The word torshi comes from the Persian word torsh, which means ‘sour’. Torshi is common in Persian, Afghan, Mesopotamian, Turkish, Middle Eastern, Albanian, Armenian, Greek, Bulgarian, Macedonian, Serbian, and Bosnian cuisine. Iran boasts a great variation of hundreds of different types of torshi according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table. Every household has its own recipe and based on their taste, how sour, salty, garlic’y or spicy they like. In this torshi recipe of mine, I add apple purée to soften/sweeten the sourness of the vinegar.
Torshi: Mixed Vegetables
1 head celery cut in 1/3” slices
2 lb baby carrots or any size carrot (cut to look like petite circles)
1 head cauliflower (cut/separated in bite-size florets)
5 lbs apples – 10 med apples, I prefer Fuji (puréed in food-processor)
1 bunch parsley (finely chopped, stems may be used too, if puréed separately )
3 pieces 3” length Serrano pepper >>(Fill up a medium bowl with water, slice and de-seed Serrano under water to avoid throat irritation.)
3 garlic cloves (minced in food-processor)
1 bunch cilantro (semi-finely chopped in food-processor, stems may be used too, if puréed separately )
1 Tbsp dried mint flakes
1 Tbsp dried tarragon flakes
1 Tbsp dried basil flakes
3 Tbsp coriander seeds
1 Tbsp salt
¼ tsp black pepper
3/4 tsp turmeric
45~64 liquid ounces (=1/3~1/2 gallon) apple cider vinegar (1.5~2 liters)
Order of preparation:
1—Have all vegetables washed and drained
2—Have large empty, clean bottles available for 21 ~ 25 cups of pickle mixture
3—Have 3 extra large bowls ready (use large pots if needed)
4—Cut celery, carrots and cauliflower, put in one large bowl and toss
5–Cut apples in wedges and take the core out (leave skin on)
6—In a food processor, purée apples and empty half each in two bowls
7—Give a few cuts to drained parsley on cutting board and put it in the food processor, add Serrano pepper, garlic, and chop finely in food processor. Put half each in bowls with apple purée.
8—Give a few cuts to drained cilantro on cutting board and chop semi-finely in food processor. Put half each in bowls with the apple purée.
9—Add remaining dry ingredients, half each, into bowls with apple purée and mix well.
10–Add cut celery, carrots and cauliflower mix, half each in apple mixture and mix them all together well.
11—Put vegetable/apple mixture in bottles, push them down up to 3/4 of the bottles.
12—Pour the apple-cider vinegar over the mixture in the bottles within 2” of rim. Put lids on tightly. Keep them on the kitchen counter (away from sun exposure)for one week, before storing in refrigerator. They will be ready to be eaten in 2 months, and taste better, the longer they are pickled.
Torshi goes well with any dish, especially meats, rice dishes, grilled food.
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