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Pickles are the most popular type of condiment. Different countries have different methods and varieties of ingredients for pickling mainly salt-brined, vinegar-brined, and fermented. Mango achaar from India, Dill from America, Kimchi from Korea, and Sauerkraut from China are some of the most liked pickles in the world. Till now you would have tasted many types of pickles but have you heard about Torshi of Persia? They are basically vegetables pickled in vinegar. Torshi is derived from the Farsi word ‘torsh’ which means sour. Persian pickles are usually not made in boiled vinegar, hence making the process of pickling easy.
The sour flavour of torshi enhances the taste of dishes containing meat and they are very popular in middle-eastern countries like Arab and Iran. Iran has more than a hundred varieties of torshi based on their choice of vegetables and occasions. They are mostly made during autumn and also sold in the market and restaurants. In some families, it is considered compulsory in every meal.
If you want to try making these unique and delicious pickles at your home, here is the easy recipe for two types of torshi:
1. Torshi Soorati
Made with red cabbage and red onion, it goes well with many cuisines including Indian, and it just takes five days of pickling.
Ingredients:
- 1 L pickling jar
- 1 red onion
- 1/2 small red cabbage
- 500 ml white vinegar
- 1 tbsp granulated sugar
- 2 tbsp whole coriander seeds
Method:
- Finely slice the red onion and red cabbage.
- Place alternating layers of onion then cabbage and sprinkle coriander seeds after each layer of cabbage.
- Make sure to pack the vegetables tightly in the jar by pressing each layer down.
- Dissolve the sugar in the vinegar and pour it up to the neck of the jar.
- Close the lid tightly and leave the jar in a cool dark place for 5 days.
Once opened store in the fridge.
2. Torshi Makhloot
It is flavoured with turmeric, herbs, garlic, and chillies and can be stored for two months.
Ingredients:
- 1 L pickling jar
- ½ kg mix of vegetables (carrots, red pepper, white cabbage, cauliflower)
- 6 cloves garlic
- 3 green chillies
- 1 tsp turmeric
- 2 tsp dried fenugreek
- 1 bay leaf
- 2 tsp pink peppercorns
- 2 tsp coriander seeds
- 2 tsp salt
- 500 ml red vinegar
Method:
- Chop the vegetables into small pieces and put them in a mixing bowl.
- Slice garlic cloves and chillies and add to the vegetable mixture.
- Then add spices, herbs, and salt and mix properly.
- Fill the jar with the mixture, pack it tight, and pour vinegar up to the neck of the jar.
- Close the lid tightly and leave the jar in a cool dark place for 2 months.
Once opened store in the fridge.
And your delicious and savoury Persian pickles are ready to compliment your meal.
