Persian sour herbs stew (Torshi tareh)
Persian sour herbs stew (Torshi tareh)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, persian sour herbs stew (torshi tareh). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Making Torshi Tareh With Maddi Behzadi. Torshi are the pickled vegetables of the cuisines of many Balkan and Middle East countries. The word torshi is ultimately derived from Persian torsh, which means 'sour'.

Persian sour herbs stew (Torshi tareh) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Persian sour herbs stew (Torshi tareh) is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have persian sour herbs stew (torshi tareh) using 12 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Persian sour herbs stew (Torshi tareh):
  1. Make ready 70 g coriander, finely chopped
  2. Take 70 g parsley, finely chopped
  3. Prepare 100 g spinach leaves, finely chopped
  4. Prepare 20 g fresh mint leaves, finely chopped
  5. Make ready 3 spring onions, finely chopped
  6. Prepare 2 tbsps cooked rice
  7. Get 3 eggs
  8. Get 2 tbsp lemon juice or more (it based on your taste)
  9. Get 3 garlic cloves, smashed
  10. Make ready 2/3 tsp turmeric powder
  11. Take butter or oil
  12. Prepare to taste salt- pepper

Persian sour herb stew - download this royalty free Stock Photo in seconds. Ghormeh sabzi is delicious Persian beef and kidney bean stew loaded with greens and herbs like spinach, cilantro, fenugreek, and parsley. Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow).

Steps to make Persian sour herbs stew (Torshi tareh):
  1. Using mortar and pestel, crush the garlic cloves.
  2. Heat the oil or melt the butter in a pan.
  3. Add smashed garlic cloves, salt- pepper- turmeric and rice.
  4. Saute for 2 minutes.
  5. Add chopped vegetables. Stir and let them cook.
  6. Add lemon juice.
  7. Crack the eggs into the veggie mixture.
  8. Put the lid on pan and let eggs cook for a minute
  9. Then gently mix eggs with veggies. Making sure not to make scramble eggs :)
  12. Serve the dish with rice or bread.
  21. Ingredients

There is one fundamental problem when you're making torshi tareh in America, Nick Behzadi explains to me as his wife, Maddi, begins to assemble the ingredients. "The authentic way of making this dish is with wild greens that grow around the mountains in the northern part of Iran." The thing is, Nick says. Torshi is an indispensable part of Persia. Torshi is an indispensable part of Persian meals, except breakfast of course because it's vinegary, sharp and often spicy. Most torshi are flavoured with herbs and spices. Vinegar, tomato juice, verjuice and tamarind are used as souring (and preserving).

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