Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs)
4.6
(14)
Photo by Joseph De Leo, Food Styling by Anna Stockwell
Home cook Maddi Behzadi taught us how to make this Northern Iranian dish, which traditionally features wild greens. With a texture similar to saag paneer or green shakshuka, her version is made with braised spinach and herbs, and gets a vibrant boost of flavor from lime juice. Unlike shakshuka, the egg yolks are broken and marbled with the whites before they cook on top of the greens until gently set.
Cook’s Note
If you have cooked rice on hand, you can skip the first step and add ¼ cup cooked rice and 3 cups hot water instead.
Recipe notes
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In Rockland County, New York, a Persian-American home cook teaches me a favorite Northern Iranian specialty.
