another tasteful stew with a sour flavor and it has an easy recipe.

Torshi Tareh | Persian Sour Herb Stew

The stew ingredients are vegetables, rice, bitter orange juice, garlic and egg. The herbs required are chochaq, chives, coriander, spinach and parsley. The bold and dominant taste of ingredients and stew itself is sour. This dish is crazy good! So much flavor and super healthy.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course, Side Dish

Cuisine persian

Servings 4 people

Ingredients

  

• 2 tbsp rice
• 4 cloves of garlic
• 3 eggs
• salt, pepper and turmeric as much as required
• oil as much as required
• bitter orange (Seville orange, Narenj) juice or grape verjuice or lemon juice, based on taste
• 100 grams chives (or Tareh)
• 100 grams parsley
• 100 grams fresh coriander
• 150 grams eryngium caucasicum trautv (which is known as Chochaq too)
• 100 grams spinach
• 1 tbsp all-purpose flour

Instructions

 

• Wash garlic cloves and skin them properly. Then smash them completely and the saute them in a pan. Add turmeric and salt to the frying garlics.
• Break the eggs and add them to the pan and let them fry. Scramble them and mix with the garlics. Also beware that the eggs will continue to cook after you remove the pot from the heat, so err on the side of runny as they will firm up. (You can add the eggs in ending stage when the stew is ready. Also add garlics with the herbs at the same time, it is optional.)
• Pick a pot and boil some water in it. Add the rice to it and let it boil until it’s soft. Rest the rice off the heat and let it cool. (You can use rice flour instead of rice itself.)
• Wash the vegetables(mix them all together). Chop them finely and add them to the rice pot with a half glass of water. Let it simmer well for the khoresh to become, as it is said, “Ja Oftadeh”.
  
• Add one tablespoon of flour to a glass of cold water and dissolve it. Then pour the glass of flour into the pot of rice and vegetables and stir. It improves the concentration of the stew.
  
• When the color of vegetables changes to dark green, add the additives and spices to the stew along with the bitter orange juice or the verijuice. Better not to use lemon juice.
• Let the stew boils for a little and add the complex of eggs and garlic and stir. The stew is ready! Serve it up with steamed or strained rice, Mahi Doodi, Zaytoon Parvarde and Sir Torshi.

Tips for having a better Torshi Tareh

• Torshi tare should not be too dilute, the reason why flour and rice are used. Better to use both at the same time.
• The original ingredient to make the stew sour is the bitter orange juice (Narenj juice)
• The sour flavor level depends on your personal taste and preferences. You can reduce or increase it.
• If you prefer, you can add the eggs, as in Mirza Ghasemi, in ending stages. It requires the garlics to be fried a bit along with vegetables.
• If the vegetables are not at hand, you can make the stew using only spinach. It will work!
• You can also add 2-3 green plums to enhance the flavor.