Persian cooking: recipes · Regional specialities & fish
Torsheh Tareh ترشه تره
Tangy herb dish from Gilan with split peas, garlic and egg.
Ingredients
- 4½ bunch flat-leaf parsley
- 2¼ bunch fresh coriander
- 2¼ bunch dill
- 2¼ bunch fresh mint
- 115 g yellow split peas
- 9 garlic cloves
- 2¼ tsp turmeric
- 6¾ tbsp verjuice (sour grape juice) or lemon juice
- 6¾ eggs
- 9 tbsp oil
- salt (to taste)
Method
- Cook the split peas for 30 minutes until soft.
- Chop the herbs very finely and fry with the garlic and turmeric in oil for 10 minutes.
- Add the split peas, verjuice and 300 ml water, season with salt and simmer for 15 minutes.
- Beat the eggs, stir in and serve with rice.