Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, persian sour herbs stew (torshi tareh). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Making Torshi Tareh With Maddi Behzadi. The word torshi is ultimately derived from Persian torsh 'sour'. Persian-style torshi includes more vinegar, while Turkish style turşu includes more salt as an antibacterial agent. Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three.

Persian sour herbs stew (Torshi tareh) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Persian sour herbs stew (Torshi tareh) is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook persian sour herbs stew (torshi tareh) using 12 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Persian sour herbs stew (Torshi tareh):

1. Take 70 g coriander, finely chopped
2. Make ready 70 g parsley, finely chopped
3. Make ready 100 g spinach leaves, finely chopped
4. Get 20 g fresh mint leaves, finely chopped
5. Make ready 3 spring onions, finely chopped
6. Take 2 tbsps cooked rice
7. Make ready 3 eggs
8. Prepare 2 tbsp lemon juice or more (it based on your taste)
9. Take 3 garlic cloves, smashed
10. Get 2/3 tsp turmeric powder
11. Get butter or oil
12. Prepare to taste salt- pepper

It's traditionally served atop white rice (polow). Torshi is an indispensable part of Persia. Torshi is an indispensable part of Persian meals, except breakfast of course because it's vinegary, sharp and often spicy. Most torshi are flavoured with herbs and spices.

Steps to make Persian sour herbs stew (Torshi tareh):

1. Using mortar and pestel, crush the garlic cloves.
2. Heat the oil or melt the butter in a pan.
3. Add smashed garlic cloves, salt- pepper- turmeric and rice.
4. Saute for 2 minutes.
5. Add chopped vegetables. Stir and let them cook.
6. Add lemon juice.
7. Crack the eggs into the veggie mixture.
8. Put the lid on pan and let eggs cook for a minute
9. Then gently mix eggs with veggies. Making sure not to make scramble eggs :)
12. Serve the dish with rice or bread.
21. Ingredients

Torshi is an indispensable part of Persian meals, except breakfast of course because it's vinegary, sharp and often spicy. Most torshi are flavoured with herbs and spices. Vinegar, tomato juice, verjuice and tamarind are used as souring (and preserving). The khoresht, or stew, is at the core of the Persian kitchen. There is a myriad of versions and interpretations of each khoresht, with recipes passed on As the leaves begin to turn vermillion, I long for a warm, rich stew to ladle over fragrant basmati rice and eat with torshi (pickled vegetables) on a.

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