Torshi Makhloot - Persian Mixed Vegetable Pickle



Mixed vegetable pickles are usually served with rich and meaty dishes like abgousht (lamb stew), polow khoresh (rice and stew) dishes. Torshi is a very appetizing side dish and a great flavor enhancer. There are many different kinds of torshi. This is a traditional combination of vegetables, dried herbs and spices.

Torshi Makhloot - Mixed Vegetable Pickle

Ingredients:

3 large carrots, washed, peeled, lightly steamed, finely chopped or shredded
3 medium red or white onions, peeled and finely diced
2 medium eggplant, peeled and diced
2 large cucumbers, peeled and finely chopped
2 green bell peppers, washed, cleaned and diced
1 small cauliflower, washed, finely chopped
1 small head of celery, washed and finely chopped
1/2 cup shredded white cabbage

1 cup of each of the following herbs: (parsley, coriander, dill), washed, dried and finely chopped
2 tablespoons of the following fresh herbs chopped or dried (tarragon, mint, basil)

2 tablespoons dried lime powder (limoo amani)
2 tablespoons crushed angelica (golpar)
2 tablespoons nigella seeds (siah daneh)
2 tablespoon fennel seeds (razianeh)
2 tablespoons coriander seeds (tokhm-e geshneez)
6-7 garlic cloves, finely chopped
4-5 tablespoons salt
2 red hot peppers, dried or fresh, chopped
2 teaspoons turmeric powder

2-3 quarts white wine vinegar or white distilled vinegar

Method:
  1. Salt the eggplants and either bake them in a preheated 350 degrees Fahrenheit oven for 25- 30 minutes or cook them with 1/2 cup of vinegar over medium-low heat for 15 minutes. Set aside to cool.
  2. All the herbs and vegetables must be completely dried before mixing them together. Spread out the washed herbs on a table cloth for several hours to dry.
  3. In a large mixing bowl combine all ingredients and mix well.
  4. Using a wooden spoon pack pickles in clean glass jars up to the rim. Press down on them to make more room as you are filling up the jars. Add more vinegar if needed.
  5. Sprinkle a teaspoon of salt into each jar before closing the lid tightly.
  6. Store in a cool dry place for at least 2 weeks before serving.  
Enjoy!

6 comments:

  1. Thank you for posting some great Persian recipes! My husband is Persian and I've mastered quite a few, and my latest "challenge" is torshi. The recipe itself isn't my question however... I have been trying and trying to find a recipe that continues to tell you how to process torshi in a water bath for shelf-stable (non-refrigerated) storage. I could just make some and process it for 20 minutes, but I wanted to find someone who has tried it. This is mainly so I can store it someplace other than my fridge (that is already filling up with other pickled and fermented items!).

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  2. A "hot water canning" method will work just fine for most pickle recipes. Process the jars in boiling water for 10 minutes and this should seal traditional mason jars with gummy seals. I've been pickling all summer and was pleased to find this torshi recipe! It beats the $10 my Persian grocer charges.

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  3. Dear Azita, could you please advise how I can prepare at home limoo amani? Do I need to use limes or lemons, or both are possible? How salty should be the water to cook them in? An how long I need to cook them? I would like to taste some more recipes but it is hard for me to buy them here
    Thank you :)
    Wioletta

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    Replies
    1. Wioletta, if you can’t find limoo amani where you live then you can make your own by blanching small thin-skinned limes in salted water for 5-7 minutes . Add a couple of tablespoons of salt to a medium sized pot of boiling water and then dry the limes in the sun.

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  4. I made this minus a couple of the spices I couldn't find.... at a half batch it was still a lot! and tasty, so I gave some to friends. :)

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  5. If anyone knows where I can buy golpar in the UK PLEASE let me know

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