Torshi (ترشی) or Persian pickles is a term which refers to a wide variety of pickles that Iranians make with different vegetables. Torshi is a Persian term that belongs to every food with a sour taste. The origin of making Pickles goes back to the time that people wanted to keep the herbs and vegetables for a longer time, or for the seasons that they weren’t available. Moreover, Pickling is a method to keep vegetables safe from bacteria and viruses. Although pickling (Torshi Andakhtan) changes the texture and the taste of the vegetables, it helps to keep them healthy and for a longer time.
Moreover, many people believe that although pickling changes the vegetables’ taste, it changes the flavor in the right way. All over the world, people pickle vegetables using different types of salty liquid (Shoor, شور) or acid liquids (sour, ترش). Among all the pickles, the cucumber pickle which Iranians call it Khiarshoor is the most used and favorable one all over the world. Everyday many people eat those pickles in their sandwiches. Nowadays when we say pickle people commonly think about the cucumber pickle. However, Persian cuisine is a source of different pickles made with salt or vinegar. In this article, we are going to describe the most famous Persian pickle, which they call Torshi e Makhloot or Mixed Pickle. Iranians usually make this pickle at the end of summer or the first months of fall and serve it in the winter.
Different types of Torshi:
If I claim that Iranians can make Torshi with all the vegetables, you may not believe me, but I am right! In Persian cuisine, you can find a wide variety of pickles. I am not going to name them because there is a pickle for every vegetable and fruit in Persian cuisine. However, I am going to call the most popular ones here. Sir Torshi which they make with vinegar and garlic, is one of the most famous Torshies that you may have seen its name in most of our recipes. Torshie Haft e Bijar is a pickle made from different vegetables such as celery, cabbage, and carrot and includes seven different types of herbs, it is made with vinegar, too.
Torshi e Liteh is a spicy hot Pickle from the south of Iran which they make it with eggplants, tomatoes, and lots of hot peppers. Khiar Shoor is a Cucumber pickle in which Persian people make it with a unique method and using salt and water. Torshi e Makhloot is a mix of different vegetables such as carrots, cauliflowers, and some other vegetables which they make it with water and vinegar. Other famous Torshis can be Torshie Piaz (onion pickle), Torshie Zeytoon (Olive pickle), to name but a handful.
Important Nutrition Facts:
100 gr of Torshi has about 100 kcal. It has 3 gr carbohydrates, 1 gr protein, and 7 gr fat. For some pickles such as olive pickles, the amount of fat can increase. The only essential vitamin that is usually left in the vegetables after pickling is vitamin B. Persian Torshi has about 14mg vitamin B4. It typically includes over 1000 gr sodium per 100gr. It also has about 30 gr magnesium and calcium. Overall, Torshi does not contain critical minerals and vitamins for the body. Doctors and nutritionists never suggest you eat Torshi. Nevertheless, it is very delicious, and each year all over the world almost everybody makes and consumes it!
Torshi is utterly vegetarian or vegan food. It is always made with fruits and vegetables plus vinegar or slat. There is no Persian pickle that includes animal-sourced ingredients. As a vegan or vegetarian, you can easily prepare and use them.
Serving style of Torshi:
Iranians serve Torshi as a side dish in dinner or lunch. If the main course that you are going to serve does not have a sour taste, Torshi can accompany the main food very well. However, it is the one and only companion for some Persian foods such as Macaroni, or different types of Polows. Moreover, like the main food note that, you’d better not serve a sour appetizer or drink along with the food when you are serving this dish along with the food. To serve mixed pickles, Iranians pout some of the pickles along with its juice into a bowl and serve it next to the food.
What are the ingredients of Torshi?
To make Torshi Makhloot, you need several numbers of vegetables including cauliflower, cabbages, bell peppers, aromatic herbs such as cilantro, celeries, carrots, garlic, eggplants, hot peppers, tiny onions, green beans, allium Stipitatum (موسیر), garlic, dried mint, salt, and Torshi special spices. Special spices contain caraway seeds, black peppers, nutmegs, and many other spices that I have wholly covered in Advieh Recipe. More importantly, it would be best if you had vinegar to pout all the veggies and herbs and spices inside it and make the pickle.
How to make Torshi (Persian Pickles)?
To make Torshi, first, you should wash and peel the vegetables. Then you need to cut them into the shapes you like. Commonly they cut them in circles or finger-length threads. Cut them in a size that makes eating easier for you. Then chop the herbs and prepare the Advieh E Torshi (special spices mix for Torshi). Finally, mix all the ingredients and pout them in a jar. Cover them with vinegar or vinegar + water. Place it in a cold place (fridge) for about a month or two and wait until it gets prepared to use.
This recipe efficiency depends on your serving amount. The preparation time is about 1-2 hours.
- 50 oz cauliflower
- 17 oz cabbage
- 17 oz a mixture of aromatic herbs (cilantro, basil, celery leaves)
- 3 bell peppers
- 17 oz cut celery
- 8 oz sliced green beans
- 17 oz diced carrots
- 2 entire garlic
- 4 hot green pepper
- 30 oz sliced eggplant
- 17 oz tiny onion
- 3½ oz dried allium
- 1 tablespoon dried mint
- Salt and pepper to your taste
- 1 tablespoon turmeric
- 2 tablespoon Advieh Torshi
- Vinegar as needed
- Wash all the herbs and veggies and clean them
- Peel the vegetables with skin
- Dry them thoroughly with a clean piece of cloth or tissue
- Cut all the vegetables and herbs into your liking size
- Pout them in a jar
- Add Advieh Torshi
- Add salt and pepper
- Fill the jar with vinegar and cover it with a tight lid
- Please leave it in a cold place for about 20-40 days
- Always use glass jars and if it was possible dark glass jars to keep the Torshi.
- The smaller you cut the veggies, the sooner, your Torshi is ready.
- You can change the amounts and number of veggies according to your liking.
- To reduce the eggplant’s bitter taste, you can boil them with vinegar before adding to the jar.