Persian Torshi…Pickled and Preserved Vegetables often used as a condiment with many Middle Eastern dishes.
Many times, families in and around Iran would harvest their vegetables and store them underground in glass and earthen containers for months to several years before refrigeration allowed for long term storage. This is my grandmother’s recipe. Several of the ingredients require an adventure to a Middle Eastern market.
2 medium eggplants, peeled and chopped
2 large cucumbers, peeled and finely chopped
2 green peppers, washed, cleaned and finely chopped
3 large carrots, washed, peeled, finely chopped (steamed for 10 min.) or shredded
3 red medium onions, peeled and finely diced
1 small cauliflower, washed, finely chopped
1 small celery, washed and finely chopped
1 cup of each of the following herbs: (parsley, coriander, dill), washed, dried and finely chopped
2 tablespoons of the following fresh herbs chopped or use dried (tarragon, mint, basil)
2 tablespoons crushed angelica (golpar)
2 tablespoons caraway seeds (siah daneh)
2 tablespoon fennel seeds (razianeh)
2 tablespoons coriander seeds(tokhm-e geshneez)
3-4 quarts white wine vinegar, it must cover all of the veggie pieces
6-7 garlic cloves, finely chopped
4-5 tablespoons salt
2 Black Peppers
2 teaspoons turmeric
Mix all ingredients in a no-reactive bowl of glass and store in sanitized airtight container in a dark, cool place for several months prior to serving. If any mold is visible, discard torshi.