Torshi Tareh Persian Sour Herb Stew With Marbled Eggs Recipes

TORSHI TAREH (PERSIAN SOUR HERB STEW WITH MARBLED EGGS)

Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs) image

With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike shakshuka, here the egg yolks are broken and marbled with the whites before they cook on top of the greens until gently set.

Provided by Mahdis Behzadi

Categories Dinner Rice Cilantro Dill Parsley Onion Olive Oil Garlic Spinach Pepper Lime Juice Egg Lunch Brunch

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 Tbsp. basmati rice, rinsed
1 large bunch cilantro
1 large bunch dill
1 bunch parsley
1 small onion, thinly sliced
½ cup extra-virgin olive oil
8 garlic cloves, finely chopped
1½ tsp. ground turmeric
10 oz. frozen chopped spinach
¼ cup dried cilantro
1 tsp. freshly ground black pepper
2½ tsp. kosher salt, plus more
¼ cup fresh lime juice (from about 4 limes)
6 large eggs or 6 large egg whites
Cooked rice and smoked white fish (for serving; optional)

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.

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