Torshi

Ingredients for 6 servings:

• 2 large eggplants, diced
• 500 g cucumber(s), diced
• 2 large potatoes, waxy, diced
• 500 g carrot(s), diced
• 8 garlic cloves, peeled
• 300 g cauliflower, cut into small florets
• 500 g onion(s) (pearl onions)
• 125 g green beans (princess beans)
• 1 ½ liters of vinegar
• 2 tbsp salt
• 2 tsp black pepper
• ½ tsp cayenne pepper
• Spice mix for Torshi or
• ½ tsp turmeric
• 1 tbsp cumin, ground
• 1 tsp saffron powder
• 1 tbsp cardamom, ground
• 1 bunch parsley, chopped
• 1 bunch savory, chopped
• 1 bunch basil, chopped
• 1 bunch mint, chopped
• 1 bunch coriander greens, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Persian-style pickled vegetables

Place the cleaned and dried vegetables in a large bowl along with the salt, pepper, cayenne pepper, and the torshi mixture. Mix well with the chopped herbs. Then divide the vegetables into sterilized jars and fill generously with vinegar. The vinegar should cover the vegetables well. Screw the lid on tightly, making sure it’s airtight. Marinate for at least 4 weeks before eating. It will keep for about 3/4 to 1 year. Makes 5-6 small jars.