Torshi Tareh

Torshi Tareh belongs to the north of the country, to Rasht, specifically.
Ingredients,
Spinach, beet leaves, coriander, parsley, leek, and dill, 1 kg, ( the amount of spinach should be the most.)
Rice, 2 tbsp
Water, 1 cup
Verjuice or sour orange juice, 1 to 1 1/2 cups
Fresh mint and Khalvash , 1 cup
Garlic bulb, small, 1 no
Salt, pepper, cinnamon, and turmeric to taste
Oil, 1/2 cup
Eggs, 2 to 3 nos
Procedure
Clean the herbs and wash. Once drained, chop them all. But no need to chop into very small pieces.
Wash rice and soak in water for a short time. Put soaked rice and chopped herbs in a pot with enough capacity or in a traditional dish of Gilan known as Gomaj and cook with a cup of water.
After cooking vegetables, season with Unripe grapes juice ( verjuice) or orange juice and give time to boil together. If its sour flavor is not satisfactory, add in more juice according to your taste.
Chop mint leaves, Khalvash and peeled garlic cloves and fry in a pan along with salt, pepper, cinnamon, and turmeric with plenty of oil. Add the mixture to the cooked rice and herbs and allow to cook together.
Break eggs inside a bowl and beat with a fork. Then add the beaten eggs into the contents of the pot. Once eggs are cooked mix the stew finely and sprinkle pepper and cinnamon. When the stew is accumulated with oil and all is well-done, the dish is ready to serve.
Cooking tips,
Instead of Unripe grapes juice or orange juice, you can apply sour pomegranate juice. In this case, the color of the stew will turn dark.
To remove the skin of the garlic cloves, put them inside cold water so you can do it more easily. Then chop and crush with a knife or any other gadget.
Khalvash is a type of local fragrant herb which you can get once in Gilan Province.
If you consume dried mint leaves and Khalvash, soak them in water a bit and then fry with garlic paste.