Entree: Iran – Caspian / Gilan – ترشه تره ➤ Torshe Tareh (Sour herb stew from Gilan made with fragrant fresh herbs and fish simmered in a tangy pomegranate-lemon broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (450 g) firm white fish fillets, cut into 4 portions (e.g., cod, pollock, or trout)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 medium yellow onion, thinly sliced, approx. 6 oz (170 g)
- 6 cups (180 g) packed mixed fresh herbs (parsley, cilantro, tarragon, chives or green garlic)
- 3 cloves garlic, minced
- 1 tbsp (8 g) fresh turmeric or 1 tsp (2 g) ground turmeric
- 2 tbsp (30 ml) pomegranate molasses
- 2 tbsp (30 ml) fresh lemon juice
- 1 cup (240 ml) fish stock or water
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (3 g) dried fenugreek leaves or 1 tbsp (2 g) dried dill (optional, regional touch)
- 1 tbsp (15 g) tomato paste (optional, for color and depth)
- 2 tbsp (30 ml) chopped walnuts (optional garnish)
- Lemon wedges, for serving

Instructions

1. Heat the vegetable oil and butter in a wide, heavy-bottomed pan over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
2. Add the minced garlic and turmeric and cook 30 seconds until fragrant. Stir in the tomato paste if using and cook 1 minute.
3. Add the packed fresh herbs to the pan in batches, stirring to wilt them down between additions. Cook until the herbs are fully wilted and fragrant, about 4–6 minutes.
4. Stir in the pomegranate molasses, lemon juice, fish stock (or water), salt, pepper, and fenugreek or dill if using. Bring the mixture to a gentle simmer and taste; adjust acidity and salt as desired.
5. Nestle the fish portions into the simmering herb broth, spoon some liquid over the tops, cover partially, and simmer gently until the fish is cooked through and flakes easily, about 8–10 minutes depending on thickness.
6. Remove from heat, swirl in the remaining butter for gloss, and let rest 2 minutes. Serve the torshe tareh hot over steamed rice, topped with chopped walnuts and lemon wedges.