Persian salads .torshi?

Mrs Bissli

Mon, Jun 25 2012, 10:31 am

Torshi/turshi is a generic term for pickled vegetables. Actually there are different kinds--like chopped mixed one, baby aubergine (eggplant) ones, chunkier ones. So I'll list a few varieties

Basic recipe #1
1 head small cauliflower, broken into florets (no you can't use frozen one)
2 large or 3 medium carrots, peeled, top/tailed, cut in thick slices (maybe halved if large diameter)
2 small to medium beetroots, scrubbed well, peeled and quartered (or in 1/8ths if large)
2 small to medium turnips, scrubbed well, peeled and quartered (or in 1/8ths if large)
1/2 head small cabbage, remove 3 outer leaves, cut in thick strips
3 ribs celery, scrubbed, trimmed and cut in 2" chunks.
A bunch of fresh herbs--parsley, mint, dill each. Chopped
1/2 teasp mustard seeds
5-6 whole peeled garlic cloves
1 green hot peppers, whole
500ml water with 2.5tbsp coarse grain salt
500m white vinegar

Prepare all vegetables. In a large, clean/steralised jars or tupperware, lay all vegetables, hot pepper, garlic cloves. (You may have to use a few containers). Boil water with salt till salt is completely dissolved. Add white vinegar and turn off heat. Add chopped herbs, mustard seeds. Pour over vegetables--make sure they're covered. If not add more vinegar. Let cool and keep in a dark/cool place. You can eat them from Day 3. After 1week, I would move to fridge. The beetroot will tint cauliflowers and turnip in lovely pink shade.

Variation 2
Skip beetroots. Instead use an extra turnip and a whole head of cabbage. Skip chopped herbs. Add 2 tbsp curry powder (or 1 tbsp each curry powder and turmeric). This will give you slight curry-flavour and yellow one, similar to what you find in some Israeli falafel shops.

Variation 3
Just use beetroots, turnips, hot pepper and garlic. skip other vegetables and herbs. Use 1/2 of liquid.

Variation 4
If you can find fresh baby aubergines, remove stems (don't cut but peel), boil in the 1/2 of salt water/vinegar liquid with 3-4 garlic cloves. Delicate and delish.

Variation 5
Similar to the second one, but chop all veggies in small bits. Use 2/3 of liquids, use only 1 teasp turmeric but add 1/2 teasp each mustard seeds, cardamon seeds (smashed), fenugreek seeds, and nigella seeds. you can add 1 unripe mangoes cut into smal pieces.