Sir Torshi is a traditional Persian pickled garlic that is tangy, slightly sweet, and aged to perfection. This delicious condiment is a staple in Iranian cuisine, commonly served alongside kebabs, stews (khoresht), and rice dishes. The garlic becomes soft, mild, and rich in umami flavor, making it a beloved torshi (pickle) in Persian households.
Sir Torshi has been a staple of Persian cuisine for centuries, tracing back to ancient Iran, where pickling was a key method of preserving food. In Persian culture, torshi (pickles) are served with almost every meal, balancing rich and heavy dishes with acidity and tanginess.
Garlic, known for its medicinal properties, was highly valued in Persian traditional medicine. Over time, aging the garlic in vinegar became a method to mellow its sharpness while enhancing its natural sweetness. Some Persian families even pass down jars of Sir Torshi from one generation to the next, aging them for decades!
Today, Sir Torshi remains a classic Persian side dish, especially enjoyed in northern and central Iran, where fermented foods are common. It’s a symbol of patience and tradition, as the best batches take years to mature.
Ingredients
3 cups whole garlic cloves (peeled)
2 cups white vinegar (or apple cider vinegar for a sweeter taste)
1 tbsp salt
1 tbsp sugar (optional, for mild sweetness)
½ tsp turmeric (for color and added flavor)
½ tsp black peppercorns
½ tsp coriander seeds (optional)
1 dried red chili (optional, for heat)
Directions
Prepare the Garlic:
Peel the garlic cloves, ensuring they remain whole. Rinse and dry thoroughly to prevent spoilage.
Assemble the Pickling Jar:
In a sterilized glass jar, layer the garlic cloves and add peppercorns, coriander seeds, turmeric, and chili if using. In a small saucepan, warm the vinegar, salt, and sugar over medium heat until dissolved (do not boil). Pour the warm vinegar mixture over the garlic, ensuring all cloves are fully submerged.
Store & Age:
Seal the jar tightly and store in a cool, dark place for at least 3 months. For the best flavor, let it age for 1-3 years - the longer it sits, the milder and sweeter the garlic becomes.
Serve:
Enjoy with kebabs, Persian rice dishes, or stews. Store in a cool pantry or refrigerator after opening.
