Place the rice and water in a medium sized saucepan and bring to a boil.
Reduce heat, cover and cook for 15 minutes. Set aside.
While the rice is simmering, select a large frying pan and saute the onions with olive oil over medium heat for about 10 minutes.
Add turmeric and garlic and continue to saute for another couple of minutes to lightly brown the garlic and bring out its flavor.
Add all the chopped herbs and continue to saute for about 5 minutes, stirring frequently.
Once the herbs have dried out a bit and become more aromatic, add the parboiled rice with all the liquid, salt, pepper and lemon juice to the frying pan.
Cover and cook over low heat for 30 minutes.
Taste and adjust the seasoning as necessary.
Check the liquid level in the pan to make sure there is enough broth left behind to poach the eggs in. Adjust as necessary by adding water if the stew is too dry, or increasing the flame slightly and removing the lid if the stew is too wet.
Using a wooden spatula, pull the herb mixture back so that you have the necessary space to crack the eggs in.
Once all the eggs have been cracked into the herb sauce, using the same spatula break through the egg yolk to create a marbled egg look.
Feel free to sprinkle a touch more salt on the eggs. Cover and cook for 5 minutes or until the eggs are cooked to your liking.
Turn the heat off and transfer to a serving platter.
Torsh Tareh is served with plain steamed basmati rice and often paired with smoked white fleshed fish.