Today, I’d like to take you on a little culinary adventure to the lush, green north of Iran. To a region called Gilan, where a real gem of a dish awaits: Torsh-e Tareh, a vegetarian herb stew with egg. This dish, lovingly known as Torshi Tareh, is bursting with flavors and healthy ingredients, making it a true standout in Persian cuisine. What really sets Torsh-e Tareh apart is its traditional preparation method in a special clay pot called a gamadj. This unique cooking method gives the stew its unmatched, rich taste. But don’t worry if you don’t have a gamadj at home—you can easily make this dish in a regular pot and still enjoy all the deliciousness it has to offer.
If you’re in the mood for something healthy, aromatic, and authentically Persian, Torsh-e Tareh is definitely worth a try. This dish captures the heart and soul of Gilan and brings it right to your table, offering a taste of Iran that you won’t soon forget. Whether you’re already a fan of Persian cuisine or looking to try something new, Torsh-e Tareh is sure to delight.
watch my preparation video on Instagram
FRESH HERBS FOR TORSH-E TAREH
The stars of Torsh-e Tareh are undoubtedly the fresh herbs that give this dish its vibrant flavor. Spinach, coriander, parsley, and dill all come together to create a rich, aromatic base. Traditionally, Tareh (Allium Iranicum) would be a key ingredient, but since it’s hard to find in Germany, I’ve substituted it with spring onions. I also think sorrel could be a fantastic addition—I’m definitely going to try that next time!
To bring out the full flavor of the herbs, season Torsh-e Tareh with turmeric, garlic, and a splash of lemon juice. If you want to get creative, you can swap out the lemon juice for verjus, bitter orange juice, or even pomegranate juice, adding a unique twist to the dish.
As a final touch, stir the eggs gently into the stew, bringing everything together in a warm, comforting blend. This dish is perfect on its own, served with a bit of bread to soak up all the delicious flavors—a true taste sensation that’s as healthy as it is satisfying!
TORSH-E TAREH – VEGETARIAN HERB STEW WITH EGG
Torsh-e Tareh is a beloved dish in Iran, particularly cherished during special occasions like Nowrooz, the Persian New Year. This savory vegetarian herb stew, part of the khoresh family (Stew), is a true comfort food that brings warmth and tradition to the table.
On Nowrooz, Torsh-e Tareh is often served with mahi doodi, a flavorful smoked fish, or mahi shoor, which is salted fish. These pairings create a perfect balance of flavors, with the tangy and aromatic stew complementing the richness of the fish. It’s not just limited to Nowrooz, though; Torsh-e Tareh is also served during other festive days like Chaharshanbeh Suri, the fire-jumping festival, or during Ramadan.
Alongside Torsh-e Tareh, you might find kal kabab, a delicious eggplant and walnut dip, and zeytoon parvardeh, a marinated olive dish bursting with flavor. Radishes seasoned with a splash of bitter orange juice and a pinch of salt add a refreshing crunch to the meal. All these dishes come together to create a feast that’s not just about eating, but about celebrating life, tradition, and the joy of sharing food with loved ones.
TORSH-E TAREH GILANI
In Gilan, where Torsh-e Tareh was born, there are a few delightful variations of this dish that bring out even more of its rich flavors. Some cooks like to add rice flour or even broken rice instead of starch. The key is to keep stirring as it cooks until the rice dissolves completely, giving the stew that luscious, creamy consistency we all love.
Another twist on the traditional recipe is to sauté the garlic in a little butter before frying the eggs in it. This step adds an extra layer of flavor and gives the eggs a lovely texture before they’re mixed into the stew.
When serving Torsh-e Tareh with mahi doodi (smoked fish) and rice, the preparation becomes a special ritual. Grill the fish over an open fire, or kababi-style, to bring out its smoky aroma. Afterward, skin and place it in a bowl to steam gently over the rice. This way, the flavors of the fish and rice meld together beautifully, creating a dish that’s a true feast for the senses.
Whether you’re preparing it for a special occasion or just want to treat yourself and your loved ones, Torsh-e Tareh with mahi doodi is a celebration of Persian flavors and tradition. It’s a meal that’s not just about nourishment, but about enjoying the art of cooking and the joy of sharing good food with those you care about.
DIE KULINARISCHE WELTREISE
If you’ve been following me for a while, you probably know how much I love being a part of Volker mampft’s culinary world tour. This August, the journey takes us to a place close to my heart—my home country, Iran. It’s been such a joy to see the incredible recipes everyone has shared.
What’s even more exciting is that some of my fellow bloggers have tried out recipes from my blog, and the results have been truly amazing. It’s wonderful to see how they’ve brought these dishes to life in their own kitchens.
If you’re curious and looking for some inspiration, I highly recommend checking out what the other participants have created. There’s a world of flavors waiting to be explored, and who knows? You might just stumble upon your next favorite dish! Don’t forget to leave a kind comment while you’re there—it’s always nice to share the love and appreciation for good food.
Regina von Bistroglobal mit Iranische kalte Gurkensuppe
Britta von Brittas Kochbuch mit Sup-e Esfanaj – Persische Spinat-Joghurt-Suppe
Wilma von Pane-Bistecca mit Adas Polo – Linsen-Reis aus dem Iran
Susanne von magentratzerl mit Abgusht
Petra aka Cascabel von Chili und Ciabatta mit Joghurt-Khoresh – koresh-e mast
Wilma von Pane-Bistecca mit Koofteh Tabrizi
Simone von zimtkringel mit Mirza Ghasemi – persisches Auberginenmus
Wilma von Pane-Biatecca mit Kashk-e Bademjan Iranischer Auberginen Dip
Friederike von Fliederbaum mit Shami Torsh – Fleischlaibchen in Tomatensauce
Britta von Brittas Kochbuch mit Imbiss Paliz
Britta von Backmaedchen 1967 mit Noon Khamei-persische Windbeutel
Tina von Küchenmomente mit Malake Badam – persischer Butterkuchen
INGREDIENTS TORSH-E TAREH
300 g fresh spinach
65 g fresh coriander
65 g fresh parsley
40 g fresh dill
5 fresh spring onions
4 cloves of garlic
1 tsp turmeric*
1 1/2 tbsp cornstarch* stirred with 2 tbsp water
juice of half a lemon or verjus*, or bitter orange-, or pomegranatepaste
2 tbsp olive oil*
salt, pepper
2 eggs
PREPARATION OF TORSH-E TAREH
PREPARING THE HERBS
Start by ensuring your herbs are as fresh as possible for the best flavor. Wash the spinach, fresh herbs, and spring onions thoroughly. After washing, spin them dry or pat them well with a towel to remove any excess water. Once dry, finely chop them either with a knife or by using a blender.
COOKING THE HERBS
Place the chopped herbs in a pan, ideally in a gamadj if you have one, but any pot will do. Add the garlic and turmeric, then pour in about 400 ml of water. Stir everything well and let it simmer over low heat for about 15 minutes, allowing the herbs to soften and their wonderful aroma to develop. At this point, add your chosen acidic ingredient—whether it’s lemon juice, verjuice, bitter orange juice, or pomegranate juice—to give the dish its signature tangy flavor.
ADDING STARCH AND SPICES
Once your herbs are simmering nicely, it’s time to add the dissolved starch. Pour in a bit of oil, then season with salt and pepper. Bring everything to a gentle boil, letting it cook for about five more minutes until the sauce begins to thicken.
ADDING THE EGGS
Now, gently place the eggs on top of the herb mixture and let them sit for about a minute. Carefully stir into the stew and let cook for another two to three minutes until the eggs start to set. Alternatively, crack the eggs into a bowl, whisk them lightly, and then slowly pour into the saucepan, stir continuously to make sure the eggs distribute evenly. Keep simmering until the eggs are fully cooked and the sauce has a creamy texture.
SEASONING AND SERVING
Taste your dish and adjust the seasoning with a bit more salt and pepper if needed.
In Gilan, this dish is traditionally served with Sir Torshi, rice, and smoked fish. It pairs wonderfully with zeytoon parvardeh, kal kabab (a flavorful eggplant and walnut dip), and a selection of fresh herbs. For an extra burst of flavor, radish sticks seasoned with bitter orange juice and a pinch of salt make a perfect side. Enjoy this comforting and aromatic dish as a true taste of the green north of Iran!
BEFARMAYID!
Susan
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Torsh-e Tareh – Vegetarian Herb Stew with Egg
If you’re in the mood for something healthy, aromatic, and authentically Persian,
Ingredients
INGREDIENTS TORSH-E TAREH
- 300 g fresh spinach
- 65 g fresh coriander
- 65 g fresh parsley
- 40 g fresh dill
- 5 fresh spring onions
- 4 cloves of garlic
- 1 tsp turmeric ground
- 1 1/2 tbsp cornstarch stirred with 2 tbsp water
- 1/2 juice of half a lemon juice of it
- or verjus, or bitter orange juice, or pomegranate juice
- 2 tbsp olive oil
- salt, pepper
- 2 eggs
Instructions
PREPARATION OF TORSH-E TAREH
PREPARING THE HERBS
-
Start by ensuring your herbs are as fresh as possible for the best flavor.
-
Wash the spinach, fresh herbs, and spring onions thoroughly.
-
After washing, spin them dry or pat them well with a towel to remove any excess water.
-
Once dry, finely chop them either with a knife or by using a blender.
COOKING THE HERBS
-
Place the chopped herbs in a saucepan, ideally in a gamadj if you have one, but any pot will do.
-
Add the garlic and turmeric, then pour in about 400 ml of water.
-
Stir everything well and let it simmer over low heat for about 15 minutes, allowing the herbs to soften and their wonderful aroma to develop.
-
At this point, add your chosen acidic ingredient—whether it’s lemon juice, verjuice, bitter orange juice, or pomegranate juice—to give the dish its signature tangy flavor.
ADDING STARCH AND SPICES
-
Once your herbs are simmering nicely, it’s time to add the dissolved starch. Pour in a bit of oil, then season with salt and pepper.
-
Bring everything to a gentle boil, letting it cook for about five more minutes until the sauce begins to thicken.
ADDING THE EGGS
-
Now, gently place the eggs on top of the herb mixture and let them sit for about a minute. Carefully stir into the stew and let cook for another two to three minutes until the eggs start to set.
-
Alternatively, crack the eggs into a bowl, whisk them lightly, and then slowly pour into the saucepan, stir continuously to make sure the eggs distribute evenly. Keep simmering until the eggs are fully cooked and the sauce has a creamy texture.
SEASONING AND SERVING
-
Taste your dish and adjust the seasoning with a bit more salt and pepper if needed.
Recipe Notes
In Gilan, this dish is traditionally served with Sir Torshi, rice, and smoked fish. It pairs wonderfully with zeytoon parvardeh, kal kabab (a flavorful eggplant and walnut dip), and a selection of fresh herbs. For an extra burst of flavor, radish sticks seasoned with bitter orange juice and a pinch of salt make a perfect side. Enjoy this comforting and aromatic dish as a true taste of the green north of Iran!
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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