Torshi-e Makhloot - Persian Mixed Pickles
Pickles are an essential part of Persian cuisine. You can find many different kinds of pickles on every Persian dinner table. Traditionally torshi is prepared in autumn to preserve the harvest and enjoy it during the colder months. However, you can prepare this great side or appetiser all year round! One of the most popular ones is the Mixed Pickle, Torshi-e Makhloot. As the name suggests, it contains different vegetables and herbs.
Back in the days in Iran, I remember we often used to have many guests. My maman was such a brilliant hostess. Who wouldn't love to stay at our place for days with Maman cooking her heavenly food, wearing her beautiful smile? She used to prepare different pickles in large containers and serve these goodies with lunch and dinner. In this recipe, I am sharing one of her most delicious Torshi recipes with you. She was kind enough to tell me her secret to share with the world.
The following ingredients are for a 1.5l jar of pickles. When it comes to Torshi it makes sense to prepare larger badges, which is why I encourage you to make more and share them with your family and friends or store it in a dry, cool place for yourself. To make more, multiply the number of ingredients accordingly.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
The day before (if making multiple jars):
Prep: 1h
Cooking: 15min
On the day:
Prep: 1h
Fermentation: 2 weeks
Total: 2h 15min + 2 weeks time to sit
Ingredients (for a 1.5 l jar)
Vegetables
100g small onions
100g carrot
100g celery
100g cauliflower
100g quince
100g parsnips
100g baby corn
100g cucumber
200g aubergine
1 red fresh red chilli (optional)
Any of these vegetables can be substituted with your favourite Veggies
Herbs And Seeds
2 tsp dried mint
2 tsp dried parsley
2 tsp dried dill
2 tsp dried tarragon
1 tsp dried oregano
1 tsp dried basil
1 tsp coriander seeds
1 tsp angelica seeds
Vinegar
700 ml red wine vinegar
1 tbsp sugar
1.5 tsp salt
Method
Preparation
The day before (if you are making more than one jar of pickles):
Wash and chop the vegetables (except the quince) into your desired size. I prefer them in a chunky size.
Chop the quince later, on the day you are making your Torshi. Quinces are similar to apples. They turn brown once cut and in contact with air. To prevent this from happening, keep the chopped quince in cold water until filling the jars.
You can chop the cauliflower and celery leaves and use them in your Torshi.
Pat the washed vegetables dry and spread them on a clean kitchen towel or a paper towel so they can air dry in a cool room.
Transfer the 200g chopped eggplants to a pan. Add 100ml red wine vinegar and let them cook for 10 minutes. They will turn very soft, so don't use utensils to stir them to avoid mashing them. Instead, occasionally move the pan so that the heat distributes evenly.
Once cooked, remove them from the pan and spread them out on a kitchen towel or paper towel for about 6 hours so that any excess moisture can escape.
On the day of making Torshi
Make sure all chopped vegetables are dried.
Make two cross-shaped cuts into the onions without cutting through them. This helps the onions absorb all the flavors of the pickle.
Now you can also chop the quince. Be careful with the quince as it has a very hard core. I recommend first cutting it in half, then in quarters, and then removing the seeds and core.
Keep the chopped quince in a bowl of cold water until adding them to the pickle.
Prepare the vinegar
For each 1.5l glass container, you need about 700ml red wine vinegar. Transfer the vinegar to a clean and dry bowl with 1 tbsp sugar and 1.5 tsp salt. Mix it well using a clean spoon and set it aside.
Combining vegetables, herbs, and vinegar
You can now remove the chopped quince from the water and dry them well using a clean paper towel.
Combine all the vegetables in a large, clean, and dry bowl.
In a small bowl, combine all the herbs and seeds.
Make sure the jars you want to use are perfectly clean and dry.
Add the first layer of mixed vegetables to the jar, followed by the mixed herbs. Continue filling it this way. Finish it with a layer of mixed herbs and seeds. If you have red chilies, you can chop them and add them to the pickle. Be careful not to add too many if you don’t like your Torshi hot! Or don’t chop them and add them whole. This will result in a more subtle spiciness.
Pour enough vinegar mixture into the jar to cover the vegetables.
If you’re making more than one jar Torshi, continue these steps with the rest of the vegetables and herbs.
Store the jars in a dark, cool place. After two weeks, your Torshi-e Makhloot will be ready. Enjoy!
I’d love to see your Torshi-e Makhloot! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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