Torshi tareh is the best traditional food. It comes from Gilan, the country’s food capital, with more than 170 types of food and different local seasonings. Torshe tareh is one of the traditional dishes of northern Iran.
This Iranian dish is prepared from a combination of local vegetables such as tares, parsley, dill, and coriander, along with garlic, eggs, and rice. It is usually used as a main meal and served with bread or rice.
Due to the presence of various local vegetables, it has a very good taste and aroma and excellent nutritional value.
This province is world-famous for its food diversity and traditional cooking methods.
What is Torshi Tareh?
In this article, we are trying to introduce you to another delicious food from Gilan called Torshi Tareh. It is very popular, considered vegetarian, and requires few raw materials.
This tangy and spicy food is made with dried mint, garlic, egg, and herbs. It is perfect for those who love a sour and savory taste.
Everyone, from vegetarians to everyone, will be a fan of it. This food is also served with bread and rice according to people’s taste.
Now it’s time to learn the recipe for Persian sour leek. So stay with us in this article on the Meals Cook site.
For: 4 people
Preparation time: 15 minutes
Cooking time: 40 minutes
Amount of calories: 430 calories per 100 grams
Ingredients:
Torshi Tareh herbs including parsley, coriander, spinach, and leek(the amount of leek should be less than the others, and the amount of spinach should be more than the rest of the vegetables.40% of 2.2 pounds should be spinach) | 2.2 pound |
Dry mint | 1 teaspoon |
Raw rice or Rice flour |
1 tablespoon |
Water | enough to cook rice and vegetables |
verjuice (Abghoore) | 1 glass |
Garlic | 1 large plant |
Salt, pepper, and turmeric | as needed |
Frying oil | as much as needed |
Egg | 2 or 3 pcs |
Torshi Tareh Recipe Step_by_Step:
1. chop herbs
First, clean and wash herbs. When the vegetables dry up, chop them finely.
2. Cooking rice and herbs
Then, add the vegetables, the cleaned and washed rice, and some water to a pot. The water should be enough to cook and mash the rice and vegetables.
(You can use rice flour instead of rice.)Add salt, pepper, and turmeric, and let the ingredients cook and crush on a gentle gas flame.
Ten minutes before the end of cooking, add verjuice and stir well.
3. Mash and puree
Remove the cooked ingredients from the gas and mix well with a manual or electric masher until they are crushed. Now fry them with some butter or oil on low gas heat.
Measure the sourness and salt of it. Peel and crush the garlic cloves. Fry the garlic, then add the eggs. Let the eggs set a little, then stir and mix with the garlic.
4. Add garlic and egg
In the last step of cooking this Persian stew, add the mixture of garlic and eggs to the mashed herbs and rice. At the end, add as much pepper as you like. Torshi tareh is a thick, low-water stew.
5. Serve Torsh Tareh with rice or bread
Serve this food with rice, bread, white fish, smoked or salted fish, Seer torshi, and Zeytoon Parvardeh.
Notes for Persian sour herb stew:
- If you add a little mint and chacha to the combination of herbs, it will be delicious.
- Walnuts usually do not have a place in the preparation of torshi tareh.
- The method of preparing Anzali torsh tareh and the preparation of Astara torshi tareh are the same.
- To prepare Persian sour herb stew with lentils instead of rice, 3.5 ounces of lentils are enough for 2.2 pounds of herbs.
- To prepare sour herb stew with fish, you must use fish instead of meat or chicken and follow the rest of the steps as described above.
- This food’s sourness depends on your taste; you can make it less or more.
- You can cook the egg in the last stages, like Mirza Ghasemi. Break into the stew and stir. In this case, you should fry the garlic with herbs and add it to the stew.
- If local Gilani herbs are unavailable, you can remove them or use spinach. In this case, you will still have a delicious stew. If you want, add some greengage to this food.
- Northern foods are prepared in different styles in cities and villages, and some ingredients may differ.
- Persian sour herb stew should not be watery, so it is better to use flour or rice in its preparation.
- Using flour or rice when making this food is better because using these two items simultaneously will thicken it.
- Other sour dishes of Gilan can be mentioned Morgh torsh and Anar bij.
leek, (Allium porrum), hardy biennial plant of the amaryllis family (Amaryllidaceae), grown as a vegetable. The leek is an ancient crop and is native to eastern Mediterranean lands and the Middle East. The plant is related to the onion and has a mild, sweet, onionlike flavour. Leek stalks are widely used in European soups and stews, especially as a complement to potatoes, and can be cooked whole as a vegetable.
sourced:britannica.com
FAQ Torshe Tareh:
1. What is torshi tareh?
Torshi tareh is one of the most delicious foods of the northern region of Iran, especially Gilan, Anzali, and Astara. It uses herbs and meat of your choice. Of course, this dish can be prepared without meat and is suitable for vegetarians.
2. What is a torshi tareh herb?
This stew herbs include parsley, coriander, spinach, and leek. The amount of leek is less than the others, and the amount of spinach is more than the other vegetables.
3. What should we do if we do not have access to local herbs?
If you cannot access local herbs, you can use aromatic herbs such as mint and basil.
4. Can torshi tareh be made using meat?
Yes, this food can be cooked in various ways, and if you want, you can cook it using chicken or lamb.
5. What can be substituted for rice flour?
You can use cooked or half-grain rice if you don’t have rice flour.
Make this authentic Iranian stew today!
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