Torshi Tareh

Wash the rice and mix it with some salt and water. Put it on the hit so it cooks slowly. Wash and clean the vegetables too. After the vegetables are rinsed chop them completely.

Sauté the mashed garlic and then sauté the chopped vegetables along with garlic. Add the mixture of the sauteed garlic and vegetables to the cooked rice. Chop the spinach bigger than the other vegetables and pour it into the stew.

If the stew is too watery turn up the heat until it evaporates. Add the sour orange to the stew slowly and taste it to see whether the sourness is enough or not.

In the end, sauté the rest of the mashed garlic with some turmeric and oil and pour it along with the eggs and some salt into the stew and stir nicely. After bubbling up a bit, turn off the heat.


  • Fresh spinach: 1 kilo
  • Vegetables (coriander, mint, parsley, and dill): 500 g
  • Oil: Necessary amount
  • Rice: 4 tbsps
  • Eggs: 4
  • Garlic: 1 – 2 bulbs
  • Sauteed onion: 2 – 3 tbsps
  • Sour Orange: Necessary amount
  • Salt and black pepper: Necessary amount