📝 About This Recipe
A cornerstone of the Persian 'Sofreh,' Torshi-ye Makhlout is a vibrant, aromatic medley of crunchy vegetables preserved in a tangy, spice-infused vinegar. This traditional condiment balances the richness of Iranian stews and kabobs with its sharp acidity and complex layers of dried herbs and warm spices. Each jar is a labor of love, offering a satisfying crunch and a punchy flavor profile that only improves with time.
🥗 Ingredients
The Vegetable Base
- 3 cups Cauliflower (broken into very small, bite-sized florets)
- 2 medium Carrots (peeled and finely diced)
- 2 pieces Celery stalks (finely chopped)
- 1 cup Green beans (trimmed and cut into 1/2 inch pieces)
- 1 medium Eggplant (peeled and finely diced)
- 6-8 pieces Garlic cloves (peeled and thinly sliced)
- 2-3 pieces Small green chilies (pierced with a knife but left whole)
The Aromatic Pickling Liquid
- 3 cups White vinegar (or apple cider vinegar for a milder taste)
- 1 cup Water (filtered)
- 2 tablespoons Sea salt (non-iodized for clarity)
- 1 teaspoon Turmeric powder (for a beautiful golden hue)
Persian Spice Blend (Torshi Spice)
- 1 tablespoon Dried Mint (crushed)
- 1 tablespoon Dried Tarragon (essential for authentic flavor)
- 1 teaspoon Nigella seeds (also known as Siah Daneh)
- 1 teaspoon Coriander seeds (lightly crushed)
- 1 teaspoon Golpar (Ground Angelica) (provides a unique citrusy, earthy aroma)
👨🍳 Instructions
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1
Thoroughly wash all vegetables and pat them completely dry with a clean kitchen towel. Moisture is the enemy of a good pickle; any water left on the vegetables can lead to spoilage.
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2
Finely chop the cauliflower, carrots, celery, and green beans into uniform, small pieces. In Persian Torshi, the finer the dice, the more elegant the presentation.
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3
Place the diced eggplant in a small pot with 1/2 cup of vinegar. Simmer over medium heat for 5-7 minutes until slightly softened but not mushy. Drain and let cool completely.
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4
In a large mixing bowl, combine all the chopped vegetables, sliced garlic, and whole chilies.
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5
Add the dried mint, tarragon, nigella seeds, crushed coriander, and the star ingredient—golpar—to the vegetable mix. Toss thoroughly to ensure the spices coat every piece.
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6
In a separate pitcher, whisk together the vinegar, water, salt, and turmeric until the salt is fully dissolved.
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7
Sterilize your glass jars by boiling them in water for 10 minutes or running them through a high-heat dishwasher cycle. Dry them completely.
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8
Pack the vegetable and spice mixture tightly into the sterilized jars, leaving about an inch of headspace at the top.
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9
Pour the vinegar mixture over the vegetables until they are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles.
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10
Seal the jars tightly with non-reactive lids. If using metal lids, place a piece of parchment paper between the jar and the lid to prevent corrosion from the vinegar.
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11
Store the jars in a cool, dark, and dry place. Let the flavors develop for at least 2 weeks before opening, though 4 weeks is ideal for the best texture and depth.
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12
Once opened, store the Torshi in the refrigerator to maintain its crunch and vibrant color.
💡 Chef's Tips
Ensure all vegetables are bone-dry after washing; even a drop of water can cause the batch to mold. If you prefer a milder pickle, use apple cider vinegar instead of white distilled vinegar. Don't skip the Golpar (Angelica powder); it provides the signature 'Persian' scent that distinguishes this from Western pickles. For a spicier kick, slice the green chilies instead of leaving them whole. Use a plastic or glass spoon to serve the pickles, as metal can sometimes react with the acidic brine over time.
🍽️ Serving Suggestions
Serve as a bright accompaniment to Chelow Kabob (Grilled meat with saffron rice). Pair with rich, herb-heavy stews like Ghormeh Sabzi to cut through the fat. Enjoy alongside a simple platter of fresh herbs (Sabzi Khordan) and feta cheese. Add a spoonful to a turkey or roast beef sandwich for an unexpected, tangy crunch. Serve with any rice-based dish (Polow) to provide a necessary textural contrast.