Torshi (Pickled Vegetables)

There is an endless number of different ways to make torshi, a popular Persian side dish or topping consisting of pickled vegetables with a selection of herbs and spices. No matter how you make it, torshi adds that perfect bit of crunch and acidity to any dish and here we’re sharing just one of our favorite variations to get you started. Feel free to experiment and let us know how it turns out!

Ingredients:

• 1 small cabbage, or half of a larger one
• 4 celery stalks
• 4 carrots
• 4 small eggplants
• 1 small head cauliflower
• 2 cups white vinegar
• ¼ cup salt
• 1 teaspoon turmeric
• ¼ cup each of fresh mint, parsley, dill, tarragon and celery leaves
• 5 shallots or pearl onions, thinly sliced
• 10 garlic cloves, halved (2 for each 1 liter jar)
• 5 teaspoons coriander seeds, divided
• 1 or 2 chili peppers, thinly sliced (optional)

Instructions:

1. Slice the eggplants, cabbage, celery, and carrots into large pieces.
2. Bring a large pot of water to a boil, add the cabbage and simmer for 5 minutes. Fish the cabbage out with a slotted spoon and immediately shock in a bowl of ice water to stop the cooking. Remove and set aside in a large mixing bowl.
3. Repeat step 2 in the same pot of boiling water with the celery, cooking for 3 minutes and then shocking in cold water. Add to the large bowl with the cabbage.
4. Repeat step 3 with the carrots, cooking for 4 minutes and then shocking in cold water. Add to the large bowl with the other veggies.
5. Repeat again for eggplant, cooking only for 1 minute, and finally repeat for the cauliflower, cooking for 2 minutes. Add to the large bowl and toss everything together to mix.
6. Roughly chop all the fresh herbs and add to the large bowl of mixed vegetables along with the sliced shallots.
7. Bring 5 cups of water to a boil, add the salt and turmeric, and remove from heat. Stir just until the salt is dissolved and add the vinegar.
8. Divide the vegetable mixture among your jars, making sure to pack everything in tightly. Give each jar a shake or two to make sure everything settles in.
9. Place two halved garlic cloves on top of the veggies in each jar along with a teaspoon of coriander seeds and a few slices of chili peppers, if using.
10. Top off each jar with the brine, making sure your veggies are fully submerged. You can use a spoon to press the veggies down if they’re not compact enough. Close the jars tightly with lids and place in the refrigerator.
11. Your torshi will be ready in 24 hours and will keep for at least 2 months in the fridge.

Notes: You can adapt this recipe however you like! Don’t like eggplant? Leave it out! Love beets? Add them in for a gorgeously pink torshi. The herbs can also be switched up if your tastes differ. The beauty of this recipe is that you can easily customize it to suit the tastes of your family, so experiment and enjoy.