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Torshi is Persian Pickle that Iranians make with vegetable and fruits using vinegar or salt and water. Torshi Makhloot is a mix of different veggies and herbs marinated in vinegar.
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Course: Side Dish
Cuisine: Persian
Keyword: Persian Pickles, Torshi
Prep Time: 2 hours
Cook Time: 0 minutes
Servings: 4 people
Calories: 100kcal


  • 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
  • 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


Uniqop’s Advice:

  1. Always use glass jars and if it was possible dark glass jars to keep the Torshi.
  2. The smaller you cut the veggies, the sooner, your Torshi is ready.
  3. You can change the amounts and number of veggies according to your liking.
  4. To reduce the eggplant’s bitter taste, you can boil them with vinegar before adding to the jar.


Serving: 100g | Calories: 100kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Sodium: 1000mg