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   • Making Local Stew in the Village Cottage |...  

One of the most original stews to come out of Gilan Province in northern Iran is Torshe Tareh. It is made in cold seasons with local, fresh veggies.
In the past, some people added ground rice to the stew to make it gooier.
These small fish, known as Kooli, are fried up to get crispy and yummy.
An unparalleled combo is a combination of Torshe Tareh and smothered rice with Kooli fish and daikon, which is a favorite dish for the locals.

🔵Stew Ingredients for 5 Servings:
150 gr Chard
150 gr Coriander
150 gr Eryngium Planum Leaves
150 gr Mint
200 gr Parsley
200 gr Spinach
150 gr Allium iranicum (Iranian Leek)
100 gr Garlic Chives
2 Cups of Boiling Water
½ Cup Soaked Rice or Rice Flour
5 Cloves of Garlic
2 Eggs
½ Cup Bitter Orange Juice
Turmeric Powder, Black Pepper Powder and Salt as needed