📝 About This Recipe
Torshi-e-Seer is a cornerstone of the Afghan table, a labor of love that transforms pungent raw garlic into a mellow, sweet, and buttery delicacy. Traditionally aged for months or even years, this recipe uses a gentle simmering method to accelerate the process, resulting in cloves that are deep mahogany in color and rich in umami. Infused with aromatic nigella seeds and high-quality vinegars, it is the ultimate accompaniment to cut through the richness of Afghan rice dishes and stews.
🥗 Ingredients
The Garlic
- 10-12 whole bulbs Fresh Garlic Bulbs (tight skins, no sprouting)
The Pickling Liquid
- 2 cups Red Wine Vinegar (or high-quality balsamic for deeper color)
- 1 cup Apple Cider Vinegar (provides a fruity balance)
- 1/2 cup White Vinegar (to adjust acidity)
- 2 tablespoons Pomegranate Molasses (for a subtle tart sweetness)
- 1 tablespoon Honey (helps mellow the sharpness)
Aromatics and Spices
- 1.5 tablespoons Sea Salt (non-iodized)
- 1 tablespoon Nigella Seeds (Siyah Dana) (essential for authentic Afghan flavor)
- 1 teaspoon Black Peppercorns (whole)
- 1-2 pieces Dried Red Chili (whole, for a hint of warmth)
- 1/2 teaspoon Turmeric Powder (for golden undertones)
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Begin by preparing the garlic bulbs. Remove the outermost papery layers of the skin, but keep the individual cloves attached to the root and ensure a thin layer of skin remains to hold the bulb together.
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2
Trim the very top of the garlic bulbs to expose the tips of the cloves; this allows the pickling liquid to penetrate the heart of the garlic.
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3
In a large, non-reactive heavy-bottomed pot (stainless steel or ceramic-coated), combine the red wine vinegar, apple cider vinegar, white vinegar, and pomegranate molasses.
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4
Whisk in the sea salt, honey, and turmeric powder until the salt and honey are completely dissolved.
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5
Add the whole garlic bulbs into the pot. They should be mostly submerged; if not, add a little more red wine vinegar.
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6
Toss in the nigella seeds, black peppercorns, dried chilies, and bay leaves. Stir gently to distribute the spices.
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7
Place the pot over medium heat and bring the liquid to a very gentle simmer. Do not let it reach a rolling boil, as this can make the garlic mushy.
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8
Simmer the garlic uncovered for 35-45 minutes. The garlic is ready when the cloves feel slightly softened when pierced with a toothpick and have taken on a tan or light brown hue.
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9
While the garlic simmers, sterilize your glass pickling jars and lids by boiling them in water or running them through a high-heat dishwasher cycle.
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10
Carefully remove the garlic bulbs from the liquid using a slotted spoon and place them into the warm, sterilized jars.
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11
Turn the heat up slightly on the remaining liquid and boil it for another 5-10 minutes to concentrate the flavors and create a slightly syrupy consistency.
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12
Pour the hot liquid and all the spices over the garlic bulbs in the jars, ensuring the garlic is completely covered. Leave about 1/2 inch of headspace at the top.
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13
Seal the jars tightly while hot. Allow them to cool to room temperature on the counter before moving them to a cool, dark pantry.
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14
Though you can eat them after 2 weeks, the flavor improves immensely with age. For the best experience, wait at least 2-3 months before opening.
💡 Chef's Tips
Use the freshest garlic possible; older garlic can sometimes turn a bluish-green color due to a reaction with the acid (it's still safe to eat, but less attractive). Avoid using aluminum or copper pots as the vinegar will react with the metal and impart a metallic taste. If you prefer individual cloves, you can peel the garlic entirely before simmering, which reduces the cooking time to about 15-20 minutes. For a truly 'vintage' style, add a splash of balsamic vinegar of Modena for a darker, sweeter finish. Always use a clean, dry spoon to remove garlic from the jar to prevent contamination and spoilage.
🍽️ Serving Suggestions
Serve a single clove alongside a plate of Kabuli Pulao (Afghan lamb and carrot rice) to balance the sweetness. Mash a clove into a paste and stir it into a bowl of Borani Banjan (eggplant yogurt dip) for an extra layer of complexity. Pair it with grilled lamb kebabs or Shami kebabs for a bright, acidic counterpoint to the charred meat. Serve as part of an Afghan 'Torshi' platter with pickled cauliflower, carrots, and spicy green chutney. Enjoy with a hot cup of cardamom-infused green tea after a heavy meal to aid digestion.