Persian cooking: recipes · Regional specialities & fish

Torsheh Tareh ترشه تره

Tangy herb dish from Gilan with split peas, garlic and egg.

⏱ 50 min · vegetarian

Ingredients

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  • 1½ bunch flat-leaf parsley
  • ¾ bunch fresh coriander
  • ¾ bunch dill
  • ¾ bunch fresh mint
  • 38 g yellow split peas
  • 3 garlic cloves
  • ¾ tsp turmeric
  • 2¼ tbsp verjuice (sour grape juice) or lemon juice
  • 2¼ eggs
  • 3 tbsp oil
  • salt (to taste)

Method

  1. Cook the split peas for 30 minutes until soft.
  2. Chop the herbs very finely and fry with the garlic and turmeric in oil for 10 minutes.
  3. Add the split peas, verjuice and 300 ml water, season with salt and simmer for 15 minutes.
  4. Beat the eggs, stir in and serve with rice.