PREPARATION OF TORSH-E TAREH

PREPARING THE HERBS

1. Start by ensuring your herbs are as fresh as possible for the best flavor.

2. Wash the spinach, fresh herbs, and spring onions thoroughly.

3. After washing, spin them dry or pat them well with a towel to remove any excess water.

4. Once dry, finely chop them either with a knife or by using a blender.

COOKING THE HERBS

1. Place the chopped herbs in a saucepan, ideally in a gamadj if you have one, but any pot will do.

2. Add the garlic and turmeric, then pour in about 400 ml of water.

3. 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.

4. 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

1. 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.

2. Bring everything to a gentle boil, letting it cook for about five more minutes until the sauce begins to thicken.

ADDING THE EGGS

1. 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.

2. 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

1. Taste your dish and adjust the seasoning with a bit more salt and pepper if needed.