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Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs)

To make this Northern Iranian specialty, Epi contributor Maddi Behzadi uses a bouquet’s worth of herbs for her rendition of the dish, including parsley, cilantro, dill, mint, basil, and spring onions. It’s a stew that would be a comfort year-round, but it makes us particularly excited for the bounty of fresh herbs that comes with the arrival of spring.

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