📝 About This Recipe
Torshi-e-Mekhlot is the vibrant, tangy soul of the Afghan dinner table, a colorful medley of crisp vegetables preserved in a sharp, aromatic brine. This traditional preserve balances the crunch of cauliflower and carrots with the warmth of nigella seeds, coriander, and turmeric, creating a palate-cleansing side dish that cuts through rich meats and rices. Mastering this recipe brings a piece of Kabul’s bustling spice markets into your kitchen, offering a zesty explosion of flavor that only improves with time.
🥗 Ingredients
The Vegetable Medley
- 1 medium head Cauliflower (broken into very small, bite-sized florets)
- 3 large Carrots (peeled and diced into small cubes)
- 2 cups Cabbage (roughly chopped into 1-inch pieces)
- 1 cup Green Beans (trimmed and cut into 1/2 inch pieces)
- 1 small Eggplant (diced into small cubes)
- 6-8 cloves Garlic (peeled and halved)
- 3-4 pieces Green Chilies (slit lengthwise for heat)
- 2 stalks Celery (finely chopped)
The Spiced Brine
- 4 cups White Vinegar (standard 5% acidity)
- 1 cup Water (filtered)
- 3 tablespoons Salt (kosher or pickling salt, non-iodized)
- 1 tablespoon Turmeric Powder (for a vibrant golden hue)
- 1 tablespoon Nigella Seeds (Siyah Dana) (essential for authentic flavor)
- 1 tablespoon Coriander Seeds (crushed lightly)
- 1 tablespoon Dried Mint (rubbed between palms)
- 1 teaspoon Black Peppercorns (whole)
👨🍳 Instructions
-
1
Thoroughly wash all vegetables and pat them completely dry with a clean kitchen towel. Moisture is the enemy of a long-lasting pickle, so ensure they are bone-dry before proceeding.
-
2
Prepare the vegetables by chopping them into uniform, bite-sized pieces. The beauty of Torshi-e-Mekhlot lies in getting a little bit of everything in a single spoonful.
-
3
In a large pot, bring the vinegar, water, and salt to a gentle boil over medium-high heat. Stir until the salt is completely dissolved.
-
4
Add the diced eggplant to the boiling vinegar mixture first. Simmer for 3-4 minutes until slightly softened but not mushy. Afghan eggplant is traditionally cooked slightly before pickling.
-
5
Add the carrots and cauliflower to the pot. Blanch them in the hot vinegar for just 2 minutes. You want to preserve their crunch while allowing the vinegar to penetrate the surface.
-
6
Turn off the heat and stir in the cabbage, green beans, celery, garlic, and green chilies. The residual heat will soften them perfectly.
-
7
Stir in the turmeric, nigella seeds, crushed coriander seeds, black peppercorns, and dried mint. The turmeric will immediately turn the mixture a beautiful, sunny yellow.
-
8
Allow the entire mixture to cool completely in the pot at room temperature. This prevents steam from creating water droplets inside your jars later.
-
9
While the mixture cools, sterilize your glass jars and lids by boiling them in water for 10 minutes or running them through a high-heat dishwasher cycle.
-
10
Using a clean, non-reactive spoon, pack the vegetables tightly into the sterilized jars. Pour the brine over the vegetables until they are completely submerged.
-
11
Wipe the rims of the jars with a clean paper towel dipped in vinegar to ensure a perfect seal. Screw the lids on tightly.
-
12
Store the jars in a cool, dark place (like a pantry) for at least 1 week before opening. For the best flavor, wait 2-3 weeks to allow the spices to fully mature.
💡 Chef's Tips
Always use non-iodized salt (like kosher or sea salt) to keep the brine clear; table salt can make it cloudy. If you prefer a milder pickle, remove the seeds from the green chilies before adding them to the mix. Ensure all vegetables are submerged under the liquid; if needed, weigh them down with a small fermentation weight. Use a wooden or plastic spoon when handling the pickles, as metal can sometimes react with the strong vinegar over time. For a deeper flavor profile, toast the coriander seeds in a dry pan for 60 seconds before crushing them.
🍽️ Serving Suggestions
Serve as a bright accompaniment to Kabuli Pulao (Afghan lamb and carrot rice) to balance the richness. Pair with Borani Banjan (braised eggplant) and fresh naan for a complete vegetarian feast. Add a spoonful to a plate of grilled Lamb Kofta or Shish Kabobs for a sharp, acidic contrast. Use the leftover pickling liquid as a base for a zesty salad dressing once the vegetables are finished. Enjoy alongside a bowl of thick Greek-style yogurt or Chaka to mellow the heat of the chilies.