Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs)

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

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This Torshi Tareh recipe is a vibrant example of Persian vegetarian cooking, celebrating the bright, punchy flavours of fresh herbs and citrus. Traditionally from the Gilan province, this nourishing stew relies on a generous amount of coriander, dill, and parsley, simmered down until deep and concentrated. The addition of spinach and lime juice creates a characteristically sour profile that is beautifully balanced by the richness of the olive oil and toasted garlic.

As a versatile vegetarian dish, it makes for a sophisticated midweek meal or a unique addition to a weekend feast. The eggs are gently marbled into the herb base, adding a silky texture and satisfying protein. While it is wonderful enjoyed on its own with crusty bread, it is most traditional to serve this fragrant stew alongside fluffy basmati rice and perhaps some smoked white fish to complement the earthy, herbal notes.

Ingredients for Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs)

2 tablespoons basmati rice, rinsed
1 large bunch coriander
1 large bunch dill
1 bunch parsley
1 בצל קטן, פרוס דק
120 מ"ל שמן זית כתית מעולה
8 שיני שום, קצוצות דק
1 1/2 כפיות כורכום טחון
275g frozen chopped spinach
1/4 cup dried coriander
1 כפית פלפל שחור טחון טרי
2 1/2 כפיות מלח כשר, ועוד לפי הטעם
60ml fresh lime juice (from about 4 limes)
6 large eggs or 6 large egg whites
Cooked rice and smoked white fish (for serving
אופציונלי)

How to make Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs)

Combine rice with 725ml water in a small saucepan. Cover and bring to a boil. Remove from heat; set aside.

Meanwhile, tear coriander, 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 coriander, pepper, 2 1/2 teaspoons salt, and reserved parcooked rice along with all of the water. Bring to a simmer, cover, and cook over medium-low heat until flavours 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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.