Saed News: In this article, we will teach you how to make traditional and local Tareh Pickle. Can you think of a quicker, more festive, and delicious dish than this?
According to the culinary service of Saed News, Tareh Pickle stew is an incredibly delicious and healthy dish that can be prepared quickly. Since it doesn't require chicken or meat, it falls under the category of vegetarian dishes. Many people from Gilan enjoy this dish with salted fish during the New Year's Eve, but those who don't like fish or cannot prepare it can enjoy Tareh Pickle with steamed rice without fish. We highly recommend you prepare this delicious and affordable dish for your loved ones.
Fish is the main food of the people in Gilan. The warm-hearted people of Gilan eat fish with Tareh Pickle, their traditional and local dish, and gather together on New Year's Eve to enjoy fish with Tareh Pickle. In this article, we will teach you how to make Tareh Pickle.
Ingredients:
500 grams of Tareh Pickle herbs (including spinach, leek, parsley, coriander, mint, dill, and wild thyme)
6 tablespoons of sour orange juice
2 tablespoons of rice flour
2 eggs
2 cloves of crushed garlic
1/2 cup of water
Turmeric, salt, and black pepper to taste
50 grams of butter or oil
Instructions: Before anything, make sure that half of your herbs are spinach🍃, and then the amount of leek should be greater than parsley, parsley more than mint, and mint more than dill. We also use dried wild thyme and wild garlic in Tareh Pickle. You can also use fresh garlic leaves inside the herbs.
Chop the herbs finely, place them in a clay pot with half a cup of water, and cook on low heat until tender.
There is no need to fry the herbs in this recipe. Once they are still green, after about half an hour, add salt and oil to them. In a separate pan, sauté the crushed garlic in oil or butter and add a little turmeric. Then crack one egg into the pan, stir well, and after 15 minutes, add this mixture to the herbs.
In a separate bowl, mix sour orange juice and rice flour, stir well until no lumps remain, and then add it to the herbs. When the herbs turn dark green, similar to Ghormeh Sabzi (a stew), and are fully cooked, add the previously cooked eggs and garlic to the Tareh Pickle, letting it simmer until it thickens and the oil rises. The consistency of Tareh Pickle should usually be like Ash Reshteh (noodle soup) and not too watery or thin.
The people of Gilan usually enjoy this dish with salted fish, steamed rice, pickled garlic, olives, and fresh herbs. Enjoy!
