This sour herb stew is unusual, and perhaps not to everybody’s taste, but we loved it! Served with some saffron rice it felt like a big dish of healthy goodness. It would also work as a side dish, or as they serve it in Iran with smoked fish.
Gilaki Herb Stew (Torsh-e tareh) – serves 4
- 300g spinach
- 65g fresh coriander
- 65g fresh parsley
- 40g fresh dill
- 4 garlic cloves, crushed
- 1 tsp turmeric
- 400ml water
- 1½ tbsp cornflour mixed to a paste with 2 tbsp water
- juice of ½ a lemon (plus a bit extra)
- 2 tbsp extra-virgin olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 2 medium eggs
- 10g butter
Finely chop the spinach and herbs (use a food processor if you’ve got one). Put the chopped greens into a saucepan and add the garlic, turmeric and water. Stir well, then cover and cook for 15 minutes over a low heat.
Add the cornflour paste, lemon juice, olive oil, salt and pepper. Turn up the heat and cook for 5 minutes, without the lid, until the sauce thickens.
Crack the eggs into the greens and allow to cook for a minute before touching them. Run a wooden spoon through each of the egg yolks twice (horizontally then vertically) so they are just broken. Don’t be tempted to mix them around as you want the chunks of cooked egg, rather than scramble.
Cover with the lid again until the eggs are cooked. Remove from the heat and stir through the butter. Season to taste. Serve with some extra lemon if you like it sour.
(Original recipe from The Saffron Tales by Jasmine Khan, Bloomsbury, 2016.)
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