Torshi tareh

Method

1. 1 Finely chop the spinach, parsley, and dill, then sauté them in oil for 12 minutes until the vegetables darken.
2. 2 Stir-fry the vegetables long enough until they darken; undercooked vegetables will give the soup a pungent taste and a pale green color.
3. 3 Sauté all 10 minced garlic cloves with turmeric, then add them to the pot of vegetables.
4. 4 Pour in 700 ml of water, cook for 15 minutes, and mix in a little flour to slightly thicken the soup.
5. 5 Add the vinegar at the end and turn off the heat after 2 minutes; simmering the vinegar for too long will only leave a bitter taste.
6. 6 Crack the eggs into the pot, cover, and let stand for 4 minutes until the eggs solidify into a soft mass.

With an appliance

• Air fryer 41 min

  Replace step 1: mix chopped vegetables with a thin layer of oil, spread in a tray and cook in a steamer at 190 degrees for 8 minutes, stirring at the 4th minute; this is faster, about 4 minutes, the vegetables will darken evenly without having to stir-fry, but the edges will be drier. Step 4 still involves cooking the vegetables in water for 15 minutes to restore the tenderness of the soup.