Gilani Qaliyeh Tareh – A Traditional, Healthy, and Flavorful Stew from Gilan

Gilani Qaliyeh Tareh (Persian Herb Stew) Ingredients 1 kg mixed herbs: Parsley Cilantro Garlic chives (or garlic leaves) Spinach Chuchaq (a local aromatic herb; if unavailable, you can omit or substitute with a similar fragrant herb) 2 eggs 1 tablespoon pomegranate paste (pomegranate molasses) 1 French glass (about 1 cup) rice flour 2 tablespoons tomato paste Salt, black pepper, and turmeric to taste 4 tablespoons vegetable oil 3 cups water Instructions 1. Place the chopped herbs in a pot with 3 cups of water and bring to a boil. 2. Add the pomegranate paste and salt, and let the herbs cook until they are partially tender. 3. In a separate bowl, mix the rice flour with a little water until smooth. Gradually add this mixture to the pot while stirring continuously. 4. Add the vegetable oil and a little turmeric, and stir well. 5. Crack the eggs directly into the stew and stir immediately. 6. Add the tomato paste and black pepper, then mix everything together. 7. Simmer over low heat for about 30 minutes, stirring frequently to prevent lumps and help the stew thicken. 8. Once the eggs are fully cooked and the stew has become thick and creamy, your Gilani Qaliyeh Tareh is ready to serve. Serve hot with steamed Persian rice. #cooking #iraniancuisine #villagelife #persianfood