A flavorful and tangy Persian dish from northern Iran, made with fresh herbs, garlic, eggs, and a touch of vinegar for a deliciously sour taste.
Torshi Tareh is a classic dish from Gilan and Mazandaran, the lush northern regions of Iran known for their herbaceous and sour flavors. The name "Torshi" means sour, and "Tareh" refers to fresh greens, which are the heart of this dish. It is traditionally made with a blend of fresh herbs, garlic, eggs, and vinegar, creating a unique savory and tangy taste. The dish is often served with Persian rice (kateh) and is considered a comfort food among the people of the Caspian Sea region.
2 tbsp vinegar (white or apple cider) (adjust to taste)
2 large eggs
½ cup cooked white beans (optional, for extra protein)
Directions
Sauté the Garlic & Herbs:
Heat olive oil in a deep pan or pot over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the chopped herbs and cook for 5 minutes, allowing them to wilt.
Season & Simmer:
Add turmeric, black pepper, and salt, stirring well. Pour in ½ cup water or broth, cover, and simmer for 10 minutes.
Add Vinegar for Tanginess:
Stir in vinegar and let cook for 5 more minutes to blend the flavors.
Cook the Eggs:
Make small wells in the herb mixture and crack the eggs into them. Cover and let the eggs poach gently for 5-7 minutes, until the whites are set but yolks remain soft.
Serve & Enjoy:
Serve warm with Persian rice (kateh) or flatbread (lavash, sangak). Garnish with extra fresh herbs for added freshness.
Recipe Note
Tips & Variations
For a milder tang, reduce the vinegar and add a squeeze of fresh lemon juice before serving.
For extra richness, stir in a tablespoon of Greek yogurt before serving.
For a vegan version, skip the eggs and add more white beans or chickpeas.
