Torshi (Persian Mixed Vinegar Pickles)

April 4, 2023

Torshi (Persian Mixed Vinegar Pickles) - kvalifood.com

A Persian mixed vegetable pickle preserved in white vinegar with distinctly Iranian spices – nigella seeds, angelica seeds, and dried lime powder. Eggplant is always pre-cooked before combining with the other vegetables. The pickle needs at least 2 weeks before eating and improves over months. Served as a condiment alongside kababs, rice dishes, and stews.

Makes ca. 2-3 jars (1.5-2 litres)

Ingredients

500 g eggplant (2 medium), peeled and diced into 1 cm pieces
400 g cauliflower (1 small), finely chopped
300 g carrots (3 medium), peeled, finely chopped or shredded
250 g celery (4 stalks), finely chopped
250 g green bell peppers (2 medium), diced (optional)
30 g fresh flat-leaf parsley leaves, finely chopped
30 g fresh cilantro leaves, finely chopped
15 g fresh dill fronds, finely chopped
4 g dried mint (~2 tbsp)
4 g dried tarragon (~2 tbsp)
2 tbsp nigella seeds
2 tbsp angelica seeds (golpar), omit if unavailable
1 tbsp coriander seeds, lightly crushed
1 tbsp dried lime powder (limoo amani), omit if unavailable
1 tsp ground turmeric
6-7 garlic cloves (~30 g), finely chopped
2 fresh hot chilli peppers, chopped
3 tbsp salt (~50 g)
1200-1440 ml white vinegar (5-6 cups), enough to cover

Directions

Spread the diced eggplant on a baking sheet, sprinkle with salt, and bake at 175C (350F) for 20-25 minutes until soft but not mushy. Cool completely and pat dry.
Wash all vegetables and herbs. Dry thoroughly – excess moisture shortens shelf life.
Finely chop or shred all vegetables, herbs, garlic, and chillies. Pieces should be roughly 0.5-1 cm.
In a large bowl, mix all chopped vegetables (including cooled eggplant), herbs, garlic, chillies, all spices, and salt. Toss until evenly distributed.
Pack firmly into clean, dry glass jars, pressing down to eliminate air pockets. Leave about 2 cm headspace.
Pour white vinegar over the vegetables until fully submerged with vinegar about 1 cm above the surface.
Seal jars tightly. Store in a cool, dark place for a minimum of 2 weeks before eating. Refrigerate once opened.

Notes

White vinegar is traditional. Red wine vinegar gives a mellower flavour.
If you cannot find angelica seeds or dried lime powder, the torshi will still work. Nigella seeds and turmeric are the minimum.
For an eggplant-forward version (torshi liteh), increase eggplant to 5 and char them over flame, then pound or mash.
Quince, parsnip, pickling onions, and cabbage are all traditional additions.
Properly made torshi stored in a cool dark place lasts many months.