I am a mother of two amazing daughters, which I am so grateful for, but I am also a daughter and on this mother's day, like many others, I'll be thinking about my own Maman, our strong bond and my many sweet memories of her. In my heart of hearts I remain that little girl whose mom would ever so patiently comb her curly knotted hair in elementary school (dabestan) before going to school each morning, no matter how old I'd get! She gave it all so selflessly without ever asking for anything in return and that's how she lived her life to the end. This was her motto, "Do your best. Give it all and do good at all times, unconditionally and with no expectations." I'm yet to master that...
These days, discovering a good vegetable market is as exciting and as fun as going to a jewelery store or being on a treasure hunt!
Torshi-e Miveh & Sabzi - Maman's Pickled Fruit and Vegetables
Wash, clean and dry all fruit and vegetables in advance and then cut them into tiny pieces. I reduced the amount to make it simpler, so if you like you can easily double the amount.
1 large orange
1 large apple
1 large pear
1 large tangerine
1 mango (wasn't in the recipe but I had to add one)
1 large quince (not in season, didn't use)
2 persimmons (not in season, didn't use)
2-3 kiwis (wasn't mentioned in the recipe but I happened to have a few)
2-3 apricots (not in season yet, did not use)
10 dates, seeded and chopped
5 walnuts, chopped
1 medium eggplant
1 medium green bell pepper
1 small turnip (shalgham), grated
1-2 large carrots, shredded
1-2 celery ribs
1 cup of cauliflower florets
1 teaspoon black seeds
1 teaspoon crushed angelica (golpar)
1 teaspoon coriander seeds
1 teaspoon dried tarragon
1 teaspoon savory leaves
1 teaspoon fresh ginger, grated
1/4 teaspoon red pepper
Salt to taste
1 tablespoon tamarind paste
2 tablespoons crushed rock candy (or 2 tablespoons of honey)
3-4 cups vinegar, add enough to cover everything
- Place all the finely chopped fruits, vegetables, dried herbs and spices in a large heavy-bottomed non-reactive to acid pan and place it on medium-low heat for 7-10 minutes. Turn the heat very low and simmer for 20-30 minutes until all ingredients are soft but not mushy. There's no need to add water, they'll cook in their own natural juices.
- Add walnuts,dates, tamarind, rock candy and vinegar. Mix well.
- Bring to a boil, reduce heat and simmer for another 10 minutes.
- Remove from heat.
- Spoon the pickles into sterilized canning jars (I used a 1 1/2 liter jar and a 1/2 litter jar)
- Close lid and let cool to room temperature.
- Store in a cool and dry place or refrigerate.
I've never gotten used to the water bath canning method that is commonly used here. I still make pickles the old-fashioned way, the way that was done back home by my mother and my grandmothers without the water bath. But I do wash the cans thoroughly with soap and hot water before using them. For canning and sterilization tips please see the following link.
Enjoy! Happy Mother's Day!