Torshi Tareh Persian Sour Herb Stew With Marbled Eggs Food
TORSHI TAREH (PERSIAN SOUR HERB STEW WITH MARBLED EGGS)
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike shakshuka, here the egg yolks are broken and marbled with the whites before they cook on top of the greens until gently set.
Provided by Mahdis Behzadi
Categories Dinner Rice Cilantro Dill Parsley Onion Olive Oil Garlic Spinach Pepper Lime Juice Egg Lunch Brunch
Yield 6 servings
Number Of Ingredients 15
Steps:
- Combine rice with 3 cups water in a small saucepan. Cover and bring to a boil. Remove from heat; set aside.
- Meanwhile, tear cilantro, dill, and parsley (including stems) with your hands. Working in batches if needed, stuff into a food processor and process until finely chopped.
- Combine onion and oil in a cold large high-sided skillet with a lid. Place over medium-high heat and cook, stirring and shaking pan occasionally, until onion is dark brown around the edges, 6-8 minutes. Add garlic and cook, stirring, until garlic is just barely golden, about 1 minute. Add turmeric and cook, stirring, 30 seconds. Add herbs and spinach (no need to defrost or drain) and cook, stirring often, until herbs are wilted and spinach is thoroughly defrosted, about 2 minutes. Add dried cilantro, pepper, 2½ tsp. salt, and reserved parcooked rice along with all of the water. Bring to a simmer, cover, and cook over medium-low heat until flavors come together, about 10 minutes.
- Remove lid and continue to cook spinach mixture until greens are glossy and liquid is almost completely evaporated (dragging a rubber spatula or wooden spoon through the mixture should leave a trail with little to no liquid seeping back in), 6-8 minutes. Stir in lime juice; taste and season with more salt if needed.
- Make 6 divots in mixture and crack an egg into each one (or, if making with egg whites only, separate out egg yolks first and reserve for another use). Working quickly, drag the tip of an offset spatula or butter knife through each egg once or twice to break up the yolks and encourage wisps of egg white to spread throughout the mixture (you want a marbled effect-don't scramble). Cover pan and simmer until eggs are cooked to your liking, about 3 minutes for jammy. Serve with rice and smoked fish alongside if desired.
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- Wash garlic cloves and skin them properly. Then smash them completely and the saute them in a pan. Add turmeric and salt to the frying garlics.
- Break the eggs and add them to the pan and let them fry. Scramble them and mix with the garlics. Also beware that the eggs will continue to cook after you remove the pot from the heat, so err on the side of runny as they will firm up. (You can add the eggs in ending stage when the stew is ready. Also add garlics with the herbs at the same time, it is optional.)
- Pick a pot and boil some water in it. Add the rice to it and let it boil until it’s soft. Rest the rice off the heat and let it cool. (You can use rice flour instead of rice itself.)
- Wash the vegetables(mix them all together). Chop them finely and add them to the rice pot with a half glass of water. Let it simmer well for the khoresh to become, as it is said, “Ja Oftadeh”.
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