Torshi Tareh: Persian sour herb stew with marbled eggs recipe

Ingredients for Torshi tareh (Persian sour herb stew with marbled eggs)

• 30 g basmati rice, rinsed

• 1 large bunch coriander

• 1 large bunch dill

• 1 bunch parsley

• 1 small onion, thinly sliced

• 60 ml extra-virgin olive oil

• 8 garlic cloves, finely chopped

• 4.5 g ground turmeric

• 280 g frozen chopped spinach

• 10 g dried coriander

• 5 ml freshly ground black pepper

• 15 g kosher salt, plus more

• 60 ml fresh lime juice (from about 4 limes)

• 6 large eggs or 6 large egg whites

• cooked rice and smoked white fish (for serving; optional)

How to make Torshi tareh (Persian sour herb stew with marbled eggs)

1. Combine rice with 720 ml water in a small saucepan. Cover and bring to a boil. Remove from heat and set aside.

2. Tear the cilantro, dill, and parsley (including stems) with your hands. Working in batches if necessary, place the herbs into a food processor and process until finely chopped.

3. Combine the onion and oil in a cold, large, high-sided frying pan with a lid. Place over medium-high heat and cook, stirring and shaking the pan occasionally, until the onion is dark brown around the edges, about 6–8 minutes.

4. Add the garlic and cook, stirring, until it is just barely golden, about 1 minute.

5. Add the turmeric and cook, stirring, for 30 seconds.

6. Add the chopped herbs and spinach (there is no need to defrost or drain the spinach) and cook, stirring often, until the herbs are wilted and the spinach is thoroughly defrosted, about 2 minutes.

7. Stir in the dried cilantro, pepper, 2½ teaspoons of salt, and the reserved par-cooked rice along with all of the water. Bring to a simmer, cover, and cook over medium-low heat until the flavours meld, about 10 minutes.

8. Remove the lid and continue to cook the spinach mixture until the greens are glossy and the liquid has almost completely evaporated. Drag a rubber spatula or wooden spoon through the mixture; it should leave a trail with little to no liquid seeping back in, about 6–8 minutes.

9. Stir in the lime juice and taste. Adjust the seasoning with more salt if needed.

10. Create 6 divots in the mixture and crack an egg into each one (if using only egg whites, separate out the yolks first and reserve for another use).

11. Working quickly, use the tip of an offset spatula or butter knife to gently break up the yolks and encourage wisps of egg white to spread throughout the mixture, achieving a marbled effect without scrambling.

12. Cover the pan and simmer until the eggs are cooked to your liking, about 3 minutes for jammy yolks.

13. Serve with the rice and smoked fish alongside, if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.