A tangy and flavorful Persian pickle, made with a variety of vegetables, vinegar, and aromatic spices, aged to perfection for a zesty, probiotic-rich condiment.
Torshi (ترشی) is a staple Persian condiment, found on every Iranian table, especially alongside kebabs, rice dishes, and stews. The word “Torshi” comes from “Torsh” (ترش), meaning sour, referring to the vinegar-based fermentation that gives it its bold, tangy flavor.
Dating back centuries, Persian households have made homemade Torshi as a way to preserve seasonal vegetables while enhancing flavors with spices, garlic, and herbs. Various regions in Iran have their own variations, such as Torshi Liteh (finely chopped pickles), Torshi Makhloot (mixed vegetable pickles), and Sir Torshi (pickled garlic).
Torshi is not just a side dish - it’s also known for its digestive and probiotic benefits, making it an essential part of Persian cuisine.
Ingredients
Vegetables (Mix & Match):
1 cup cauliflower florets
1 cup carrots, sliced
1 cup cucumbers, sliced or whole (small Persian cucumbers)
1 cup cabbage, chopped
1 small bell pepper, chopped
4-5 cloves garlic, whole or sliced
2-3 hot green chilies (optional, for spice)
For the Pickling Brine:
3 cups white vinegar or apple cider vinegar
1 cup water
1 tbsp salt
1 tbsp sugar (optional, for a balanced taste)
1 tsp black peppercorns
1 tsp turmeric (for color and earthy flavor)
1 tsp coriander seeds
1 tsp mustard seeds (optional)
1 tbsp dried mint
1 tbsp dried tarragon (optional)
Directions
Prepare the Vegetables:
Wash and dry all vegetables thoroughly. Cut into small, bite-sized pieces.
Make the Pickling Brine:
In a pot, combine vinegar, water, salt, sugar, and spices. Bring to a gentle simmer for 5 minutes, then let cool slightly.
Pack the Jars:
In a sterilized glass jar, layer the vegetables, garlic, and chilies. Pour the warm vinegar brine over the vegetables, ensuring they are fully submerged.
Seal & Ferment:
Close the lid tightly and store in a cool, dark place for at least 2-4 weeks. Shake the jar occasionally to distribute flavors evenly.
Serve & Enjoy:
Once the Torshi is flavorful and tangy, refrigerate and serve as a side dish with kebabs, rice, or stews.
Recipe Note
Tips & Variations
For a spicier Torshi, add extra chili peppers.
For a milder flavor, use apple cider vinegar instead of white vinegar.
For Torshi Liteh, finely chop all vegetables and blend with vinegar.
For Sir Torshi (Pickled Garlic), use whole garlic cloves and age for at least 6 months for the best flavor.
