📝 About This Recipe
Hailing from the lush, rain-kissed province of Gilan along the Caspian Sea, Torsh-e-Tareh is a vibrant celebration of fresh herbs and tangy citrus. This meatless masterpiece transforms a mountain of greens into a silky, garlicky stew balanced by the sharp brightness of verjuice or Seville orange juice. It is a rustic, soulful dish that perfectly captures the unique 'sour' profile that Northern Iranian cuisine is world-renowned for.
🥗 Ingredients
The Herb Base
- 500 grams Spinach (fresh, stems removed and roughly chopped)
- 150 grams Coriander (Cilantro) (finely chopped)
- 150 grams Parsley (finely chopped)
- 100 grams Dill (finely chopped)
- 100 grams Chives or Scallions (finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
The Aromatics and Thickener
- 6-8 cloves Garlic (minced or crushed)
- 1 teaspoon Turmeric powder
- 2 tablespoons Short-grain white rice (rinsed; helps thicken the stew)
- 2 tablespoons Unsalted butter
- 3 tablespoons Vegetable oil (for sautéing)
The Sour Finish
- 1/2 cup Verjuice (Ghoureh) or Seville Orange Juice (adjust to taste; can substitute with lemon juice)
- 2-3 large Eggs (at room temperature)
- to taste Salt and Black Pepper
- 1 cup Water (or as needed)
👨🍳 Instructions
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1
Place the chopped spinach and the rinsed rice in a large pot with 1 cup of water and a pinch of salt. Cover and simmer over medium-low heat for about 15-20 minutes until the rice is completely soft and falling apart.
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2
While the spinach is simmering, heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped coriander, parsley, dill, chives, and mint. Sauté the herbs for 5-7 minutes until they are fragrant and their color deepens slightly, but do not let them burn.
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3
Once the rice and spinach mixture is tender, use a potato masher or a wooden spoon to mash the rice directly into the spinach until no whole grains are visible. This creates the signature creamy texture.
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4
Add the sautéed herb mixture into the pot with the spinach and rice. Stir well to combine.
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5
In a small frying pan, melt the butter with 1 tablespoon of oil. Add the minced garlic and turmeric. Sauté for 1-2 minutes until the garlic is golden and aromatic.
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6
Pour the garlic and turmeric oil into the main stew pot. Stir thoroughly to incorporate the flavors.
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7
Pour in the verjuice (or citrus juice) and season with salt and plenty of black pepper. Simmer the stew uncovered for another 10-15 minutes on low heat to allow the flavors to meld and the liquid to reduce.
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8
Taste the stew; it should be distinctly sour and garlicky. Adjust the salt or acidity if necessary.
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9
Crack the eggs into a small bowl and lightly whisk them. Slowly pour the eggs over the top of the simmering stew.
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10
Allow the eggs to set for a minute, then gently fold them into the stew. You want small ribbons of cooked egg throughout, rather than a completely blended mixture.
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11
Once the eggs are cooked (about 2-3 minutes), remove from heat. The consistency should be thick and jam-like, not watery.
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12
Transfer to a serving bowl and let sit for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
For the most authentic flavor, use Verjuice (unripe grape juice); its acidity is sharp but complex. Don't skip mashing the rice—it is the secret to the stew's velvety, cohesive texture. If you can find 'Khalvash' (a Northern Iranian wild mint), use it in place of regular mint for a truly Gilani experience. Be generous with the garlic; it is a cornerstone of Northern Iranian cooking and balances the sourness of the herbs. If the stew looks too dry before adding eggs, add a splash of boiling water, but remember this is meant to be a thick stew.
🍽️ Serving Suggestions
Serve with Kateh (traditional Northern Iranian fluffy, slightly sticky rice). Accompany with smoked fish (Mahee Doodi) or salt-cured fish for a classic Gilani feast. Pair with fresh radishes, scallions, and a side of Zeytoon Parvardeh (pomegranate walnut olives). A side of thick, creamy yogurt or Mast-o-Khiar (cucumber yogurt dip) provides a cooling contrast. Serve with a plate of fresh Persian flatbread like Barbari or Sangak.