Stew
Torsh Tareh
ترشتره
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- local herbs 250 g
- rice 300 g
- garlic 25 g
- egg egg 4 large eggs
- verjuice 120 mL
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak rice before cooking (traditional method)
Method
Rinse the rice and soak it in lightly salted water for about 30 minutes.
Sauté onion with oil and spices; add the meat or chicken and lightly brown it.
Add the legumes, herbs, vegetables, or other main ingredients and sauté briefly.
Add the seasoning and enough water, then simmer gently.
Add delicate ingredients such as prunes, unripe grapes, eggplant, or tender herbs later in cooking when appropriate.
When the meat is tender and the sauce has thickened, adjust salt and acidity and serve with rice.
Cook's notes
Cook the stew over low heat at a gentle simmer; adding too much water late in cooking prevents the sauce from concentrating properly. Recheck salt and seasoning near the end.
Background
This item is associated here with Gilan, a province whose cuisine is noted for rice, aromatic herbs, garlic, fish, and sour seasonings. Household versions vary across the province's towns and villages.
Nutrition
| Energy | 305 kcal |
|---|---|
| Protein | 15 g |
| Fat | 16 g |
| Carbohydrate | 25 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0082 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods