Torshi Meshakel Recipes

TORSHI TAREH (PERSIAN SOUR HERB STEW WITH MARBLED EGGS)

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.

TORSHI MESHAKEL

Steps:

• Wash and prepare the vegetables and pack them tightly in glass jars with the garlic cloves, beet, chili peppers, and dill divided between them.
• Boil the water, vinegar, and salt and pour over the vegetables. Prepare and add more liquid if this is not enough to cover them. Seal tightly, and store in a warm place. The pickle should be ready in about 2 weeks, and keeps 2 months if stored in the refrigerator. The vegetables will be soft and mellow, and tinted pink by the beet. The beet can be omitted if you prefer the vegetables in their natural colors.

TORSHI LIFT

Steps:

• Peel the turnips and cut in half.
• Peel the beetroot and slice thinly.
• Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates.
• Bring the water and the salt to boil and then add the vinegar.
• Pour over the vegetables making sure they are completely covered by the liquid.
• If there is not quite enough liquid add a little more vinegar and brine.
• Seal the jars and leave in the kitchen.
• Ready to eat in 10-12 days.

ARMENIAN PICKLES (TOURSHI)

Steps:

• Sterilize 8 large mouth quart jars and lids.
• Prepare vegetables and divide among eight quart jars .I use raw vegetables because I like the crunch. Stuff jars tightly with vegetables, adding carrots and green beans into the corners, pushing down with a wooden spoon. Put two sprigs of dill and two cloves of garlic in each jar with one or more teaspoons of pickling spice, to taste.( I use about 1-1/2 tsps.) Add one or more hot peppers to each jar if you like spicy pickles.
• Boil water, vinegar, salt and turmeric.
• Pour into each jar to fill and seal.
• Store in a cool dry place for four to six weeks.