Torshi

Persian Pickles

Torshi is derived from the word ‘Torsh’ in Farsi, which means sour. Torshi is used to describe vegetables pickled in vinegar, and they are often eaten as accompaniments to dishes and / or aperitifs.

The sour taste of the pickles perfectly complements many of our dishes, particularly those containing lamb, as it brings a balance to the richness of the flavours.

Each Iranian household has their own variation of herbs and spices and below are mine. The beauty of Persian pickles is that we don’t boil the vinegar so in the realm of pickling, it is a low maintenance method. All you need is a suitable size pickling jar, vegetables of your choice, vinegar, spices, herbs and salt.

I make three different types of pickles:

  1. Torshi Soorati, made with red cabbage and red onion. This recipe is something I threw together once and it’s been a staple in our house ever since. ‘Soorati’ means pink in Farsi and the pickle has been given this name as the resulting colour is a vibrant pink. A very versatile pickle suiting many cuisines, including Indian and Asian style dishes. It is ready to eat after 5 days;
  2. Torshi Makhloot, the traditional mix of vegetables seen in most Iranian households.  This Torshi is flavoured with turmeric, dried or fresh herbs, garlic and chillies. Serve with any Persian dishes you fancy trying it with or any other dish. It is ready to eat after 2 months; and
  3. Torshi Seer, pickled garlic cloves. Not for the garlic shy individual but for those of you who are partial to a little (a lot of) garlic, you will love this. Ideally, this Torshi needs a minimum of 1 year to pickle (ideally 2 years but who can wait that long)! I have heard some jars of Torshi Seer have been pickling for up to 20 years as the garlic cloves get sweeter and soften with time, with them eventually being able to be spread on a piece of bread like butter. If you have a little nosey at them while they are pickling, don’t panic if you see some cloves have turned blue. That is common and is down to the age of the garlic clove. It will disperse and pick up the lovely brown colour within a few weeks. Serve with any Persian dishes you fancy trying it with or any other dish.

For Torshi Makhloot, we have a spice by the name of Golpar (Persian Hogweed – I know, it sounds like something out of Harry Potter!).

It has a musty and slightly bitter flavour profile – its smell reminds me of mothballs. I’m really selling this to you aren’t I? If you want to make Torshi Makhloot, then I recommend getting your hands on this spice. You can buy it online or from an Iranian food shop. It really adds a unique aromatic flavour to your pickles.

The amount of vinegar per jar will vary depending on how much you can pack in to the jar. As a guide, I use a 1 litre jar for my pickles and I always have vinegar left over from a 500 ml bottle. So I would start with those measurements until you have the confidence to pickle 2 litre jars or more, like some of my family. 


Torshi Soorati

Red cabbage and red onion pickle
Prep Time20 mins
Pickling Time5 d
Total Time5 d 20 mins
Course: Accompaniment, Appetiser
Cuisine: Iranian, Persian
Keyword: pickle, torshi
Servings: 1 litre jar of pickles
Author: Mersedeh Prewer

Ingredients

  • 1 red onion
  • 1/2 small red cabbage
  • 500 ml white wine vinegar
  • 2 tbsp whole coriander seeds
  • 1 litre pickling jar (sterilised)

Instructions

  • Finely slice the red onion and red cabbage.
  • Place alternating layers of onion then cabbage (about half an inch for each layer) and a sprinkle of coriander seeds after each layer of cabbage, until you reach the top of the jar. Make sure you pack the vegetables in tightly in the jar by pressing each layer down.
  • Pour the vinegar in up to the neck of the jar. Push the vegetable mix down to pack and squeeze in more of the veg, if you can. Pour in more vinegar if required.
  • Close the lid tightly and leave the jar in a cool dark place like a pantry for 5 days. Once opened store in the fridge.

Torshi Mahkloot

Mixed vegetable pickle
Prep Time20 mins
Pickling Time60 d
Total Time60 d 20 mins
Course: Accompaniment, Appetiser
Cuisine: Iranian, Persian
Servings: 1 litre jar of pickles
Author: Mersedeh Prewer

Ingredients

  • Mix of vegetables (in my mix, pictured above, I have used red and yellow carrots, red Romanov pepper, white cabbage, cauliflower and celery)
  • 6 cloves garlic
  • 3 green chillies (optional - I went for a very hot chilli as my family like it spicy)
  • 1 tsp turmeric
  • 2 tsp dried fenugreek
  • 1 bay leaf
  • 2 tsp pink peppercorns
  • 2 tsp coriander seeds
  • 2 tsp golpar seeds (Persian Hogweed - optional)
  • 2 tsp salt
  • 500 ml red wine vinegar
  • 1 litre pickling jar (sterilised)

Instructions

  • Chop the vegetables into small chunks (about 2cm) and put in a mixing bowl.
  • Slice your garlic cloves and chillies and add to vegetable mixture.
  • Add your spices, herbs and salt and mix to distribute everything evenly in the mixture.
  • Fill the jar with the mixture, packing it down as tight as you can.Pour the vinegar up to the neck of the jar. Push the vegetable mix down to pack the jar. Add more of the vegetable mix if you have any left over and if there is space in the jar. Pour in more vinegar if required.
  • Close the lid tightly and leave the jar in a cool dark place like a pantry for 2 months. Once opened store in the fridge.

Torshi Seer

Garlic pickle
Prep Time20 mins
Pickling Time365 d
Total Time365 d 20 mins
Course: Accompaniment, Appetiser
Cuisine: Iranian, Persian
Keyword: garlic pickle
Servings: 1 litre jar of pickles
Author: Mersedeh Prewer

Ingredients

  • As many whole garlic and extra cloves you can squeeze into the jar
  • A mix of red wine and balsamic vinegar (50:50 ratio)
  • 1 tbsp salt
  • 1 litre pickling jar (sterilised)

Instructions

  • Take the whole garlic bulbs and slice the stalk off, exposing the tops of the cloves.
  • Peel back the white skin of the garlic down to the thin pink layer covering the raw garlic cloves.
  • Add the garlic bulbs, whole if you can, to the jar. Break them down if they can't fit through the jar opening. Fill the gaps with the separated cloves.
  • Once you have filled the jar (there will be gaps so don't worry about that), add red wine vinegar until it fills half the jar, then add your balsamic. Push down the garlic cloves and squeeze in more if you can. Fill up with more balsamic vinegar if you have space.
  • Add the salt and close the jar. Tilt the jar up and down gently to mix the vinegars and salt.
  • Leave in cool dark place like a pantry for at least 1 year. Once opened store in the fridge.

 

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