Caspian-Style Herbs, Garlic Vegetarian Braise

Name: Caspian-Style Herbs, Garlic Vegetarian Braise (Khoresh-e torsh tareh)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 cup (85 g) chopped fresh parsley; 2 cups (110 g) fresh spinach, washed and coarsely chopped, or 1 cup frozen; ½ cup (120 ml) olive oil, butter, or ghee*; ½ cup (120 ml) olive oil, butter, or ghee*; 1 cup (100 g) chopped fresh spring onions; 1 cup (85 g) chopped fresh basil; 1 cup (85 g) chopped fresh mint; 2 cups (170 g) chopped fresh cilantro; ½ cup (120 ml) olive oil, butter, or ghee*; 1 cup (240 ml) verjuice (ab-ghureh)* or ½ cup (120 ml) sour orange or ¼ cup (60 ml) fresh lime juice; 1 cup (240 ml) verjuice (ab-ghureh)* or ½ cup (120 ml) sour orange or ¼ cup (60 ml) fresh lime juice; 2 tablespoons rice flour diluted in 1½ cups (360ml) water; 2 tablespoons rice flour diluted in 1½ cups (360ml) water; 2 teaspoons fine sea salt; 1½ teaspoons turmeric; ½ teaspoon freshly ground pepper; 1 cup (240 ml) verjuice (ab-ghureh)* or ½ cup (120 ml) sour orange or ¼ cup (60 ml) fresh lime juice; 10 cloves garlic, peeled, thinly sliced; 5 eggs

Khoresh-e torsh tareh

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

½ cup (120 ml) olive oil, butter, or ghee*
2 cups (

Asia
Iran
Main course
Gluten-free
Southeast Asia

Method

Heat ¼ cup (60ml) oil in a medium-sized Dutch oven over medium heat, add all the herbs and sauté for 5 minutes. Add 1 teaspoon salt, and ½ teaspoon turmeric, and sauté for 1 minute. Add the diluted rice flour and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes.
Just before serving, in a wide skillet, heat ¼ cup 60ml) oil, add the garlic and