Now it’s the season for pickles in Iran and i’m also makeing some jars for us.
Persian pickles (torshi) are considered essential accompaniments (mokhalafat) to every Iranian meal at lunch (nahar) and dinner (shaam), in most regions.
When you get to craving a huge sour load, Nothing is more satisfying than Iranian pickles. They’re tiny, about two inches long and less than half an inch wide. Crisp.
It also contains multiple sprigs of fragrant herbs, a clove or two of garlic, and a single hot pepper, all of which taste, well, like pickle.
The garlic has no appreciable garlickyness, but is super crisp. It’s very useful for those who have very high pressure or those who want to lose some weights.
If you can find a Middle Eastern grocery around, you can buy them ready. It’s also so easy to make one of those bottles/jars you see in the shops. You have to try it. They’re great.
Ingredients:
♥ 1 kg small eggplants
♥ 500 grams cucumbers (try to chose smallest ones)
♥ 500 grams small carrots
♥ 1 small cauliflower
♥ 250 grams small potatoes
♥ 150 grams garlic
♥ 1 small celery
♥ 250 grams green peppers
♥ 250 grams herbs (parsley, coriander, mint, tarragon, basil)
♥ white vinegar
♥ 2 tablespoons salt
♥ 2 teaspoons black pepper
♥ 2 Kiwis (optional)
Directions:
Wash eggplants and cook it with alittle water untill it become softer. Allow to cool and Place in a strainer and add some salt. Leave overnight or for several hours until all water has left eggplants. Chop in bigger pieces.
Wash herbs and allow to dry completely. Chop very finely and add some vinegar. Wash cucumbers, carrots, cauliflower, green beans, potatoes, celery, and green peppers. Peel garlic, cucumbers, potatoes, and carrots. Chop all of them in big pieces. Add salt and spread on a piece of cloth. Leave overnight or for several hours.
Chop Kiwis in pigger pieces and Mix all the ingredients together very well. Put them in a jar and add some more vinegar, salt and black pepper, as much it covers all the ingredients.
Store in a cool, dry place for 2-3 months.
** Note: When removing torshi from the jar, use a clean, oil-free spoon or fork.
November 25, 2008 at 2:08 pm
Wow we call pickles Torshi too in Egypt ,it is the same recipe for sure ,but we do not use potato
November 25, 2008 at 2:14 pm
And the nice thing is I grew up eating all kinds of pickles. I love them all. This is a new one I have to try.
November 25, 2008 at 5:30 pm
Zeinobia, Oh it’s so interesting you have similar one. That’s not normal potato. Actually that’s a kind of potato that in Iran they just use for Torshi and they even call it ‘Torshi Potato’.
Kahve, Try it Charlene. It’s so delicious one.
November 25, 2008 at 7:50 pm
Salaam Dear Sister
I love torshi
We always have it when eating with the darvishes. And once Master walked through a room where some of us old darvishes were sitting. We all stood up, and he looked at us and said, “I smell torshi.” and kept on walking. He was joking that we were old, haha. I guess it is a Persian joke, since it had to be explained to me 
Ya Haqq!
November 26, 2008 at 5:52 am
As Zeinobia said, we call pickles in Egypt Torshi. I knew we had a lot of Turkish words, now I know we have Persian one too.
Go easy on Torshi , loads of salt
November 26, 2008 at 6:11 am
I really don’t like pickled things, but a jar of those would make a great gift idea!
November 26, 2008 at 4:26 pm
I’m going to try it!
Haha, I love Irving’s comment. Torshi Irving
November 27, 2008 at 9:09 am
Darvish, Haha Torshi Baba Darvish. Your master is so cute. Yes that’s a persian joke. You’re young at heart mashallah!
~W~, Based on my experience, egypt and iran share so many part of their cultures, esp in the matter of cuisines.
Musicalchef, Oh that’s a wonderful idea for gift. Good mind you have.
Achelois, lol, they use the term for unmarried old girls too, spinsterhood.
Remember to boil vinegar before using for pickle. You can add your esp spices to it too. Let me know how it comes. I will take foto of mine too.
November 28, 2008 at 1:33 pm
[...] I found out that in Iran they got Torshi too ,I wonder if it has the same taste like the one we have in Egypt , Dear Shahrzad posted the recipe [...]
March 24, 2009 at 7:19 am
Why do you use kiwis?
March 24, 2009 at 7:38 am
Sarah, Welcome to my blog. Kiwis make the Torshi alittle smoother and give a nice taste to it.
March 25, 2009 at 5:21 am
Oh, thank you. Also, is it necessary to boil the vinegar?
March 25, 2009 at 10:30 am
Sarah, yup. When you add other Ingredients to a warm vinegar, they get softer and the torshi will be ready in one week or so. It also prevents torshi to get mouldy..
March 31, 2009 at 6:03 am
oh shoot…i have made my torshi but i did not boil the vinegar…will it be mouldy in 2 months?
March 31, 2009 at 6:05 am
It has been about a week now. Perhaps I can take the vinegar out, keep the same veggies, and then add boiled vinegar? Or do I need to start over?
April 8, 2009 at 4:00 am
I was in such a mood for torshi the other day, I went and made it without a recipe. I was just like Sarah- I didn’t boil my vinegar. I also didn’t wait long before I ate it. 3 days after I started my torshi I ate it!
It was good, but I’m glad to have a recipe to follow for next time. Next time it will taste the way I remember it from childhood!
April 9, 2009 at 8:52 pm
Will it be moldy in 2 months?
August 1, 2009 at 6:30 am
Sarah jaan, it will not be moldy as long as you used a clean container (completely oil free) from the begining. Also keep it in a cool dry place. Do not open the jar until 2-3 months. After that ALWAY use clean (oil free) forks/spoons to have your Torshi. Cheers!
March 15, 2012 at 5:17 am
The”potato”that’s being talked about is, what Assyrian’s call, Apple of the earth, is known as a sun chok or Jerusalem artichoke…. Just a little info i had to pass on….
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